Broccoli Cheddar Chicken Soup is one of those comforting dishes that not only fills you up but also warms you from the inside out. Whether it’s a chilly evening, or you’re simply craving something creamy, cheesy, and hearty, this soup ticks all the right boxes. Imagine a rich, velvety broth, packed with tender pieces of chicken, vibrant green broccoli, and gooey cheddar cheese-it’s the kind of meal that seems to hug you with every spoonful.
What’s fantastic about this soup is how easy it is to make yet so flavorful. It’s perfect for busy weeknights, lazy weekends, or any time you’re looking for a bowl of something satisfying. Plus, it’s incredibly versatile-you can tweak the recipe to suit your taste, dietary preferences, or what you’ve got in your fridge.
So, let’s dive into this wholesome dish, breaking it down step-by-step so that you can recreate the ultimate broccoli cheddar chicken soup right in your kitchen. Ready to get started? Let’s go!
Broccoli Cheddar Chicken Soup Recipe
This soup combines tender chicken, fresh broccoli, and a creamy base loaded with sharp cheddar cheese. It’s a balance of textures and flavors-rich and creamy, yet with the slight crunch of the broccoli and the satisfying depth of the chicken. Here’s how you can make it.
Ingredients Needed
Before you get started, let’s gather everything you’ll need to make the best broccoli cheddar chicken soup.
Protein & Veggies
- Boneless, skinless chicken breast or thighs: About 2 cups, cooked and shredded. Chicken breast works well for a leaner version, while thighs give the soup a bit more richness.
- Fresh broccoli: About 2 cups, cut into small florets. This gives the soup its signature green hue and a nice pop of flavor.
Base & Broth
- Chicken broth: You’ll need 4 cups. This is the foundation of your soup, providing a savory backdrop that enhances all the flavors.
- Heavy cream: A cup of this adds the creamy richness that makes this soup so indulgent.
- Milk: A cup, helps balance the richness and keep the texture smooth.
- Flour: 3 tablespoons, for thickening the soup and giving it that hearty, spoonable texture.
Cheese & Flavorings
- Cheddar cheese: About 2 cups, shredded. Sharp cheddar will give it a more tangy, bold flavor, but feel free to use mild cheddar for a more mellow taste.
- Garlic: 2 cloves, minced. Garlic adds a subtle layer of flavor that works perfectly with the richness of the soup.
- Onion: 1 medium, chopped. A sweet onion works best to complement the savory elements.
- Salt and pepper: To taste. These are your basic seasonings, but don’t forget to adjust them for flavor balance.
- Olive oil or butter: For sautéing the veggies and chicken, giving the base a little more flavor.
Cooking Instructions
Ready to make this comforting soup? Here’s a step-by-step guide to bringing your broccoli cheddar chicken soup to life.
Cook The Chicken
- Start by cooking your chicken-either pan-sear or poach it, whichever you prefer. If you’re using breasts, I recommend poaching them in a simmering pot of water for about 15-20 minutes until they’re fully cooked and tender.
- Once cooked, shred the chicken using two forks or a stand mixer if you have one. Set aside for later.
Sauté The Veggies
- In a large pot, heat 1-2 tablespoons of olive oil or butter over medium heat.
- Add the chopped onion and sauté for about 5 minutes, until it softens and turns translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
Make The Soup Base
- Sprinkle the flour over the onions and garlic mixture. Stir to combine and cook for 1-2 minutes to create a roux (this helps thicken the soup).
- Gradually add the chicken broth, stirring constantly to avoid lumps. Bring to a simmer and cook for about 10 minutes, allowing the broth to thicken slightly.
Add The Cream & Milk
- Pour in the heavy cream and milk, stirring to combine. Let it come to a gentle simmer. At this point, your soup will start to take on that creamy, luscious texture.
Add The Broccoli & Chicken
- Add the broccoli florets to the pot and cook for about 5-7 minutes, or until the broccoli is tender but still vibrant and slightly crisp. If you like your broccoli softer, you can cook it longer.
- Stir in the shredded chicken, and let it heat through for another 3-5 minutes.
Add The Cheese
- Once the soup is fully heated, add the shredded cheddar cheese. Stir it in until the cheese is completely melted and the soup is smooth.
Season And Serve
- Taste the soup and season with salt and pepper as needed.
- Serve hot, garnished with a little extra cheese or fresh herbs if desired.
Ingredient Insights
- Broccoli: This veggie is not only nutritious, loaded with vitamins like vitamin C and K, but it also provides a satisfying bite in the soup. The contrast between the soft, creamy base and the slightly crunchy broccoli is one of the highlights of the dish.
- Cheddar Cheese: Sharp cheddar brings a bold, tangy flavor that cuts through the richness of the cream, making the soup taste decadent without being overwhelming. It’s the signature flavor here, so don’t skimp on the cheese!
- Chicken: Using lean chicken breast makes the soup lighter, but if you’re looking for something richer, chicken thighs are a great option. Both types of chicken bring protein to the table, making this a hearty, filling meal.
- Heavy Cream vs. Milk: The combination of cream and milk is key to achieving that perfect creamy texture. If you want a lighter version, you can swap the heavy cream for half-and-half or a milk alternative like oat milk.
Expert Tips
- Balance the Broccoli: If you prefer a smoother soup, feel free to purée half or all of the broccoli in a blender after cooking. This will make the soup even creamier and thicken it further.
- Use a Mix of Cheeses: Try adding some Monterey Jack or Gruyère for a more complex flavor profile. The cheddar works best as the base cheese, but mixing in others can elevate the richness of the soup.
- Thicken the Soup: If you like a thicker soup, you can either add more flour to the roux or cook the soup uncovered for a bit longer to reduce it. Alternatively, adding a potato or two will naturally thicken the broth.
- Spice It Up: If you enjoy a little heat, consider adding a pinch of cayenne pepper, paprika, or red pepper flakes to the soup for a subtle kick.
- Freezer-Friendly: This soup freezes well! If you want to make a big batch, portion it out into containers and freeze for up to 3 months. Just reheat gently on the stovetop when ready to serve.
Recipe Variations
- Low-Carb Version: If you’re following a keto or low-carb diet, swap the flour for xanthan gum to thicken the soup. You can also skip the milk and heavy cream, replacing them with full-fat coconut milk for a dairy-free, creamy option.
- Vegan Version: For a plant-based take, use tofu or tempeh in place of the chicken, and swap the heavy cream and cheese for cashew cream and vegan cheddar. Use vegetable broth instead of chicken broth, and make sure to sauté with olive oil instead of butter.
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Add-ins: You can take this soup in different directions by adding ingredients like:
- Carrots for added sweetness and color.
- Bacon for a crunchy, salty element.
- Potatoes to make the soup more filling and give it a richer texture.
Final Words
Broccoli Cheddar Chicken Soup isn’t just any bowl of soup-it’s a cozy, comforting dish that’s perfect for any occasion. Whether you’re craving something quick to whip up on a cold day or planning a gathering with friends and family, this soup never disappoints. It’s indulgent, flavorful, and packed with all the good stuff you love in a classic soup.
By following these easy steps and using high-quality ingredients, you’re guaranteed to make a soup that’s creamy, cheesy, and utterly satisfying. And the best part? It’s completely customizable, so you can play around with the ingredients to make it your own!