When the air gets that crisp chill—you know, the kind that begs for a cozy blanket and a roaring fire—there’s only one thing that truly hits the spot: a huge, steaming bowl of soup. Forget those thin, watery versions you might find out and about. I’m here to tell you this stovetop Chicken & Broccoli Cheddar Soup is absolute perfection. It’s thick, genuinely rich, and features the brightest green broccoli and sharpest cheddar combination you can imagine. As a recipe developer focused on approachable, nourishing food, I promise this soup proves healthy eating and pure comfort can absolutely go hand-in-hand. It’s my absolute go-to for any of those chilly evenings that define our Vermont winters!
Why This Classic Chicken & Broccoli Cheddar Soup Works So Well
There are countless ways to make a cheddar soup, but this version just nails that rich, homemade texture every single time. Trust me, you want this recipe in your rotation, especially when you’re craving those hearty comfort soup recipes. We skip the fuss of a slow cooker here because you can get so much flavor development right on the stovetop.
- It achieves incredible depth thanks to using sharp cheddar—no bland cheese allowed!
- The roux gives it that velvety body without needing a ton of heavy cream.
- It comes together fast; you’re looking at under an hour from start to finish.
Quick Stovetop Preparation for Your Chicken & Broccoli Cheddar Soup
Honestly, I developed this recipe because sometimes I just need that deep comfort fast. Unlike some of those all-day slow cooker soups, this whole process takes just about 50 minutes total! That’s faster than ordering takeout, and way better for you. If you’re looking for more speedy meals, definitely check out my list of quick budget-friendly dinners. You won’t believe how fast this comes together.
Essential Ingredients for Perfect Chicken & Broccoli Cheddar Soup
Okay, let’s talk ingredients because this is where we separate a decent soup from one that makes you close your eyes and sigh happily. The key to this recipe, our beautiful comfort soup, is the quality of what you put in! We use simple pantry staples but treat them with respect. You’ll need about a pound of diced chicken—I prefer thighs for extra moisture, but breasts work great too, especially if you’re watching fat intake.
The stars, of course, are the broccoli florets (fresh is best here, friends!) and that sharp cheddar cheese. I’ve listed everything needed for the base, but the main thing to remember is this: grab a block of cheese and shred it yourself. It makes the biggest difference in achieving that smooth, luxurious melt we’re aiming for.
- 1 lb (450 g) chicken breasts or thighs, diced
- 1 tbsp olive oil
- ½ tsp salt & ½ tsp black pepper
- 3 tbsp butter
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 2 carrots, shredded or finely diced
- 2 celery stalks, diced
- ¼ cup all-purpose flour
- 4 cups (960 ml) chicken broth
- 2 cups whole milk or half-and-half
- 1 cup heavy cream
- 3 cups broccoli florets (fresh or frozen)
- 2 cups shredded sharp cheddar cheese
- ½ cup Parmesan cheese (optional)
- 1 tsp Dijon mustard
- ½ tsp paprika & ½ tsp onion powder
- Salt & pepper to taste
- Toppings: Croutons, extra cheddar, fresh parsley
Ingredient Notes and Smart Substitutions for Chicken & Broccoli Cheddar Soup
Listen, I know life gets busy, but please, skip the pre-shredded cheese. Seriously! Those bags are coated in anti-caking agents that stop your soup base from ever becoming truly velvety. For the liquid, if you’re short on milk, evaporated milk mixed with water works surprisingly well to keep that creaminess factor high.
If you’re looking to make better chicken soup overall, check out my tips for the best chicken soup recipe foundation—it follows similar rules! And remember, if you want to stretch this comfort soup further, adding a cup of small pasta when the broccoli goes in works wonders!
Step-by-Step Instructions for Making Creamy Chicken & Broccoli Cheddar Soup
You might think a soup this rich takes hours of slow simmering, but honestly, this is one of the beauties of using the direct stovetop method. We build flavor in layers, which means even on a busy weeknight, you can have this dreamy comfort soup ready in less than an hour. Just make sure you have all your veggies chopped and ready to go first—mise en place is your best friend here!
Follow these steps exactly, and you’ll have velvety smooth soup, not a grainy mess. If you’re looking for other creamy stovetop wonders, I highly recommend trying out my creamy chicken parmesan soup for variety!
Building Flavor: Cooking the Chicken and Vegetables for Your Chicken & Broccoli Cheddar Soup
First things first: we cook the chicken separate from the veggies. Toss your diced chicken in a bit of olive oil and sear it on medium-high heat until it’s perfectly golden—don’t cook it all the way through yet, just get that nice color for flavor depth! Pull it out and set it aside. Now, use that same pot; you want those browned chicken bits in there! Melt your butter and toss in the onion, carrots, and celery. Soften those guys up for about seven minutes, then toss in the garlic—just one minute for the garlic, so it doesn’t burn!
Achieving the Perfect Consistency in Your Chicken & Broccoli Cheddar Soup Base
This is the most critical part for texture! After the veggies soften, sprinkle your flour right over them and stir for a minute or two. That’s your roux being born, which thickens everything nicely. Now, pour in the chicken broth slowly while you whisk constantly—whisk, whisk, whisk! You must break up those flour clumps as you go. Once the broth is incorporated, pour in the milk and cream. Bring it up to a gentle simmer before adding the fun stuff like broccoli and spices.
Expert Tips for the Best Ever Chicken & Broccoli Cheddar Soup
Making a truly restaurant-quality soup comes down to knowing how to fix those little bumps along the way. I’ve been there, stirring a pot only to realize things went a little sideways! Always—and I mean always—taste your broth replacement before adding it. If your broth is super salty, you’ll ruin the balance of saltiness we build here. Also, when adding the cream and milk, keep that heat gentle. If you boil the dairy after you’ve added the cheese base, we risk the soup separating, and nobody wants that grainy texture.
My personal tip? If you feel like the cheddar isn’t dissolving smoothly, kill the heat completely before stirring in the last cup of cheese. Letting the residual heat melt it slowly works like magic. I love savory depth, so I always sneak in a tiny pinch of smoked paprika when I add the regular kind—it really boosts those creamy parmesan Italian sausage soup vibes!
Troubleshooting Common Issues with Your Chicken & Broccoli Cheddar Soup
Did your soup turn into cement? Oops! If it’s too thick after the cheese melts in, just stir in a splash of extra milk or broth until it loosens up to that perfect, pourable consistency. Is it too thin? Let it simmer uncovered for five more minutes to reduce slightly, but watch it closely!
If the cheese breaks, don’t panic! Turn the heat way down and whisk in just a little bit of cold milk or cream. That sudden addition of cool liquid can sometimes shock the cheese back into emulsifying smoothly. It usually saves the batch!
Serving Suggestions for This Comfort Soup Recipe
This Chicken & Broccoli Cheddar Soup is so wonderfully decadent and filling that it really stands up on its own! If you’re serving it for a light lunch or dinner, you don’t need a ton of heavy sides, thank goodness. I always suggest something that can dip right into that creamy cheddar base, like a thick slice of crusty bread or a warm, savory roll.
If you want to make it a true evening feast—perfect for those chilly Fall Soup Recipes—a small, crisp green salad with a bright vinaigrette is just the thing to cut through the richness. It keeps the meal balanced and light enough to leave room for dessert!
Storing and Reheating Your Leftover Chicken & Broccoli Cheddar Soup
Good news! This soup keeps beautifully, which means you’ve got easy leftovers ready for lunch later in the week. Store any unused Chicken & Broccoli Cheddar Soup in an airtight container in the fridge for up to three or four days. I always recommend reheating this on the stovetop rather than the microwave; the direct, gentle heat helps the texture stay perfect.
As this soup cools, it definitely thickens up because of the cheese and flour base. Don’t worry if it seems like pudding when you pull it out! Just whisk in a splash of milk or broth while it heats until it reaches that beautiful, luxurious consistency you love.
Frequently Asked Questions About Chicken & Broccoli Cheddar Soup
I always get so many questions when a recipe becomes a favorite, and this creamy one is no exception! People want to know how to maximize comfort and how to fit it into their busy week. Since this is just packed with tender chicken and veggies, many readers ask if it counts as one of those truly healthy soup recipes. The answer is yes—especially since we use fresh broccoli and lean on sharp cheese for flavor without piling on extra processed junk!
Can I adapt this Chicken & Broccoli Cheddar Soup for a slow cooker?
You absolutely can turn this into one of your go-to winter soup recipes via the slow cooker! The key is changing when you add the dairy. Sauté the chicken and the mirepoix (onion, celery, carrots) on the stove first to build that initial flavor, then dump that mixture into the crockpot with your broth. Cook on low for about six hours. Then, when you’re ready to serve, stir in the milk, cream, and cheese right on the stove over low heat until smooth. Dairy doesn’t like long cooking times!
Can I add pasta to this soup?
Oh, that’s a great idea if you want something heartier! If you’re planning on turning this into a full pasta soup dinner, I strongly suggest adding small noodles—like orzo, small shells, or ditalini—when you add the broccoli (Step 5). Cook them until they are just tender. If you use a big pasta shape, it will soak up all your broth when you reheat leftovers, making it stiff. For more fun pasta ideas, check out my quick broccoli pasta recipe!
What kind of broccoli is best for this Cheddar Soup?
Honestly, I prefer fresh broccoli because it holds its shape a little better against the heat of the cheese base. But if you are using frozen florets? No problem at all! Just toss them in straight from the freezer when you add the spices in Step 5. They thaw quickly in the simmering broth. If you use frozen, you might need to simmer just a minute or two longer until they reach that perfect tenderness.
How can I make a vegetarian version of this Cheddar Soup?
That requires swapping out two key things, but it’s definitely possible! First, nix the chicken entirely. You can swap in big chunks of sautéed mushrooms or use a hearty plant-based chicken substitute if you like. Second, and most importantly, replace the chicken broth with a really high-quality vegetable broth. Since you lose the depth from the chicken, I’d suggest adding an extra teaspoon of Dijon mustard or stirring in some roasted garlic for savory notes.
Nutritional Snapshot of This Comfort Soup Recipe
I always try to keep track of what we’re eating, especially with comfort food! Here is a general breakdown of what you can expect from one bowl of this Chicken & Broccoli Cheddar Soup. Remember, these are estimates, and they will change depending on if you use heavy cream versus half-and-half, or if you sneak in extra cheese (which I totally support, by the way!).
- Calories: 550
- Protein: 35g
- Fat: 38g (Saturated Fat: 22g)
- Carbohydrates: 20g
- Sodium: 650mg
This recipe is packed with protein, which I love for keeping us full longer! For more filling options, take a look at my high-protein recipe collection. If you use low-sodium broth, you can easily cut down on that sodium count, too!
Share Your Experience Making This Chicken & Broccoli Cheddar Soup
Whew! Now that you have the secrets to the creamiest, dreamiest Chicken & Broccoli Cheddar Soup, I honestly can’t wait to hear how it turned out for you! This soup is pure comfort in a bowl, and seeing it grace your dinner table truly makes my day.
Please take a moment when you finish your first spoonful to rate the recipe right down below. Five stars if it warmed you up and hit that savory spot we talked about! And if you snapped a picture of your beautiful bowls—maybe topped with extra cheddar, just like I suggested—do tag me on social media! I love connecting with all of you and hearing your kitchen stories. You can always find more of my favorite nourishing recipes when you check out my author page, too!
Let me know in the comments how you enjoyed it. Did it become your new favorite fall soup? What toppings did you try? Happy cooking, friends!
Print
Chicken and Broccoli Cheddar Soup
- Total Time: 50 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy, comforting soup featuring tender chicken, fresh broccoli, and sharp cheddar cheese, made easily on the stovetop.
Ingredients
- 1 lb (450 g) chicken breasts or thighs, diced
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 3 tbsp butter
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 2 carrots, shredded or finely diced
- 2 celery stalks, diced
- ¼ cup all-purpose flour
- 4 cups (960 ml) chicken broth
- 2 cups whole milk or half-and-half
- 1 cup heavy cream
- 3 cups broccoli florets (fresh or frozen)
- 2 cups shredded sharp cheddar cheese
- ½ cup Parmesan cheese (optional)
- 1 tsp Dijon mustard
- ½ tsp paprika
- ½ tsp onion powder
- Salt & pepper to taste
- Croutons (optional topping)
- Extra cheddar (optional topping)
- Fresh parsley (optional topping)
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Add diced chicken, season with salt and pepper. Cook 5–6 minutes until golden and cooked through. Remove chicken and set aside.
- In the same pot, melt butter. Add onion, carrots, and celery. Cook 5–7 minutes until softened. Add minced garlic and cook 1 minute.
- Sprinkle flour evenly over the vegetables. Cook 1–2 minutes, stirring constantly.
- Pour in chicken broth gradually while whisking. Add milk and heavy cream. Bring to a gentle simmer over medium heat.
- Stir in broccoli florets, paprika, onion powder, Dijon mustard, salt, and pepper. Simmer 8–10 minutes until broccoli is tender.
- Return cooked chicken to the pot. Stir and let flavors combine for 2–3 minutes.
- Turn heat to low. Add shredded cheddar and Parmesan (if using). Stir slowly until melted and smooth. Taste and adjust seasoning.
- Ladle into bowls and top with extra cheddar, croutons, and fresh parsley if desired.
Notes
- If the soup is too thick after adding cheese, add more broth or milk until you reach your desired consistency.
- If the soup is too thin, simmer uncovered for a few minutes to allow it to reduce slightly.
- Shred cheese from a block for the best melting quality.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8
- Sodium: 650
- Fat: 38
- Saturated Fat: 22
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 20
- Fiber: 3
- Protein: 35
- Cholesterol: 130
Keywords: Chicken and Broccoli Cheddar Soup, Winter Soup Recipes, Fall Soup Recipes, Crockpot Soup Recipes, Healthy Soup Recipes, Comfort Soup Recipes, Cheddar Soup