Thick Chicken Broccoli Cheddar Soup Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
