Thick Chicken Broccoli Cheddar Soup Recipe

Introduction

Thick Chicken Broccoli Cheddar Soup is a comforting, creamy bowl filled with tender chicken, vibrant broccoli, and rich cheddar cheese. Perfect for chilly days, this hearty soup combines simple ingredients to create a satisfying meal everyone will love.

Ingredients

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large yellow onion, finely chopped
• 2 medium carrots, cut into thin matchsticks
• 1/2 tsp salt
• 1 tsp ground black pepper
• 3 tbsp all-purpose flour
• 3 cups low-sodium chicken stock
• 4 cups broccoli tops, cut into 1/2-inch pieces (about 1 lb)
• 2 cups half-and-half, or 1 cup whole milk plus 1 cup heavy cream
• 8 oz extra-sharp cheddar cheese, grated (2 cups)
• 4 oz American cheese, cubed (about 1 cup)
• 2 cups cooked chicken breast, shredded or diced (about 1 lb)
• Additional shredded cheddar cheese (for garnish)

Instructions

1. Step 1: Prepare all the ingredients by finely chopping the onion, cutting the carrots into thin matchsticks, cutting the broccoli into 1/2-inch pieces, shredding or dicing the cooked chicken breast, and grating the cheddar cheese. Having everything ready makes the cooking process quicker and easier.
2. Step 2: In a large soup pot or Dutch oven, melt the butter with the olive oil over medium-high heat. Add the chopped onion and carrot matchsticks, then season with salt and black pepper. Sauté for about 5 minutes until the onions soften and become fragrant. Sprinkle the flour over the vegetables and stir well to coat. Cook for a minute or two to let the flour form a light fond on the bottom of the pot—this adds depth of flavor.
3. Step 3: Slowly pour in the chicken stock, stirring and scraping the bottom to release any browned bits. Add the broccoli pieces and bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover with a lid, and cook for 10 minutes until the broccoli is tender.
4. Step 4: Stir in the half-and-half (or milk and cream mixture), grated cheddar, and cubed American cheese. Continue cooking over low heat, stirring until all the cheese has melted and the soup becomes creamy. Add the shredded or diced chicken, cover again, and simmer for another 5 to 10 minutes until the chicken is heated through. Taste and adjust seasoning as desired, adding more black pepper if you like.
5. Step 5: Ladle the hot soup into bowls and garnish each serving with additional shredded cheddar cheese and a sprinkle of freshly cracked black pepper. Serve immediately, ideally with crusty bread for dipping.

Tips & Variations

• Use extra-sharp cheddar for a bolder flavor or try a mix of cheeses like Gruyère or Monterey Jack for a twist.
• For a lighter version, substitute half-and-half with whole milk, but the soup will be less creamy.
• Add a pinch of smoked paprika or a dash of hot sauce for a subtle smoky or spicy kick.
• Use leftover roasted chicken or rotisserie chicken to save time.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent the cheese from separating. If the soup thickens too much, add a splash of milk or chicken stock to loosen it up before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, omit the chicken and use vegetable stock instead of chicken stock. You can also add more broccoli or other vegetables like cauliflower or potatoes to keep it hearty.

Can I freeze this soup?

While it’s possible to freeze, the dairy and cheese may separate or become grainy after thawing. If you plan to freeze it, store without the dairy, then add and melt the cheese in freshly heated soup after thawing.

Thick Chicken Broccoli Cheddar Soup Recipe

Print Recipe

★★★★★

4.6 from 236 reviews

This Thick Chicken Broccoli Cheddar Soup is a creamy, comforting bowl of goodness featuring tender chicken, fresh broccoli, and sharp cheddar cheese. Perfect for a hearty lunch or cozy dinner, this soup combines sautéed vegetables, rich dairy, and flavorful cheese to create a velvety texture and satisfying flavor. Easily prepared on the stovetop, it’s great for meal prep or a quick homemade meal.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Soup:

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large yellow onion, finely chopped
• 2 medium carrots, cut into thin matchsticks
• 1/2 tsp salt
• 1 tsp ground black pepper
• 3 tbsp all-purpose flour
• 3 cups low-sodium chicken stock
• 4 cups broccoli tops, cut into 1/2-inch pieces (about 1 lb)
• 2 cups half-and-half, or 1 cup whole milk plus 1 cup heavy cream
• 8 oz extra-sharp cheddar cheese, grated (2 cups)
• 4 oz American cheese, cubed (about 1 cup)
• 2 cups cooked chicken breast, shredded or diced (about 1 lb)

For Garnish:

• Additional shredded cheddar cheese
• Freshly cracked black pepper (optional)

Instructions

1. Prepare the Ingredients: Gather and prep all the ingredients by finely chopping the onion, cutting the carrots into thin matchsticks, chopping the broccoli into 1/2-inch florets, shredding or dicing the cooked chicken breast, and grating the cheddar cheese if not pre-grated. Preparing everything in advance expedites the cooking process.
2. Sauté the Vegetables: In a Dutch oven or large soup pot, melt the unsalted butter with olive oil over medium-high heat. Add the chopped onion and carrots, season with salt and black pepper, and sauté for about 5 minutes until onions soften and become fragrant. Sprinkle the flour over the vegetables and stir well to coat, cooking and stirring until the flour forms a light fond on the pot bottom to develop flavor.
3. Simmer the Broccoli: Slowly pour in the chicken stock while stirring and scraping the pot bottom to release browned bits. Add the broccoli pieces and bring to a gentle simmer. Reduce heat to medium-low, cover, and cook for 10 minutes until broccoli is tender.
4. Add the Dairy and Chicken: Stir in half-and-half (or milk and cream mix), grated cheddar cheese, and cubed American cheese. Cook and stir over low heat until cheeses are completely melted and soup is creamy. Add shredded or diced cooked chicken, cover, and simmer 5–10 minutes until heated through. Taste and adjust seasoning with salt and extra black pepper as desired.
5. Garnish and Serve: Ladle the hot soup into bowls and top with additional shredded cheddar cheese and freshly cracked black pepper. Serve immediately, ideally with crusty bread on the side for dipping to enjoy the full creamy experience.

Notes

• Use low-sodium chicken stock to better control salt levels in the soup.
• Extra-sharp cheddar cheese offers a stronger, tangy flavor complementing the creamy texture.
• American cheese helps achieve a smoother melted cheese consistency.
• For a lighter version, substitute half-and-half with whole milk, but texture will be less rich.
• This soup reheats well but may thicken; add more broth or milk to loosen when reheating.
• Ensure cooked chicken is added at the end just to warm; overcooking can make it dry.

Keywords: chicken broccoli cheddar soup, creamy chicken soup, broccoli cheddar soup recipe, comfort food, easy soup recipe