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chicken broccoli cheddar soup featured
Avatar photoJohnson Maya

Creamy Chicken Broccoli Cheddar Soup Recipe

This rich and satisfying chicken broccoli cheddar soup combines tender chicken, crisp broccoli, and sharp cheddar in a velvety homemade broth. Ready in under 40 minutes, it's the ultimate comfort food—perfect for chilly nights or meal prep.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 1 tablespoon olive oil or unsalted butter
  • 1 medium yellow onion, finely diced (1 cup)
  • 2 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 2½ cups whole milk (room temperature)
  • 2 cups low-sodium chicken broth
  • 3 cups small broccoli florets (fresh or thawed frozen)
  • 1½ cups shredded sharp cheddar cheese
  • 1½ cups cooked, diced chicken breast
  • ½ teaspoon dry mustard powder
  • ¼ teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste

Equipment

  • Dutch oven or large pot
  • Wooden spoon
  • Measuring cups and spoons
  • Whisk
  • Sharp knife
  • Cutting board

Method
 

  1. chicken broccoli cheddar soup recipeCard1
  2. In a large heavy-bottomed pot over medium heat, warm the olive oil or butter. Add the diced onion and cook, stirring frequently, until translucent—about 5 minutes. Stir in the garlic and cook 30 seconds more until fragrant.
  3. Sprinkle in the flour and stir constantly for 1–2 minutes to form a roux, cooking off the raw flour taste until it turns pale golden.
  4. Gradually pour in the milk while whisking constantly. Add the chicken broth slowly, continuing to whisk until smooth. Bring to a gentle simmer, stirring occasionally, and cook for 5–7 minutes until slightly thickened.
  5. Stir in the broccoli florets, cover partially, and simmer for 10–12 minutes over medium-low heat until broccoli is tender-crisp.
  6. Reduce heat to low. Gradually add shredded cheddar, stirring until fully melted before each addition. Stir in the diced chicken, dry mustard, nutmeg, salt, and pepper. Heat through 2–3 minutes without boiling.
  7. Taste and adjust seasoning. For silky texture, remove from heat before final stir. Let rest 5 minutes, then serve warm with extra cheese or croutons.

Nutrition

Calories: 310 | Carbohydrates: 18 | Protein: 22 | Fat: 19 | Fiber: 3 | Sugar: 6

Notes

STORAGE: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of milk to restore creaminess.
MAKE AHEAD: Prepare through Step 4 and refrigerate for up to 2 days. Finish with cheese and chicken just before serving.
SUBSTITUTIONS: Use 1% milk and reduced-fat cheddar for a lighter version. Gluten-free? Swap flour for brown rice flour or gluten-free blend. For dairy-free, use plant-based milk and cheese—stir in at the end off heat.
PRO TIPS: Shred your own cheese for best melt. Never boil after adding dairy. Warm liquids before adding to roux to prevent lumps.
SERVING SUGGESTIONS: Serve with crusty bread, garlic toast, or a simple green salad. Garnish with chives or shredded cheese.
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