Chicken broccoli cheddar soup is a comforting, creamy, and satisfying meal that combines tender pieces of chicken, nutritious broccoli, and rich, melted cheddar cheese in a velvety broth. It’s the perfect dish for chilly days or when you’re in need of a hearty and flavorful dinner. This soup comes together easily in one pot, making it ideal for weeknights when you want something quick yet homemade. Whether you’re cooking for yourself, your family, or a group of friends, this soup is bound to become a favorite thanks to its irresistible combination of flavors.
Why You’ll Love This Recipe
- Comfort in a bowl: This soup is creamy, cheesy, and loaded with flavor, offering the ultimate comfort food experience.
- Nutritious and filling: With protein-rich chicken, fiber-packed broccoli, and calcium-loaded cheddar, it’s as nourishing as it is satisfying.
- One-pot wonder: This entire recipe comes together in a single pot, making cleanup a breeze.
- Perfect for meal prep: It reheats beautifully, so it’s ideal for make-ahead lunches or dinners.
- Kid-friendly: The cheesy, creamy texture and mild flavors make it a hit with kids and adults alike.
- Customizable: You can easily tweak the ingredients to fit your dietary needs or preferences.
- Budget-friendly: Using basic, everyday ingredients like chicken, broccoli, and cheese keeps this dish cost-effective.
- Great for any season: Whether served on a chilly winter evening or as a light summer dinner, this soup is versatile and delicious year-round.
Preparation Time and Servings:
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Yield: 6 servings
- Serving size: About 1½ cups
Nutritional Information (per serving):
- Calories: 320
- Carbohydrates: 12g
- Protein: 28g
- Fat: 18g
- Fiber: 3g
- Sugar: 4g
Ingredients
Here’s everything you’ll need to make this rich and creamy chicken broccoli cheddar soup:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
- 4 cups chicken broth (low-sodium preferred)
- 2 cups heavy cream (or half-and-half for a lighter option)
- 3 cups fresh broccoli florets, chopped into small pieces
- 2 cups shredded sharp cheddar cheese
- ¼ cup grated Parmesan cheese (optional, for added flavor)
- 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon ground mustard powder
- Salt and pepper to taste
- Optional: Croutons, fresh parsley, or extra cheese for garnish
Step-by-Step Instructions
Follow these detailed steps to make the perfect chicken broccoli cheddar soup:
- Heat the pot: In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted and bubbly.
- Sauté the aromatics: Add the diced onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
- Cook the chicken: Add the diced chicken pieces to the pot. Season lightly with salt and pepper. Cook for about 5 minutes, stirring frequently, until the chicken is no longer pink on the outside.
- Add the flour: Sprinkle the flour over the chicken and vegetables. Stir well to coat everything evenly, cooking for 1-2 minutes to remove the raw flour taste.
- Pour in the broth: Slowly add the chicken broth while stirring to avoid lumps. Bring the mixture to a gentle simmer.
- Add the cream and seasonings: Stir in the heavy cream, smoked paprika, thyme, and mustard powder. Simmer for another 5 minutes to let the flavors meld.
- Add the broccoli: Stir in the chopped broccoli florets. Cover the pot and cook for 10-12 minutes, or until the broccoli is tender but still bright green.
- Melt the cheese: Reduce the heat to low and slowly stir in the shredded cheddar cheese and Parmesan, if using. Stir until the cheese is completely melted and the soup is smooth and creamy.
- Taste and adjust: Taste the soup and adjust the seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with croutons, parsley, or extra cheese. Serve warm with a side of crusty bread or crackers.
Ingredient Background
- Chicken: A lean source of protein that makes the soup hearty and satisfying. Chicken breast is used for its tender texture and low fat content.
- Broccoli: This nutrient-dense vegetable is rich in vitamins C and K, fiber, and antioxidants. It adds a vibrant green color and a slightly sweet, earthy flavor to the soup.
- Cheddar cheese: Sharp cheddar is the star of the soup, delivering a rich, tangy, and creamy flavor.
- Carrots and celery: These classic soup vegetables add subtle sweetness and depth of flavor while enhancing the overall nutrition.
- Heavy cream: Provides the soup with its signature velvety texture. For a lighter option, you can substitute with half-and-half or milk.
- Smoked paprika and mustard powder: These spices add a warm, smoky note and a slight tang that complements the cheese.
Technique Tips
- Cut ingredients evenly: Chop all vegetables and chicken into uniform pieces to ensure even cooking.
- Stir the cheese slowly: Reduce the heat before adding the cheese to prevent it from curdling or clumping.
- Use fresh broccoli: While frozen broccoli can be used, fresh broccoli yields the best texture and flavor.
- Simmer, don’t boil: Keep the soup at a gentle simmer to prevent the cream from curdling.
- Make it thicker: For a thicker consistency, use an immersion blender to purée a portion of the soup before adding the cheese.
Alternative Presentation Ideas
- Bread bowl: Serve the soup in a hollowed-out sourdough bread bowl for an impressive and edible presentation.
- Layered garnish: Top with shredded cheddar, crispy bacon bits, and a dollop of sour cream for a loaded-style soup.
- Mini servings: Pour the soup into small cups or ramekins for an elegant appetizer at parties.
- Topped with puff pastry: Cover individual servings in oven-safe bowls with a sheet of puff pastry and bake until golden for a unique twist.
- Soup shooters: Serve warm soup in shot glasses as a bite-sized starter for events or gatherings.
Additional Tips for Success
- Grate your own cheese: Pre-shredded cheese often contains anti-caking agents that can affect the soup’s texture. Grate fresh cheese for a smoother finish.
- Season gradually: Add salt and pepper in stages to avoid over-seasoning. Remember that cheddar cheese is naturally salty.
- Store properly: Let the soup cool completely before storing to prevent separation of the cream.
- Reheat gently: Reheat leftovers over low heat, stirring frequently to maintain the creamy texture. Avoid microwaving, as it may cause the soup to separate.
- Use quality chicken broth: A good-quality broth will enhance the soup’s flavor significantly.
Recipe Variations
- Low-carb version: Skip the flour and replace it with a slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of water.
- Vegetarian option: Leave out the chicken and replace the broth with vegetable broth for a vegetarian-friendly soup. Add potatoes or chickpeas for extra heartiness.
- Spicy twist: Add a pinch of cayenne pepper or a splash of hot sauce for a spicier flavor.
- Loaded baked potato soup style: Mix in cubed potatoes along with the broccoli and top with bacon and chives for a loaded twist.
- Southwestern flair: Add diced green chilies, cumin, and black beans for a Southwestern-inspired soup.
Freeezing and Storag
- Refrigerating: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freezing: This soup freezes well despite the cream. Let it cool completely, then freeze in individual portions for up to 2 months.
- Reheating from frozen: Thaw in the refrigerator overnight and reheat on the stovetop over low heat, stirring occasionally.
Healthier Twist Ideas
- Use milk instead of cream: Substitute heavy cream with 2% milk or a non-dairy alternative like almond or coconut milk to reduce the fat content.
- Increase the vegetables: Add extra carrots, zucchini, or spinach to boost the soup’s nutritional profile.
- Reduce the cheese: Use less cheese or swap half of it with nutritional yeast for a lower-calorie option.
- Lean chicken options: Use skinless chicken breast or shredded rotisserie chicken for a lower-fat version.
- Serve with whole-grain bread: Pair the soup with whole-grain bread or crackers to add fiber and nutrients.
Serving Suggestions for Events
- Family dinner: Serve the soup with a side of warm crusty bread and a simple green salad for a cozy family meal.
- Potluck hit: Bring this soup to a potluck in a slow cooker to keep it warm and ready to serve.
- Lunch option: Pair a small bowl of soup with a grilled cheese sandwich for the ultimate comfort food duo.
- Buffet setup: Offer the soup as part of a soup and salad buffet at gatherings, allowing guests to customize their meal.
- Picnic treat: Pack the soup in an insulated thermos for a warm and hearty addition to a picnic lunch.
Special Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or silicone spatula
- Grater for cheese
- Immersion blender (optional, for thicker soup)
Frequently Asked Questions
- Can I make this soup gluten-free?
Yes, simply replace the flour with cornstarch or a gluten-free flour blend. - Can I use pre-cooked chicken?
Absolutely! Shredded rotisserie chicken works great and saves time. Add it to the soup during the last 10 minutes of cooking. - What cheese works best?
Sharp cheddar is ideal, but you can mix it with Monterey Jack or Gouda for a different flavor. - Can I make this soup vegetarian?
Yes, skip the chicken and use vegetable broth. Add extra vegetables like mushrooms or potatoes for a filling alternative. - How can I make the soup thicker?
Blend a portion of the soup with an immersion blender or add more cheese to thicken it up. - Can I use frozen broccoli?
Yes, frozen broccoli works, but you may need to adjust the cooking time slightly. - How do I prevent the cheese from clumping?
Add the cheese slowly over low heat and stir constantly to ensure it melts evenly. - What’s the best way to reheat this soup?
Reheat on the stovetop over low heat, stirring frequently. Avoid boiling to keep the creamy texture intact.
Conclusion
Chicken broccoli cheddar soup is a cozy and flavorful dish that’s perfect for any occasion. Its rich, cheesy flavor and hearty ingredients make it a crowd-pleaser, while its easy preparation ensures it’s a reliable go-to meal for busy days. Packed with protein and vegetables, it’s both nutritious and delicious. Whether you’re whipping it up for a family dinner or a gathering with friends, this soup is sure to impress. Try it today, and enjoy the warmth and comfort of a homemade classic!
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Chicken Broccoli Cheddar Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
- 4 cups chicken broth (low-sodium preferred)
- 2 cups heavy cream (or half-and-half for a lighter option)
- 3 cups fresh broccoli florets, chopped into small pieces
- 2 cups shredded sharp cheddar cheese
- ¼ cup grated Parmesan cheese (optional, for added flavor)
- 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon ground mustard powder
- Salt and pepper to taste
- Optional: Croutons, fresh parsley, or extra cheese for garnish
Instructions
- Heat the pot: In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted and bubbly.
- Sauté the aromatics: Add the diced onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
- Cook the chicken: Add the diced chicken pieces to the pot. Season lightly with salt and pepper. Cook for about 5 minutes, stirring frequently, until the chicken is no longer pink on the outside.
- Add the flour: Sprinkle the flour over the chicken and vegetables. Stir well to coat everything evenly, cooking for 1-2 minutes to remove the raw flour taste.
- Pour in the broth: Slowly add the chicken broth while stirring to avoid lumps. Bring the mixture to a gentle simmer.
- Add the cream and seasonings: Stir in the heavy cream, smoked paprika, thyme, and mustard powder. Simmer for another 5 minutes to let the flavors meld.
- Add the broccoli: Stir in the chopped broccoli florets. Cover the pot and cook for 10-12 minutes, or until the broccoli is tender but still bright green.
- Melt the cheese: Reduce the heat to low and slowly stir in the shredded cheddar cheese and Parmesan, if using. Stir until the cheese is completely melted and the soup is smooth and creamy.
- Taste and adjust: Taste the soup and adjust the seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with croutons, parsley, or extra cheese. Serve warm with a side of crusty bread or crackers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: About 1½ cups
- Calories: 320
- Sugar: 4g
- Fat: 18g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g