Save to Pinterest My roommate Sarah used to make this soup every Sunday during our first year of teaching, when the only thing that could salvage us after grading thirty essays was something warm and cheesy. I'd walk into our apartment and immediately know what kind of week it had been by how heavy the cream smelled in the air. Last winter I finally asked for the recipe, and now it's become my own signal that self-care has officially begun.
Last February my sister came over completely defeated after a job interview went sideways. I put a pot of this on the stove, and halfway through her first bowl she actually laughed for the first time all day. Food can't fix everything, but this soup comes pretty close.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, or use leftovers from a roast chicken earlier in the week
- 4 cups broccoli florets: Cut them into bite-sized pieces so they cook evenly and fit nicely on your spoon
- 1 medium carrot, diced: Adds subtle sweetness that balances the sharp cheddar
- 1 small onion, finely chopped: White or yellow onion both work perfectly
- 2 cloves garlic, minced: Fresh garlic makes all the difference here
- 2 celery stalks, diced: Don't skip this, it adds that classic soup flavor foundation
- 2 cups sharp cheddar cheese, grated: Buy a block and grate it yourself for the best melting
- 2 cups whole milk: The fat content helps create that velvety restaurant texture
- 1 cup heavy cream: This is what makes it luxurious, though half-and-half works in a pinch
- 2 tablespoons unsalted butter: The starting point for building all those layers of flavor
- 4 cups low-sodium chicken broth: Lets you control the salt level
- 2 tablespoons all-purpose flour: Just enough to thicken slightly without becoming gloppy
- 1 teaspoon salt: Adjust based on your broth's saltiness
- ½ teaspoon black pepper: Freshly cracked makes a noticeable difference
- ¼ teaspoon smoked paprika: Adds an earthy depth you can't quite place but would miss
- Pinch of nutmeg: The secret weapon that makes creamy soups taste professionally made
Instructions
- Build the flavor foundation:
- Melt butter in your large pot or Dutch oven over medium heat, then add onion, celery, and carrot. Sauté for 4 to 5 minutes until the vegetables soften and your kitchen starts to smell like comfort.
- Add the aromatic:
- Stir in garlic and cook for just 1 minute until it becomes fragrant. Watch closely so it doesn't brown or bitter.
- Create the base:
- Sprinkle flour over the vegetables and stir constantly to coat everything evenly. Cook for 1 to 2 minutes, stirring constantly, until the raw flour smell disappears.
- Add the liquid:
- Gradually whisk in chicken broth, taking your time to ensure the mixture stays smooth and lump-free. This is where patience prevents clumps later.
- Cook the vegetables:
- Add broccoli florets along with salt, pepper, smoked paprika, and nutmeg. Bring to a gentle boil, then reduce heat and simmer for 10 to 12 minutes until the broccoli is tender enough to pierce easily with a fork.
- Add the proteins:
- Stir in cooked chicken, milk, and cream. Heat gently for 5 minutes, keeping it below a boil. Watch carefully because dairy can separate if it gets too hot too fast.
- Melt in the cheese:
- Remove the pot completely from heat. Gradually add grated cheddar, a handful at a time, stirring until each addition melts completely before adding more. Taste and adjust seasoning as needed.
- Serve it up:
- Ladle into bowls while still steaming hot. Extra cheddar on top never hurt anyone.
Save to Pinterest This soup saved me during a particularly bleak February when everyone in my house caught the same cold back to back. Something about that combination of sharp cheddar and warm broth feels like being wrapped in a blanket.
Making It Your Own
Sometimes I swap in turkey or even ham if that's what I have on hand, and the soup still delivers that same comforting hug in a bowl. The vegetables are flexible too, though I keep broccoli as the star.
Texture Talk
For those who prefer smoother soups, blend about half of it with an immersion blender right before adding the cheese. You'll get creaminess without losing all the vegetable texture that makes this satisfying to eat.
Serving Suggestions
A hunk of crusty bread for dunking is practically mandatory. A simple green salad with sharp vinaigrette cuts through the richness beautifully.
- Hot sauce on the table lets everyone adjust their own heat level
- A dollop of sour cream on top adds an extra layer of indulgence
- Leftovers reheat surprisingly well for tomorrow's lunch
Save to Pinterest This is the soup that convinces people homemade is always better than anything from a can. Enjoy every spoonful.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, prepare the soup up to 2 days in advance and store in the refrigerator. Reheat gently over medium-low heat, stirring occasionally to prevent separation. Add the cheese just before serving for the best texture.
- → Can I freeze chicken broccoli cheddar soup?
Freezing may cause slight texture changes due to the dairy content. For best results, cool completely before freezing in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat slowly while stirring.
- → How do I make this soup gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch. Ensure your chicken broth and other ingredients are certified gluten-free. The taste and texture remain virtually identical.
- → Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this soup. Add it during the simmering step and cook until tender. Note that frozen broccoli may release more water, slightly thinning the broth.
- → What can I serve with this soup?
Crusty bread, garlic knots, or buttery crackers make excellent accompaniments. A simple green salad with vinaigrette balances the richness. For a heartier meal, serve with grilled cheese sandwiches.
- → How do I prevent the cheese from clumping?
Remove the pot from heat before adding cheese. Gradually sprinkle in small handfuls while stirring constantly to allow each addition to melt completely. Avoid boiling after cheese has been added.