Creamy Chicken Broccoli Cheddar Soup (Printable)

A rich, creamy soup loaded with chicken, broccoli, and sharp cheddar cheese. Ready in 45 minutes for a comforting meal.

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

02 - 2 cups fresh broccoli florets, chopped
03 - 1 medium carrot, peeled and diced
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced

→ Dairy

06 - 2 cups whole milk
07 - 2 cups low-sodium chicken broth
08 - 1.5 cups sharp cheddar cheese, shredded
09 - 2 tablespoons unsalted butter

→ Thickeners & Seasonings

10 - 2 tablespoons all-purpose flour or gluten-free flour
11 - 0.5 teaspoon dried thyme
12 - 0.5 teaspoon paprika
13 - Salt and black pepper to taste

# Steps:

01 - In a large pot, melt the butter over medium heat. Add the onion, carrot, and garlic. Sauté for 4-5 minutes until vegetables are softened.
02 - Sprinkle in the flour and stir continuously for 1-2 minutes to form a roux.
03 - Slowly whisk in the chicken broth and milk, ensuring no lumps form.
04 - Add the broccoli, thyme, paprika, salt, and pepper. Bring to a simmer and cook for 10-12 minutes until the broccoli is tender.
05 - Stir in the cooked chicken and simmer for another 5 minutes.
06 - Remove from heat and gradually stir in the shredded cheddar cheese until fully melted and smooth.
07 - Taste and adjust seasoning if needed. Serve hot, garnished with extra cheddar or fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinner stress actually melts away.
  • The cheese pulls everything together into pure comfort without tasting heavy or overly rich.
  • You probably have most of the ingredients already, so there's no excuse not to make it tonight.
02 -
  • The roux absolutely must be cooked for those full 1 to 2 minutes, otherwise the flour taste will linger and remind you that something's off, even if you can't quite figure out what.
  • Never add cheese while the soup is boiling because it will seize up and become separated and sad; heat must be gentle and respectful at this stage.
  • Fresh broccoli makes an enormous difference in how the final soup tastes and looks; frozen broccoli releases too much water and becomes mushy.
03 -
  • Brown your vegetables slightly before adding the flour—this builds deeper flavor and prevents that one-dimensional taste that quick soups sometimes have.
  • Save a handful of raw broccoli florets and stir them in at the very end for textural contrast and brightness that the cooked broccoli can't provide.
  • If the soup gets too thick, thin it with a splash more broth or milk rather than more liquid all at once, so you maintain control.
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