Chicken Broccoli Cheddar Soup
Dive into a bowl of pure comfort with our Chicken Broccoli Cheddar Soup, a delicious creation that marries the rich flavors of tender chicken, broccoli, and gooey cheddar cheese. It is thick, creamy and hearty.
This is basically the beloved broccoli cheddar soup elevated with tender shredded pieces of chicken. I love making this as a simple one-pot meal for a quick and delicious dinner.
Love a good soup recipe for dinner? Here are some of my other favorites: Navy Bean Soup, Ground Beef Vegetable Soup, Coconut Curry Chicken Soup and Beef Noodle Soup.
Broccoli Cheese Soup…with Chicken!
The beauty of this Chicken Broccoli Cheddar Soup lies in its simplicity. The thick and creamy soup base is made with a combination of chicken broth and half and half.
It is packed with tender pieces of broccoli, chicken and cheddar cheese, and seasoned with simple seasonings such as salt and pepper.
While chicken broccoli cheese soup is simple to make, it is boosts big flavors and is incredibly satisfying and delicious.
I love the added shredded chicken in our broccoli cheddar soup. Not only does chicken blend it perfectly with the thick and creamy soup and broccoli, it also makes for a protein-packed, more well-rounded one-bowl meal.
We especially love making and eating this hearty broccoli cheddar chicken soup on chilly winter days, providing a satisfying blend of warmth and nourishment. It’s the perfect comfort food.
A few other things to note about this chicken broccoli cheese soup recipe:
- ready under 30 minutes
- one pot/ one bowl meal – easy to eat and minimal clean up!
- use leftover shredded chicken or turkey for an even quicker preparation
- great for meal prep and save/heat well as leftovers
Ingredients
Here are a list of pantry-friendly ingredients used to make chicken broccoli cheddar soup:
- Butter – feel free to use either salted or unsalted butter
- Onion – dice up a yellow onion. A white onion can also be used.
- Garlic – mincing fresh garlic is worth the effort, but you can also find pre-minced garlic at most grocery stores. Avoid substituting with garlic powder.
- All-purpose flour – gives the soup a nice, thick consistency.
- Half & half – half & half makes this soup rich and decadent. If you would like to cut down the richness, you can substitute with whole milk or 2% milk.
- Chicken broth – using a high quality broth brings much better flavors to your chicken broccoli cheddar soup. To make it at home, give this homemade chicken broth recipe a try.
- Chicken breasts – adding chicken breasts turns this soup into a one pot meal. Use boneless, skinless chicken breasts to make shredding the chicken easier. Dark meat chicken can be used as well.
- Broccoli – chop the broccoli into small bits. It will help the broccoli cook and become tender quickly.
- Cheddar – mild, medium, or sharp, choose your favorite. For a better cheese flavor, try shredding a block of cheddar cheese at home.
- Salt and Black Pepper – Make sure to taste the soup before adding salt and pepper to help make sure you don’t add too much of either. Salt is used to open up the flavors of the soup, in addition to just adding saltiness.
How to Make It
You will need a Dutch oven that is 6qt or larger or a large soup pot to make chicken broccoli cheddar soup.
Saute Aromatics: Begin by melting butter in a Dutch oven or pot over medium heat. Add the diced onion and minced garlic, allowing them to sauté until the onion turns translucent and the garlic releases its aromatic essence.
This forms the flavorful foundation of our chicken broccoli cheddar soup.
Building Creamy Consistency: Add all-purpose flour over the sautéed aromatics, stirring continuously to create a smooth roux.
Once the flour is well-incorporated, gradually pour in half & half, whisking vigorously to avoid any lumps. This step sets the stage for our chicken broccoli cheese soup’s creamy consistency, ensuring a thick and creamy texture.
Then add chicken broth and bring to a boil.
Adding Chicken and Broccoli: Bring raw chicken breast and broccoli florets into the pot.
Cover and bring chicken broccoli cheddar soup to a boil and cook for approximately 15 minutes until chicken is fully cook and broccoli is tender.
Shred Chicken: Once chicken is cooked (internal temperature should be at least 165℉ when tested with a meat thermometer), remove chicken and shred it.
Bring shredded chicken back into the broccoli cheese soup.
Flavor the Soup: Add shredded cheddar cheese into the soup. Stir to melt. Then add salt and black pepper to taste.
Serve and Enjoy: Ladle this velvety creamy soup into bowls, add more cheese if desired.
I like serving chicken broccoli cheese soup with some crusty bread, whether on the side with butter, or by dipping that bread into the soup. YUM!
Last but definitely not the least, enjoy and savor the warmth and comfort of a homemade chicken broccoli cheddar soup that’s both easy to make and utterly delicious.
Additional Tips
A few tips and tricks to making chicken broccoli cheese soup:
- Removing lumps: use a whisk to whisk continuously while heating soup to a boil to remove lumps in the soup.
- Increasing/decreasing creaminess: for a richer soup, use heavy cream instead of half & half. If you’re looking for a lighter version, opt for whole or 2% milk.
- Avoid overcooking chicken: remove chicken once internal temperature reaches 165℉. This will prevent the chicken from drying out and help it remain tender and juicy.
- Season soup to taste: taste the soup before adding salt and pepper. Chicken broth and cheese can vary in saltiness, so season gradually and adjust to your taste preference. If soup tastes bland, salt can help open up the flavors in addition to adding saltiness.
Storage and Reheating
Storage: Store chicken broccoli cheddar soup in an airtight container in refrigerator for up to 5 days. Soup can be frozen, but since it is a dairy-base soup, consistency may vary slightly after freezing and thawing. It is still edible and the taste will be the same.
Reheating: drizzle soup with water before reheating in a pot on stovetop, or in the microwave.
Frequently Asked Questions
Absolutely!
Yes! If you have pre-cooked chicken, whether roasted, grilled, or leftover from another meal, you can shred it and add it to the soup during the later stages of cooking.
While the soup can be frozen, keep in mind that dairy-based soups may experience slight texture changes upon thawing. Its taste should remain the same, and it is totally edible even with the slight texture change.
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More Yummy Soup Recipes
Chicken Broccoli Cheddar Soup
Ingredients
- 3 tbsp butter
- 1 small onion diced
- 3 cloves garlic minced
- 3 tbsp flour
- 2 cups half & half
- 3 cups chicken broth
- 2 large chicken breasts
- 2 cups broccoli florets chopped into small pieces
- 2 cups cheddar shredded
- 1 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
Instructions
- Melt butter in a heavy bottomed pot over medium heat. Add onion and garlic. Saute until fragrant.
- Whisk in flour. Once flour is completely incorporated, add half & half and chicken broth. Whisk to remove lumps.
- Add broccoli and chicken to the pot. Bring to a boil and cook for approximately 15 minutes, or until chicken is cooked an broccoli is tender.
- Once chicken is cooked, remove chicken and shred it.
- Bring shredded chicken back into the pot. Add cheese. Stir to melt.
- Add salt and pepper to taste.
- Serve and enjoy!
