Broccoli cheddar soup has always been my all-time favorite, so it was only a matter of time before I developed a recipe that turned it into a complete meal. Chicken Broccoli Cheddar Soup transforms this classic comfort food recipe into a hearty and complete lunch or dinner, eliminating the need for any sides!
For my chicken and broccoli cheddar soup recipe, I keep the broccoli florets on the larger side (no blending!) so they don't turn to mush, allowing you to enjoy big bites of broccoli in every spoonful!
The texture is just creamy enough without being overly thick and gloppy like some canned or restaurant versions can be. And, similar to this Dutch oven chicken noodle soup recipe, every bite is protein-packed thanks to the addition of diced chicken breast!
Jump to:
Why I Love Adding Chicken
I used to make broccoli cheddar soup at least a few times a year - but only as a side dish or light lunch. But, once I started adding chicken, it became a regular in my dinner rotation, and you know I'm all about the easy dinner recipes!
- Chicken adds lean protein, making the soup more balanced and filling.
- It doesn't complicate the recipe at all. All you have to do is chop and cook the chicken in your soup pot, then proceed with the rest of the recipe.
- Leftover chicken breast (like this Dutch oven pulled chicken) or rotisserie chicken is also an option!
Key Ingredient Notes
- Chicken breast - Use boneless, skinless chicken breast, diced into bite-sized pieces.
- Broccoli - I prefer to stick with just the florets, and I like to keep them nice and big so they don't break down too much.
- Carrots - Make sure these are peeled and shredded using a box grater.
- Chicken broth - This forms the base of the soup. I always recommend using low-sodium because it's easy to add more salt to taste if needed.
- Whole milk and heavy cream - I like to use a combo of both so that the soup is creamy, without being overly thick and rich.
- Cheddar cheese - Freshly grated melts best.
Step-by-Step Instructions with Photos
- Chop the chicken breast into bite-sized pieces and cook it in about 1 tablespoon of oil.
- Remove it from the pot once it's cooked through.
- Melt the butter over medium heat, add the onion and garlic, and saute until soft and fragrant.
- Stir in the flour until smooth.
- Add the chicken stock and whisk continuously for about 5-7 minutes to thicken.
- Stir in the broccoli and carrots and cook for about 2 minutes.
- Turn the heat to low and add the cooked chicken, milk, and heavy cream. Bring to a gentle simmer.
- Remove the soup from the heat and stir in the shredded cheese.
- Add the salt and pepper, take a taste, and adjust the seasonings as needed.
- Enjoy!
My Best Tips
- Keep the broccoli pieces on the larger side, but still small enough for one bite. This helps them stay tender and not mushy.
- For extra flavor, feel free to season the chicken breast before cooking it with salt, pepper, and garlic powder.
- Don't overcook the chicken. Since it will go back in the hot soup, aim for it to be just cooked through to prevent it from getting tough.
- Keep the soup at a gentle simmer to ensure the heavy cream stays smooth and does not separate. Separation can make the soup grainy.
- You can partially blend the soup using an immersion blender if you'd like. Blend the soup before you add the chicken. However, I recommend making this cheesy broccoli and zucchini soup if you're looking for something a little smoother.
Reheating Tips
Soups with heavy cream need to be reheated gently on the stove over low heat. If the soup has thickened up too much in the fridge, add a splash of milk or chicken broth to loosen it back up.
FAQs
No, I don't recommend freezing broccoli and chicken cheddar soup. The dairy can separate and turn grainy once thawed, making the texture pretty unappealing.
No, frozen broccoli releases too much water as it cooks, which can make the soup thinner and less creamy. Fresh broccoli gives you the best flavor and texture.
More Soup Recipes
If you tried this chicken broccoli cheddar soup recipe or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
Chicken Broccoli Cheddar Soup
Broccoli cheddar soup has always been my all-time favorite, so it was only a matter of time before I developed a recipe that turned it into a complete meal. Chicken Broccoli Cheddar Soup transforms this classic comfort food recipe into a hearty and complete lunch or dinner, eliminating the need for any sides!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Lunch, Dinner
- Method: Stove top cooking
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 2 pounds chicken breast (boneless, skinless)
- 4 tablespoons butter
- ¾ cup diced yellow onion
- 2 teaspoons minced garlic
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 5 cups chopped broccoli florets
- 1 cup shredded carrots
- 1 cup whole milk
- 1 cup heavy cream
- 8-ounce block cheddar cheese - shredded
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
- Chop the chicken breast into small, bite-sized pieces.
- Heat the olive oil in a large soup pot or Dutch oven over medium heat and cook the chopped chicken breast until cooked through, about 5-7 minutes. Remove it from the pot and set it aside on a clean plate.
- Add the butter and warm it over medium heat until melted. Once melted, add the onion and garlic and sauté for about 3 minutes, until soft and fragrant.
- Stir in the flour and mix until smooth, and no clumps remain.
- Pour in the chicken broth. Whisk continuously over medium heat for 5-7 minutes, until the mixture has thickened. You will know it has thickened when it starts to coat the sides of the soup pot.
- Add the broccoli florets and shredded carrots. Cook for an additional 2 minutes to soften the broccoli.
- Turn the heat down to low and stir in the cooked chicken breast pieces, milk, and heavy cream. Bring the soup to a gentle simmer without letting it come to a full boil.
- Once simmering, remove the soup from the heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper, take a taste, and adjust the seasonings as needed.
- Serve immediately with a piece of crusty bread or soup crackers, and enjoy!
Notes
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
- Keep the broccoli pieces on the larger side, but still small enough for one bite. This helps them stay tender and not mushy.
- For extra flavor, feel free to season the chicken breast before cooking it with salt, pepper, and garlic powder.
- Keep the soup at a gentle simmer to ensure the heavy cream stays smooth and does not separate. Separation can make the soup grainy.
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 603
- Sugar: 6.2 g
- Sodium: 530.1 mg
- Fat: 36.4 g
- Carbohydrates: 18.9 g
- Fiber: 3.1 g
- Protein: 50.9 g
- Cholesterol: 194.6 mg
Katie says