Chicken Broccoli Cheddar Soup

Ingredients

• About 280 g (2 cups)shredded or diced chicken
• About 180 g (2 cups)fresh broccoli florets
• About 100 g (1 cup)shredded sharp cheddar cheese
• 14 g (1 tablespoon)butter
• 1 mediumonion, chopped
• 2 clovesgarlic, minced
• 30 g (¼ cup)plain flour
• 960 ml (4 cups)chicken stock
• 240 ml (1 cup)milk
• To tastesalt and pepper

Instructions

1. 1

   Soften the aromatics

   Melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.

2. 2

   Cook the roux

   Stir in the flour and cook for about 1–2 minutes.

3. 3

   Add the liquids

   Gradually pour in the chicken stock and milk, whisking continuously to prevent lumps.

4. 4

   Simmer the broccoli

   When the mixture is smooth, add the broccoli florets and simmer until tender.

5. 5

   Stir in chicken

   Add the chicken and cheddar, stirring until the cheese melts and the soup is creamy.

6. 6

   Season the soup

   Season with salt, pepper and any additional herbs you like.

7. 7

   Serve hot

   Serve the soup hot.

What is chicken broccoli cheddar soup?

This American comfort-food soup combines chicken and broccoli with a creamy, cheddar-rich broth. This version builds its base with a simple flour roux, then adds the vegetables, chicken and cheese.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 30g protein, 20g carbs, 18g fat.

The chicken supplies most of the protein, while the flour, milk and broccoli contribute carbohydrates. Cheddar and butter provide much of the fat. Pair a bowl with a green salad or extra vegetables for a more balanced plate.

Building a smooth base

Roux: Stir the flour into the melted butter and softened onion and garlic, then cook it for 1–2 minutes so it is incorporated before adding liquid.

Liquids: Add the stock and milk gradually while whisking. A steady pour and constant whisking help keep the broth smooth.

Choosing the broccoli and cheese

Broccoli: Fresh florets give the soup its vegetable bite, while frozen broccoli can be used instead. Simmer until tender, checking the texture as it cooks.

Cheddar: Sharp cheddar brings a pronounced savoury flavour. Finely shredded cheese is easier to stir in and melt evenly.

Getting the texture right

Tender florets: Simmer the broccoli until it yields easily when pierced but still holds its shape.

Creamy finish: Stir in the chicken and cheese after the broccoli is tender. Keep stirring until the cheese has melted, and avoid boiling the soup once it is added.

Using cooked chicken

Pre-cooked chicken: Shredded or diced cooked chicken makes this a convenient meal, including if you have rotisserie chicken to use. Stir it in near the end so it warms through without becoming dry.

Serving ideas

On the side: Serve a bowl with crusty bread or a simple green salad. The bread suits the creamy broth, while salad adds a fresh contrast.

Recipe notes & tips

• Shred the cheddar finely so it melts readily into the soup.
• Whisk as you add the stock and milk to help prevent lumps.
• If using frozen broccoli, add it in place of the fresh florets and simmer until tender.
• Use low-sodium chicken stock if you want more control over the seasoning.
• Taste and adjust the salt and pepper just before serving.

Variations

• Extra vegetables: Add more broccoli for a vegetable-forward bowl.
• Frozen broccoli: Swap in frozen florets and simmer until tender.
• Milder cheese: Use a milder cheddar for a less pronounced cheese flavour.
• Herb finish: Stir in herbs of your choice when seasoning the soup.
• Rotisserie chicken: Use shredded rotisserie chicken for a convenient cooked-chicken option.

Common mistakes to avoid

• Adding liquid too quickly: Pour it in gradually while whisking to keep the base smooth.
• Skipping the roux cooking time: Cook the flour mixture for 1–2 minutes before adding the liquids.
• Leaving broccoli too firm: Simmer until the florets are tender before adding the chicken and cheese.
• Boiling after adding cheddar: Stir over gentle heat until melted rather than letting the soup boil.
• Adding chicken too early: Stir in cooked chicken near the end so it only needs to warm through.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan, stirring often; avoid boiling, as the creamy broth may separate.

Frequently asked questions