Pin it The first time I made chicken broccoli cheddar soup was during a fierce November storm that knocked out our power. Working by candlelight with only the gas stove functioning, I frantically improvised with what we had in the refrigerator. The kitchen windows fogged as the soup simmered, creating this little haven of warmth and savory aromas while wind howled outside. Something about that unexpected moment of comfort amid chaos made this recipe stick with me far beyond that stormy night.
Last winter, my neighbor broke her ankle slipping on ice, and I brought over a container of this soup. Her husband texted me three days later asking for the recipe, saying it was the first thing shed eaten with real enthusiasm since the accident. We now joke that this soup has healing properties, though I suspect its just the perfect balance of comfort and actual nutrition when someone needs both.
Ingredients
- Broccoli florets: The smaller you cut them, the faster they cook, but I prefer leaving some pieces chunky for texture.
- Sharp cheddar cheese: Please grate it yourself rather than using pre-shredded, as the anti-caking agents in packaged cheese prevent that silky-smooth melt.
- Pinch of nutmeg: This might seem strange but it enhances the creamy elements without making the soup taste nutmeggy.
- Cooked chicken: Rotisserie chicken works beautifully here, and I often use the carcass to make the broth for an even richer flavor.
- Heavy cream: I tried making this with just milk once and while its decent, the mouthfeel isnt the same.
Instructions
- Create your flavor foundation:
- Melting butter and sautéing the onion, celery and carrot until they become translucent gives the soup its backbone of flavor. You should hear a gentle sizzle, not an aggressive fry.
- Make the roux:
- When you sprinkle flour over the vegetables, it might look a bit pasty at first, but keep stirring. The raw flour taste needs to cook away before moving forward.
- Build your broth base:
- Pour the chicken broth in gradually while whisking constantly to prevent lumps from forming. This patience here prevents a grainy texture later.
- Cook the broccoli:
- The broccoli florets will brighten in color first, then soften. Test a piece with a fork to make sure its tender before moving on.
- Enrich with dairy:
- Keep the heat low when adding milk and cream to prevent curdling. Watch for tiny bubbles around the edge, but never let it reach a full boil.
- Melt in the cheese:
- Take the pot off heat completely before adding cheese. The residual heat will melt it perfectly, and stirring off-heat prevents the cheese from becoming stringy or separating.
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Pin it My son, who famously declared broccoli his enemy at age four, first tried this soup during a game night with his cousins, distracted by cards and conversation. I noticed his bowl emptied without complaint, then he shyly asked for seconds. That quiet moment watching him discover that food he thought he hated could actually be delicious reminded me why I love cooking for people so much.
Meal Prep Magic
This soup thickens considerably in the refrigerator, sometimes almost to a stew-like consistency. When reheating, add a splash of chicken broth or milk and warm it gently over medium-low heat, stirring frequently. The flavors actually develop overnight, making it one of those rare dishes that improves as leftovers.
Dietary Adaptations
For a lighter version that still maintains creaminess, I substitute half the heavy cream with additional milk and use reduced-fat cheese. The texture isnt quite as luxurious, but it still satisfies the comfort food craving with fewer calories. When serving guests with gluten sensitivities, cornstarch makes an excellent thickener instead of flour.
Serving Suggestions
While this soup is certainly hearty enough to stand alone, I find serving it in bread bowls elevates a casual family dinner to something that feels special without much extra effort. The way the soup slightly soaks into the bread creates this delightful textural experience that had everyone at my table scraping the last bits with their spoons.
- For a complete meal, pair with a simple green salad dressed with lemon and olive oil to cut through the richness.
- If serving as a starter, reduce portion sizes and follow with a light main course like roasted chicken or grilled fish.
- Keep garnishes minimal but impactful, a few fresh herb snippings or extra shredded cheese is all you need.
Pin it 
Pin it This chicken broccoli cheddar soup has become my signature dish when someone needs comfort, whether recovering from illness or just having a rough day. Theres something deeply satisfying about watching someone take that first spoonful and seeing their shoulders relax as the warmth spreads.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, prepare everything up to adding the cheese. Store in the refrigerator for up to 2 days, then reheat gently and stir in the cheddar just before serving. This prevents any separation or graininess that can occur when reheating cheese-based soups.
- → What's the best way to melt the cheese?
Remove the pot from heat entirely before adding cheese. Gradually stir in handfuls, letting each melt completely before adding more. This ensures smooth, velvety results without any clumping or oil separation.
- → Can I use frozen broccoli instead of fresh?
Frozen broccoli works perfectly in this soup. Add it directly to the simmering broth without thawing first. You may need to simmer 2-3 minutes longer since frozen vegetables can take slightly more time to become tender.
- → How can I make this soup thicker or thinner?
For a thicker soup, increase flour to 3 tablespoons or puree half the broccoli with an immersion blender before adding cheese. To thin, simply add more broth or milk until reaching your desired consistency.
- → Can I freeze this soup?
Freezing is possible but the texture may change slightly. The cream and cheese can sometimes separate upon reheating. For best results, freeze before adding dairy and cheese, then finish with fresh ingredients when reheating.