Ever come home shivering, shoes soggy, and just feel like you need something ridiculously cozy? Yup, me too—basically every November. Chicken Broccoli Cheddar Soup: Comfort in a Bowl is my magic solution. Honestly, sometimes the day’s just rough and you’re thinking, “If one more thing goes wrong…” Stop! It’s soup time. If you’re hungry for something that’ll make you feel genuinely better (like, warm down to your toes good), you should check out my favorite cheesy scalloped potatoes recipe too. But today? It’s all about the soup. 
BROCCOLI CHEDDAR SOUP
Now, here’s the no-nonsense rundown. Chicken broccoli cheddar soup is creamy, yes, but also kinda chunky in a satisfying, down-to-earth way. The cheddar cheese brings sharpness, while broccoli and chicken keep it fresh (and, you know, hearty). I started making it ages ago after falling for one at a local diner—never quite the same at home until you just go for it, no shortcuts. If you’ve got picky eaters, good news—mine love it, and that’s saying something. Plus, prep’s super easy. No fancy tools, just a decent pot and your favorite spoon.
The first time I made it, let’s just admit, things got a little lumpy. Cheese clumps? Check. Broccoli mush massacre? Also check. But that’s why I’m here, sharing what actually works and a few “learn from my mistake” moments so your batch won’t look like a sad science project.
“This is the only soup my entire family requests weekly, even the teenager who claims to ‘hate broccoli.’ It completely changed soup night for us!”
— Jen from Austin
My #1 Tip for the Best Broccoli Cheddar Soup
Listen up, because this is big. Grate your own cheddar cheese. Do not use that pre-shredded stuff (I mean, unless you’re in a desperate hurry). Pre-shredded cheese has some weird powder to keep it from sticking together and, honestly, it just doesn’t melt the same. It’s worth it to grab a block—your soup will be smooth and that cheese pull, wow. And make sure the heat’s low when adding cheese. Rushing this bit will end in weird grainy soup, and nobody likes that.
Personal confession: I ruined, like, three whole pots with “fast cheese” before figuring this out. A little extra elbow grease goes a long way. Don’t skimp here!
More Tips for Success
Don’t let broccoli sit too long in the pot, or it might turn to green mush. Chop it small, but don’t mince you want texture. If you’re using leftover chicken (rotisserie works), add it at the end so it doesn’t get tough.
Salt matters. Start light and taste as you go. Too salty? Toss in a splash of milk to balance things out. Oh, and if the soup gets too thick, a little broth or even plain water will fix it right up.
I tried swapping cream for half-and-half once just out of curiosity—pretty good, a bit lighter if that’s your thing. Or toss in an extra dash of pepper if you want a little kick. Experiment, and you might land on your own five-star version.
How to Make Broccoli Cheddar Soup
Here’s what you need for that perfect chicken broccoli cheddar soup goodness:
- 2 cups chopped cooked chicken (rotisserie or leftover grilled chicken is perfect)
- 3 cups broccoli florets (chopped small)
- 1 large carrot, shredded or chopped fine
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 cups chicken broth
- 2 cups milk (or half-and-half)
- 2 cups freshly grated sharp cheddar cheese
- 3 tbsp flour
- 3 tbsp butter
- Salt and pepper to taste
Instructions are, honestly, a breeze. Melt butter in a big pot. Toss in onion, carrot, and garlic, let them sweat for a couple minutes (don’t let it burn). Sprinkle with flour, stir till it looks pasty—it’ll smell toasty. Slowly pour in the broth, whisking like wild. Confession: I always make a mess here, every time.
Pop in the broccoli and simmer till it’s just-tender (about 6-8 minutes, not forever). Add chicken and milk. Lower the heat, dump in the cheese, and stir gently—don’t let it boil at this point or it’ll get weird. Taste, adjust salt and pepper, done. See, not rocket science.
If you want more air fryer chicken ideas, pop over to this super easy grilled chicken in air fryer for inspiration.
Storing and Reheating Leftovers
Soup leftovers are basically happiness in a container, right? Store your chicken broccoli cheddar soup in airtight glass containers if you can. It’s sturdy and reheats well. But, here’s the trick—add a little milk when reheating! It’ll keep things creamy and loosen up any thick parts.
Heat gently on the stovetop or use the microwave if you must (just watch, microwave can scorch cheese fast). Sometimes I use a splash of chicken broth for extra flavor, especially if it’s sat in the fridge for a couple days. And don’t freeze it. The texture gets funky, trust me on this.
If you want more cozy classics for leftovers, see what’s cooking in this cozy up delicious chicken broccoli cheddar soup.
Common Questions
Can I make this soup vegetarian?
Of course! Just skip the chicken and use veggie broth instead. Maybe add extra broccoli or even a handful of mushrooms for texture.
Why did my cheese clump?
Probably added it too fast or the soup was boiling. Turn down the heat and add cheese slowly, stirring all the time.
Can I use frozen broccoli?
You bet. Thaw and pat dry first though, or you’ll end up with watery soup.
What’s best for thickening the soup?
Flour does it for me, but cornstarch works too if you’re gluten-free. Just dissolve it in a little cold broth first.
Is this recipe kid-friendly?
Absolutely. My own picky eater not only eats it but requests it for dinner.
Everyone Deserves Soup Like This
Making chicken broccoli cheddar soup at home is almost like giving yourself a hug, honestly. All those sharp cheese flavors bouncing off the soft chicken and tender broccoli? Yep, this is simple but, wow, effective. And if you want to compare it against some outside favorites, check out what other soup lovers are saying, like this Panera’s Broccoli Cheddar Soup breakdown or pop into this group if you’re searching for vegetarian tweaks Does anyone know where I could find vegetarian broccoli cheddar ….
Basically, get creative, trust your taste buds, and invite someone over for soup night. You won’t regret it! 
Broccoli Cheddar Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A cozy and creamy chicken broccoli cheddar soup that combines sharp cheddar cheese with hearty vegetables for a comforting meal.
Ingredients
- 2 cups chopped cooked chicken (rotisserie or leftover grilled chicken)
- 3 cups broccoli florets (chopped small)
- 1 large carrot, shredded or chopped fine
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 cups chicken broth
- 2 cups milk (or half-and-half)
- 2 cups freshly grated sharp cheddar cheese
- 3 tbsp flour
- 3 tbsp butter
- Salt and pepper to taste
Instructions
- Melt butter in a large pot.
- Add onion, carrot, and garlic; let sweat for a couple of minutes.
- Sprinkle with flour and stir until pasty.
- Slowly pour in the chicken broth, whisking continuously.
- Add broccoli and simmer until just tender (6-8 minutes).
- Add chicken and milk.
- Lower heat, then add cheese while stirring gently (do not boil).
- Taste and adjust salt and pepper, then serve.
Notes
For best results, grate your own cheddar cheese rather than using pre-shredded varieties to avoid clumping. Add a splash of milk when reheating the leftovers to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg