Save The first snowfall had just started when my neighbor Sarah brought over a container of this soup. She'd made too much, she said, setting it on my counter with that knowing smile home cooks get when they've nailed something special. I took one spoonful and forgot entirely about the weather outside. That week, I called her three times asking questions about her technique, because this wasn't just soup, it was the kind of dinner that makes people linger at the table long after they've finished eating.
Last month my youngest claimed she hated broccoli, then proceeded to ask for seconds. I've learned that the way vegetables are introduced matters almost as much as how they're cooked. Now she actually helps me chop the florets, her small hands carefully breaking apart the bright green crowns while I prep everything else. Something about making the soup together has completely changed her relationship with vegetables.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, or use leftover roasted chicken for even more flavor
- 2 cups fresh broccoli florets: Cut them into bite sized pieces so they cook evenly and stay tender throughout
- 1 medium carrot: Diced small, this adds natural sweetness that balances the sharp cheddar perfectly
- 1 small onion: Finely chopped creates a subtle aromatic base without overpowering the other flavors
- 2 cloves garlic: Mince these right before adding so their flavor stays bright and fresh
- 2 cups whole milk: The higher fat content makes all the difference in creating that luxurious texture
- 2 cups low sodium chicken broth: Control the salt level yourself instead of relying on pre seasoned broth
- 1 ½ cups sharp cheddar cheese: Shred it yourself from a block for the smoothest melting results
- 2 tablespoons unsalted butter: This creates the foundation for your roux and adds richness
- 2 tablespoons all purpose flour: Gluten free flour works perfectly if needed, no adjustment required
- ½ teaspoon dried thyme: This herb adds an earthy note that pairs beautifully with broccoli
- ½ teaspoon paprika: Just enough to add warmth and a lovely golden hue to the finished soup
- Salt and black pepper: Taste as you go, since the cheese already brings significant saltiness
Instructions
- Build the aromatic base:
- Melt the butter in your large pot over medium heat, watching it foam and settle. Add the onion, carrot, and garlic, stirring occasionally for about five minutes until everything has softened and your kitchen smells amazing.
- Create the roux foundation:
- Sprinkle the flour over the vegetables, stirring constantly for a minute or two until it disappears. The mixture will look thick and paste like, which means it's ready for the liquids.
- Add the liquids gradually:
- Slowly whisk in the chicken broth first, then the milk, taking care to dissolve any flour pockets. Keep whisking gently until everything is smooth and combined.
- Cook the vegetables:
- Add the broccoli, thyme, paprika, salt, and pepper to the pot. Bring everything to a gentle simmer and let it cook for about ten minutes, checking that the broccoli is tender when pierced with a fork.
- Finish with the good stuff:
- Stir in the cooked chicken and let it warm through for another five minutes. Remove from heat completely before gradually adding the shredded cheddar, stirring until it's fully melted and silky smooth.
Save My friend texted me at midnight last winter because she couldn't stop thinking about the leftovers she'd packed for work the next day. That's when I knew this recipe had become part of my regular rotation. Some foods nourish your body, but soup like this nourishes something deeper.
Make It Your Own
I've discovered that blending just half the soup before adding the cheese creates this incredible texture, thick and creamy without losing the broccoli chunks. An immersion blender makes this step effortless, though a regular blender works fine too, just blend in batches.
Perfect Pairings
Crusty bread is non negotiable in my house, preferably something with a chewy crust that can stand up to dipping. A simple green salad with vinaigrette cuts through the richness beautifully, balancing each bowl perfectly.
Storage And Reheating
This soup keeps remarkably well, developing even deeper flavors after a night in the refrigerator. Store it in airtight containers for up to four days, knowing that the leftovers might actually be better than the first serving. When reheating, go low and slow, adding a splash of milk if it seems too thick.
- Never microwave on high or the cheese might separate unpleasantly
- Freeze portions without the cheese if planning ahead, add fresh when reheating
- A stir with a wooden spoon usually brings back the perfect consistency
Save There's something almost medicinal about a bowl of this soup when the world feels cold. Hope it brings your family as much comfort as it's brought mine over the years.
Kitchen Guide
- → Can I make this soup ahead of time?
Yes, prepare up to 3 days in advance. Store refrigerated in an airtight container and reheat gently over medium-low heat, adding a splash of milk if needed to restore consistency.
- → Can I freeze chicken broccoli cheddar soup?
Freezing works well, though the texture may change slightly. Cool completely, transfer to freezer-safe containers, and store up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What type of chicken works best?
Cooked chicken breast works beautifully. Rotisserie chicken offers convenience and added flavor, while leftover roasted or poached chicken breast provides excellent results.
- → How do I prevent the cheese from separating?
Remove the pot from heat before adding cheese. Gradually stir in small handfuls, allowing each addition to melt completely. Avoid boiling after cheese has been incorporated.
- → Can I make this dairy-free?
Substitute whole milk with unsweetened almond or coconut milk, and use dairy-free cheddar shreds. The texture will differ slightly but remain satisfying and flavorful.
- → What should I serve with this soup?
Crusty bread, garlic knots, or oyster crackers pair wonderfully. A simple green salad with vinaigrette provides fresh contrast to the rich, creamy bowl.