This hearty broccoli cheddar soup with chicken transforms simple ingredients into a restaurant-quality meal that feeds four people perfectly. Rich, creamy, and packed with tender chicken and fresh broccoli, this broccoli cheddar soup with chicken recipe delivers comfort food satisfaction in just 45 minutes.
Recipe Info Bar
SERVES: 4 | PREP: 20 MIN | COOK: 25 MIN | TOTAL: 45 MIN
Ingredients
Protein & Vegetables
| Ingredient | Amount |
|---|---|
| Boneless chicken breast | 1 lb, diced |
| Fresh broccoli florets | 4 cups |
| Yellow onion | 1 medium, diced |
| Carrots | 2 medium, diced |
| Celery stalks | 2, diced |
| Garlic cloves | 3, minced |
Base & Seasonings
| Ingredient | Amount |
|---|---|
| Chicken broth | 4 cups |
| Heavy cream | 1 cup |
| Butter | 4 tablespoons |
| All-purpose flour | 1/4 cup |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Paprika | 1/2 teaspoon |
Cheese & Finishing
| Ingredient | Amount |
|---|---|
| Sharp cheddar cheese | 2 cups, shredded |
| Cream cheese | 4 oz, softened |
| Fresh chives | 2 tablespoons, chopped |
Step-by-Step Instructions
Phase 1: Prep Work (5 minutes)
1. Season and dice the chicken into bite-sized pieces. Pat dry with paper towels and season with salt and pepper. This ensures even cooking and prevents steaming.
2. Prepare all vegetables by washing and chopping them uniformly. Keep broccoli florets roughly the same size for consistent cooking.
Phase 2: Building the Base (10 minutes)
3. Heat 2 tablespoons butter in a large, heavy-bottomed pot over medium-high heat. The butter should sizzle but not brown.
4. Cook the chicken pieces for 5-6 minutes until golden brown on all sides. They don’t need to be fully cooked through yet. Remove and set aside.
5. Add remaining butter to the same pot. The chicken drippings will add incredible flavor to your soup base.
6. Sauté the onions, carrots, and celery for 4-5 minutes until softened. This creates the flavor foundation called mirepoix.
7. Add minced garlic and cook for 30 seconds until fragrant. Don’t let it burn or it’ll taste bitter.
Phase 3: Creating the Roux (5 minutes)
8. Sprinkle flour over the vegetables and stir constantly for 2 minutes. This creates a roux that will thicken your soup naturally.
9. Gradually whisk in chicken broth one cup at a time. This prevents lumps from forming in your soup base.
10. Add paprika and remaining seasonings. Bring the mixture to a gentle boil, then reduce heat to medium-low.
Phase 4: Final Assembly (15 minutes)
11. Return chicken to the pot along with broccoli florets. Simmer for 8-10 minutes until broccoli is tender-crisp and chicken is cooked through (165°F internal temperature).
12. Reduce heat to low and slowly stir in heavy cream. Never boil after adding cream or it might curdle.
13. Add cream cheese in small pieces, stirring until completely melted and smooth. This creates extra richness and body.
14. Gradually add shredded cheddar one handful at a time, stirring until melted before adding more. This prevents the cheese from clumping.
15. Taste and adjust seasoning with salt and pepper as needed. The cheese adds saltiness, so taste first.
16. Garnish with fresh chives and serve immediately while hot and creamy.
Chef’s Notes
Cheese Selection: Sharp cheddar provides the best flavor for this broccoli cheddar soup with chicken recipe. Avoid pre-shredded cheese when possible – freshly grated melts smoother.
Consistency Control: For thicker soup, simmer uncovered for 5 additional minutes. For thinner consistency, add warm broth gradually until desired thickness.
Make-Ahead Tip: Prepare through step 10, then refrigerate. Add cream, cheese, and final seasonings when reheating to prevent separation.
Chicken Alternative: Rotisserie chicken works perfectly – add it during the last 5 minutes just to heat through.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 485 |
| Protein | 32g |
| Carbohydrates | 18g |
| Fat | 32g |
| Fiber | 4g |
| Sodium | 890mg |
Creative Variations
Loaded Baked Potato Style: Add diced cooked bacon and serve over baked potato halves for an ultimate comfort meal.
Cauliflower Boost: Replace half the broccoli with cauliflower florets for added creaminess and lower carbs.
Spicy Kick: Add 1/2 teaspoon cayenne pepper and diced jalapeños for heat lovers.
Healthy Swap: Use Greek yogurt instead of cream cheese and reduce heavy cream by half for a lighter version. Try this technique in our easy butternut squash tomato soup for comparison.
Storage & Reheating
Refrigerator Storage: Keep leftover soup in airtight containers for up to 4 days. The flavors actually improve overnight.
Freezing Tips: This soup freezes for up to 3 months, but the texture may change slightly. Freeze before adding cream and cheese for best results.
Reheating Method: Warm gently over low heat, stirring frequently. Add a splash of broth if it’s too thick. Never microwave on high power.
Food Safety: Always reheat to 165°F internal temperature before serving.
Troubleshooting Guide
Problem: Soup is too thin Add a slurry of 2 tablespoons flour mixed with 1/4 cup cold broth. Simmer for 5 minutes to thicken.
Problem: Cheese is clumpy Remove from heat immediately and whisk vigorously. Next time, add cheese more gradually over lower heat.
Problem: Cream curdled Lower the heat and whisk in 2 tablespoons cold cream to stabilize. Avoid boiling after adding dairy.
Problem: Vegetables are mushy Cook broccoli separately and add during the last 3 minutes to maintain texture and color.
Problem: Lacks flavor depth Add 1 tablespoon tomato paste with the flour, or try a dash of Worcestershire sauce. Our rosa marina soup recipe uses similar flavor-building techniques.
Equipment Essentials
- Heavy-bottomed pot or Dutch oven (4-6 quart capacity)
- Sharp chef’s knife for efficient chopping
- Cutting board (preferably separate for chicken)
- Whisk for smooth sauce incorporation
- Wooden spoon for stirring without scratching
- Measuring cups and spoons
- Cheese grater if using block cheese
Shopping List by Store Section
Meat Department
- 1 lb boneless chicken breast
Produce Section
- 1 large head fresh broccoli
- 1 medium yellow onion
- 2 medium carrots
- 2 celery stalks
- 1 head garlic
- Fresh chives
Dairy Section
- 4 oz cream cheese
- 1 cup heavy cream
- 4 tablespoons butter
- 8 oz sharp cheddar cheese
Pantry/Dry Goods
- 32 oz chicken broth
- All-purpose flour
- Salt, pepper, paprika
Success Secrets
1. Temperature Control: Keep heat at medium-low once dairy is added. High heat causes separation and ruins the creamy texture.
2. Cheese Quality: Invest in good sharp cheddar and grate it yourself. Pre-shredded cheese contains anti-caking agents that affect melting.
3. Timing Matters: Add broccoli when there’s exactly 10 minutes of cooking time left. This keeps it bright green and slightly crisp.
4. Layered Seasoning: Season the chicken first, then the vegetables, and taste again before serving. Build flavor at each step.
5. Consistency Check: The soup should coat the back of a spoon but still pour easily. Adjust with warm broth or cream as needed.
This broccoli cheddar soup with chicken recipe creates a restaurant-quality meal that’s perfect for busy weeknights or cozy weekend dinners. The combination of tender chicken, fresh vegetables, and creamy cheese sauce makes it a family favorite that serves four people generously.
