Thick Chicken Broccoli Cheddar Soup

Here is my favorite chicken broccoli cheddar soup recipe, with tender chicken, fresh broccoli, and lots of melted cheddar cheese in a creamy, comforting broth that’s perfect for chilly days.

This soup is what we make whenever someone in our house feels under the weather or when we just want something warm and filling. My kids always ask for seconds, and honestly, I love that it’s an easy way to get them to eat their vegetables without any complaints.

What Kind of Chicken Should I Use?

You have a few great options when it comes to chicken for this soup. Rotisserie chicken from the store is probably the easiest route – just remove the skin and shred or dice the meat into bite-sized pieces. If you prefer to cook your own, poached chicken breasts work perfectly and give you more control over the seasoning. You can even use leftover grilled or baked chicken if that’s what you have on hand. The key is making sure your chicken is fully cooked and cut into pieces that fit nicely on a spoon, so aim for chunks that are about ½-inch in size.

Options for Substitutions

This creamy soup is pretty forgiving when it comes to swaps and substitutions:

• Half and half: You can use whole milk for a lighter version, or heavy cream if you want it extra rich. Evaporated milk also works well and won’t curdle as easily when heated.
• Extra-sharp cheddar cheese: Any good melting cheese will work here – try sharp cheddar, mild cheddar, or even a mix of cheddar and Monterey Jack. Just avoid pre-shredded cheese if possible, as it doesn’t melt as smoothly.
• American cheese: This helps create that silky texture, but you can skip it and use all cheddar, or substitute with cream cheese (about 4 ounces) for similar creaminess.
• Cooked chicken breasts: Rotisserie chicken is perfect here, but you can also use leftover turkey, cooked chicken thighs, or even skip the meat entirely for a vegetarian version.
• Broccoli florets: Fresh or frozen broccoli both work fine. You can also try cauliflower, or a mix of both vegetables for variety.
• All-purpose flour: For a gluten-free option, use cornstarch (about 2 tablespoons) or rice flour instead. Mix it with a little cold broth before adding to prevent lumps.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the cheese too quickly or over high heat, which causes it to clump and become grainy – always reduce the heat to low and add cheese gradually while stirring constantly.

Another common error is overcooking the broccoli, which turns it mushy and dull green, so add your florets during the last 10-15 minutes of cooking to keep them bright and tender.

Don’t skip making a proper roux with the flour and butter at the beginning, as this prevents your soup from separating and gives it that creamy, thick consistency you’re looking for.

Finally, if your soup seems too thick, thin it out with a little extra broth or half-and-half rather than water, and always taste and adjust your seasoning at the end since the cheese adds saltiness.

What to Serve With Chicken Broccoli Cheddar Soup?

This hearty soup is practically a meal on its own, but I love serving it with some crusty bread rolls or a warm baguette for dipping into all that cheesy goodness. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the soup and adds a nice fresh crunch. If you want to make it even more filling, try ladling the soup over some cooked rice or egg noodles to turn it into a complete comfort meal. For a fun twist, serve it in bread bowls – just hollow out some round sourdough loaves and pour the soup right in for an edible bowl that’s always a hit with kids and adults alike.

Storage Instructions

Refrigerate: This hearty soup keeps really well in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day because all those flavors have time to meld together. Just give it a good stir before serving since the cheese might settle a bit.

Freeze: You can freeze this soup for up to 3 months, but keep in mind that dairy-based soups sometimes get a little grainy when thawed. I like to freeze it in individual portions so I can grab just what I need for a quick lunch or dinner.

Warm Up: Heat it gently on the stovetop over medium-low heat, stirring frequently to prevent the cheese from separating. If you’re using the microwave, use 50% power and stir every minute or so. Add a splash of broth or milk if it seems too thick after reheating.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2300
• Protein: 120-140 g
• Fat: 130-150 g
• Carbohydrates: 60-70 g

Ingredients

For the soup:

• 1/2 tsp salt
• 4 oz American cheese (cubed for creaminess)
• 2 medium carrots (cut into thin matchsticks)
• 4 cups broccoli florets (cut into 1/2-inch pieces)
• 2 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups half-and-half
• 2 cups cooked chicken breast
• 1 tbsp olive oil
• 8 oz extra-sharp cheddar cheese (freshly grated for best melt)
• 1 large yellow onion (finely chopped)
• 3 cups low-sodium chicken stock (like Kitchen Basics)
• 1 tsp black pepper

For garnish:

• Extra shredded cheddar cheese

Step 1: Prepare the Ingredients

• 1 large yellow onion, finely chopped
• 2 medium carrots, cut into thin matchsticks
• 4 cups broccoli tops, cut into 1/2-inch pieces (about 1 lb)
• 2 cups cooked chicken breast, shredded or diced (about 1 lb)
• 8 oz extra-sharp cheddar cheese, grated (2 cups)

Gather and prep all the ingredients: finely chop the onion, cut the carrots into matchsticks, cut the broccoli into 1/2-inch florets, shred or dice the cooked chicken breast, and grate the cheddar cheese if needed.

Prepping everything in advance helps, as the soup comes together quickly.

Step 2: Sauté the Vegetables

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large yellow onion, finely chopped (from Step 1)
• 2 medium carrots, cut into thin matchsticks (from Step 1)
• 1/2 tsp salt
• 1 tsp ground black pepper
• 3 tbsp all-purpose flour

In a Dutch oven or large soup pot, melt the unsalted butter with the olive oil over medium-high heat.

Add the finely chopped onion and matchstick carrots.

Season with salt and black pepper.

Sauté for about 5 minutes, until the onions begin to soften and become fragrant.

Sprinkle the flour over the vegetables and stir to coat.

Cook and stir, letting the flour form a light fond on the bottom of the pot.

This will help develop a rich flavor for the soup.

Step 3: Simmer the Broccoli

• 3 cups low-sodium chicken stock
• 4 cups broccoli tops, cut into 1/2-inch pieces (about 1 lb, from Step 1)

Slowly pour in the chicken stock, stirring and scraping the bottom of the pot to release any browned bits (fond) that have formed.

Add the broccoli pieces and bring the mixture to a gentle simmer.

Reduce the heat to medium-low, cover with a lid, and let the soup cook for 10 minutes so the broccoli becomes tender.

Step 4: Add the Dairy and Chicken

• 2 cups half-and-half, or 1 cup whole milk plus 1 cup heavy cream
• 8 oz extra-sharp cheddar cheese, grated (2 cups, from Step 1)
• 4 oz American cheese, cubed (about 1 cup)
• 2 cups cooked chicken breast, shredded or diced (from Step 1)

Stir in the half-and-half (or the milk and cream mixture), grated cheddar cheese, and cubed American cheese.

Continue to cook and stir the soup over low heat until all the cheese is completely melted into the broth, making everything creamy.

Add the shredded or diced cooked chicken, cover again, and simmer for 5 to 10 more minutes until the chicken is heated through.

Taste and adjust salt and pepper as needed.

I like to add a little extra black pepper at this stage for more depth.

Step 5: Garnish and Serve

• additional shredded cheddar cheese

Ladle the hot soup into bowls.

Top each serving with a sprinkle of additional shredded cheddar cheese and a bit of freshly cracked black pepper for extra flavor and color.

Serve immediately, ideally with crusty bread for dipping to enjoy all the creamy goodness!