Chicken Broccoli Cheddar Soup is basically my go-to comfort fix when the weather tanks or I want something that feels kind of like a warm hug in a bowl. Know that moment when you’re sick of boring chicken dinners or those sad takeout salads? Yep, I’ve had more than my share. That’s why soups like this swoop in and save dinnertime. Plus, you get your cheesy fix, broccoli goodness, and chicken all in one spot. Honestly, if you’re into that classic soup at certain “big-chain bread cafe” joints, you’ll love this version even more. If you want to try out a slightly different take, here’s a really nice broccoli cheddar soup recipe for inspiration.
Overview of Ingredients
Let’s keep it real—I don’t believe in making things harder than they need to be. That means simple groceries, okay? To make this chicken broccoli cheddar soup, you’ll just need chicken (duh), fresh or frozen broccoli, sharp cheddar cheese, onion, garlic, and a bit of cream or milk. Oh, and don’t forget a few basics, like butter, chicken broth, salt, and pepper.
If you want some extra body, toss in a diced potato or two. Makes it richer but still foolproof—nobody at my table ever complained. Sometimes I’ll sneak in a carrot or celery stick from the depths of my produce drawer. Those veggies have saved many last-minute soups in my house, for real. Whatever you do, use sharp cheddar. Don’t cheap out. The flavor’s just so much better, trust me on that.
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How to make Chicken Broccoli Soup
Ok, so let’s walk through it. First off, chop your chicken into bite-size pieces so nobody has to go wrestling with their soup spoon later. Get a big pot and melt a good knob of butter. Toss in your onions, give ‘em a little softening time, then let the garlic join the party.
Next, add the chicken and cook just until it’s not pink anymore. Drop in the broccoli next—frozen is fine (I honestly use it all the time). Pour in your chicken broth, sprinkle a little salt and pepper, and let it all simmer until that broccoli is fork-tender. Don’t boil into mush, though—nobody likes green sludge.
Here’s where the magic happens. Lower the heat and stir in your milk or cream. Then… handful by handful, add the shredded cheddar, stirring after each scoop. It melts smoother this way. Don’t rush it or you’ll get chunky cheese lumps. Let everything get friendly in the pot for a few minutes. Taste and adjust seasoning if it needs a little nudge.
This soup is the best thing I’ve made all winter. So cozy and my kids even asked for seconds! The leftovers taste even better the next day.
How to make vegetarian Broccoli Cheddar Soup
Easy fix—ditch the chicken! Start by sautéing the onions in butter, just like before, then bump up your veggies. I usually go heavy with broccoli and carrots. You could even try cauliflower if you’re feeling wild.
Use veggie broth instead of chicken broth. The rest’s basically the same: add your cream or milk, stir in that glorious cheddar little by little, and let everything blend together. Sometimes I’ll splash in extra milk to thin it out if it gets too thick. You’d be surprised at how filling and hearty it is—even die-hard meat eaters in my circle don’t miss the chicken.
This soup and my moods have something in common: both brighten up with more cheese.
How to store Chicken Broccoli Soup
So you made a big ol’ pot and now you have leftovers. Score. The best thing about chicken broccoli cheddar soup? It actually tastes better the next day (seriously). Let it cool a bit, then spoon it into airtight storage containers.
Stick them in the fridge and you’re all set for lunches or lazy dinners for up to four days. If you want to freeze it, you totally can, but heads-up: dairy soups can get a little weird. I’d say, freeze before adding the cheese, and stir in the cheddar when you reheat it—just to keep things creamy instead of grainy.
Reheating leftover cheesy Chicken Broccoli Soup
Alright, so reheating. My unpopular opinion: microwaves are fine but nothing beats the stovetop for soup. Just pour your leftover chicken broccoli cheddar soup into a pot and heat it slowly over medium-low. Stir now and then so it doesn’t stick and burn (trust me, burnt cheese boils up a stink).
If it looks thicker than you remember, add a splash of milk or chicken broth to loosen everything up. For the microwave crowd—short bursts, plenty of stirring between each. Either way, don’t rush it. Good things take time, even leftovers.
- Toss a handful of croutons on top for crunch.
- Serve with a hunk of crusty bread (my personal non-negotiable).
- Sprinkle extra cheese over your bowl if you dare.
- Pair with air fryer rotisserie-style chicken for extra protein.
Common Questions
Can I use rotisserie chicken in this soup?
Totally. Shred it up and stir it in with the broccoli to warm through. Cuts down the prep, big time.
Will pre-shredded cheese work?
You can use it, but I gotta say, block cheese melts way smoother.
Can I make this soup gluten-free?
Sure thing. Just skip any flour thickeners or use a GF flour blend if you want it thicker.
Does this soup freeze well?
It freezes okay, but sometimes dairy can separate. Try leaving the cheese out until reheating if you want the creamiest result.
Soup Night Just Got Way Cozier
So, wrapping up—this chicken broccoli cheddar soup hit all the cozy, cheesy, veggie-packed buttons for me, every single time. Even picky eaters nod along with bowls scraped clean. I mean, why settle for blah soup when you can make this right at home? Go on, try it out and make it your new cold-weather staple. And hey, if you need a couple more spins on this classic, check out ideas from Hungry Happens or even the fun twist at Joyous Apron. The only thing better than soup? Sharing it.
Chicken Broccoli Cheddar Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A cozy and creamy chicken broccoli cheddar soup packed with flavor and comfort. Perfect for cold weather cravings.
Ingredients
- 1 lb chicken, chopped
- 2 cups broccoli (fresh or frozen)
- 1 cup sharp cheddar cheese, shredded
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup cream or milk
- 2 tablespoons butter
- 4 cups chicken broth
- Salt, to taste
- Pepper, to taste
- 1–2 potatoes, diced (optional)
- Carrots or celery sticks (optional)
Instructions
- Chop chicken into bite-size pieces.
- Melt butter in a large pot, then add onion and soften.
- Add garlic and sauté until fragrant.
- Add chicken and cook until no longer pink.
- Add broccoli and chicken broth, seasoning with salt and pepper, and let simmer until broccoli is fork-tender.
- Lower heat and stir in milk or cream.
- Add shredded cheddar gradually, stirring after each addition until melted.
- Taste and adjust seasoning as needed.
Notes
Leftovers taste even better the next day. For freezing, omit cheese before freezing and add when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg