Save My neighbor handed me a steaming mug of this soup on a gray November afternoon, and I was hooked before I even tasted it. The aroma alone—that combination of toasted butter, sharp cheddar, and something wholesome I couldn't quite name—made me want to sit down immediately and ask for the recipe. She laughed and said it was her go-to when she needed something that felt like a warm hug, and now I understand completely why this soup has become my own kitchen staple.
I made this soup for my sister after she had surgery, and watching her face light up when she took that first spoonful reminded me that food is really just love in a bowl. She requested it three more times before she was fully recovered, and it became part of our inside joke about my newfound cooking abilities.
Ingredients
- Cooked chicken breast: Two cups is enough to make the soup substantial and protein-packed; shredded works better than diced if you want it to blend into the broth more seamlessly.
- Fresh broccoli florets: Don't use frozen here—fresh florets stay firmer and taste brighter, plus they look more appealing in the bowl.
- Carrot, peeled and diced: This adds natural sweetness and body; sometimes I use a bit more if I'm in a slightly sweet mood.
- Onion, finely chopped: The base of everything good, honestly; take your time softening it because that's where flavor actually begins.
- Garlic, minced: Two cloves is modest but perfect; garlic can overpower the delicate cheese if you're not careful.
- Whole milk: Full-fat is non-negotiable here because skim milk won't give you that creamy texture that makes this special.
- Low-sodium chicken broth: Low-sodium matters because the cheese will add salt; this gives you control over the final taste.
- Sharp cheddar cheese, shredded: Sharp matters—mild cheddar tastes flat and forgettable by comparison, trust me on this one.
- Unsalted butter: A good starting point for your roux; it's worth using real butter instead of margarine if you possibly can.
- All-purpose flour: This thickens the soup without making it gluey; two tablespoons is the exact amount I've learned through trial and error.
- Dried thyme: Half a teaspoon gives you that earthy undertone that makes people ask what the secret ingredient is.
- Paprika: A gentle warmth and color; it doesn't scream spice, just adds depth in a whisper.
- Salt and black pepper: Taste as you go because the cheese brings its own saltiness into play.
Instructions
- Start with the soffritto base:
- Melt your butter over medium heat and listen for that gentle sizzle as the onion hits the pan. Add your carrot and garlic, and let them dance together for about 4 to 5 minutes until they're soft and golden, filling your kitchen with that smell that makes you feel like you're actually cooking something.
- Make your roux:
- Sprinkle the flour over everything and stir constantly for 1 to 2 minutes—this cooks out the raw flour taste and creates the base that will thicken your soup. You'll feel the mixture turn slightly paste-like, which is exactly what you want.
- Whisk in the liquids carefully:
- Pour in the broth slowly while whisking, then add the milk in stages, making sure you're not creating lumps. This is where patience actually pays off; rushing this step is the only real mistake you can make here.
- Simmer the vegetables:
- Add the broccoli along with the thyme, paprika, salt, and pepper, then bring everything to a gentle simmer for 10 to 12 minutes. The broccoli will turn a brighter green and become tender without turning to mush if you watch it carefully.
- Introduce the chicken:
- Stir in your cooked chicken and let it warm through for about 5 minutes, which allows the flavors to become friends with each other. If you use rotisserie chicken, this step becomes almost laughably easy.
- Finish with the cheese:
- Remove from heat first—this is crucial because high heat can make cheese separate and turn grainy. Gradually stir in the cheddar until it's completely melted and the soup becomes silky and luxurious.
- Taste and adjust:
- Add more salt, pepper, or even a pinch of thyme if you feel like it needs a little something; this is your moment to make it exactly right for your palate.
Save One winter evening, my daughter asked if we could make this soup together, and she insisted on being in charge of the broccoli chopping. Watching her concentrate over the cutting board, asking questions about why we added things in a certain order, made me realize that some of the best moments happen when someone cares enough to learn how you cook.
How to Make It Even Creamier
If you want a soup that's almost silky to the point of being indulgent, blend half of it before you add the cheese and chicken. Use an immersion blender directly in the pot, or carefully transfer half the soup to a regular blender and blend until smooth, then stir it back in. This creates a thicker, more luxurious texture that somehow tastes fancier without actually requiring any additional effort.
Shortcuts and Variations That Actually Work
Rotisserie chicken from the grocery store is genuinely your friend here—there's no shame in using it, and it saves you time without sacrificing a single bit of flavor. Cauliflower works beautifully in place of broccoli if that's what's in your fridge, and diced potatoes add substance if you want to stretch the soup further or make it heartier.
What to Serve Alongside This
This soup practically begs for crusty bread to dunk in it, the kind that has a crispy exterior and a soft, absorbent crumb. A simple green salad with vinaigrette on the side keeps things balanced, or you could go full comfort mode and add grilled cheese sandwiches cut into triangles for dunking.
- Buttered toast with a crack of sea salt is understated but somehow perfect.
- A sprinkle of fresh thyme or parsley on top just before serving makes it look intentional and beautiful.
- Keep extra shredded cheddar at the table because some people will want more than you anticipated, and that's okay.
Save This soup reminds me that the best meals are the ones that make people feel cared for without any fuss. Make it for yourself on a cold day, make it for someone who needs comfort, or make it simply because you want your kitchen to smell like this.
Recipe FAQs
- → Can I use raw chicken instead of cooked?
Yes, add 2 cups of raw diced chicken during step 4 when you add the broccoli. Simmer for 12-15 minutes until the chicken is fully cooked through before proceeding with the remaining steps.
- → How do I prevent the cheese from separating?
Remove the pot from heat completely before stirring in the cheese. Add it gradually while stirring constantly to ensure smooth melting. Avoid boiling after the cheese has been added.
- → Can I freeze this soup?
Yes, let the soup cool completely before freezing in airtight containers for up to 3 months. Note that the texture may change slightly upon reheating. Thaw overnight in the refrigerator and reheat gently over low heat.
- → What can I substitute for broccoli?
Cauliflower works beautifully as a direct substitute. You can also use a mix of both vegetables, or add diced potatoes during the simmering stage for extra heartiness.
- → How can I make this soup thicker?
Increase the flour to 3 tablespoons when making the roux, or blend half the soup with an immersion blender before adding the cheese and chicken. You can also mash some of the cooked broccoli against the pot's side.