Name: Thick Chicken Broccoli Cheddar Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 tsp salt; 4 oz American cheese, cubed; 2 medium carrots, cut into thin matchsticks; 4 cups broccoli florets, cut into 1/2-inch pieces (about 1 lb); 2 tbsp unsalted butter; 3 tbsp all-purpose flour; 2 cups half-and-half (or 1 cup whole milk plus 1 cup heavy cream); 2 cups cooked chicken breast, shredded or diced (about 1 lb); 1 tbsp olive oil; 8 oz extra-sharp cheddar cheese, freshly grated (about 2 cups); 1 large yellow onion, finely chopped; 3 cups low-sodium chicken stock; 1 tsp black pepper; Extra shredded cheddar cheese; Freshly cracked black pepper (optional)

Introduction

This Thick Chicken Broccoli Cheddar Soup is a comforting and hearty dish perfect for chilly days. Creamy, cheesy, and packed with tender chicken and fresh broccoli, it’s a satisfying meal that’s easy to prepare. Ideal for a cozy lunch or dinner!

The image shows a close-up of a bowl of creamy broccoli cheese soup. The soup is thick and pale yellow, with visible small pieces of broccoli and orange carrot bits spread evenly throughout. On top, a small pile of shredded cheddar cheese adds a bright orange layer. Black pepper is sprinkled lightly over the surface, adding contrast to the smooth, creamy texture of the soup. The soup is served in a white bowl set on a white marbled surface, with part of another bowl of soup slightly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 tsp salt
4 oz American cheese, cubed
2 medium carrots, cut into thin matchsticks
4 cups broccoli florets, cut into 1/2-inch pieces
2 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups half-and-half
2 cups cooked chicken breast, shredded or diced
1 tbsp olive oil
8 oz extra-sharp cheddar cheese, freshly grated
1 large yellow onion, finely chopped
3 cups low-sodium chicken stock
1 tsp black pepper
Extra shredded cheddar cheese, for garnish

Instructions

Step 1: Prepare the ingredients. Finely chop the onion, cut the carrots into matchsticks, chop the broccoli into 1/2-inch florets, shred or dice the cooked chicken breast, and grate the cheddar cheese. Having everything ready speeds up the cooking process.
Step 2: In a large soup pot or Dutch oven, melt the butter with olive oil over medium-high heat. Add the chopped onion and carrots, then season with salt and black pepper. Sauté for about 5 minutes until the onions soften and become fragrant. Sprinkle flour over the vegetables and stir well to coat. Cook and stir until the flour forms a light fond on the pot’s bottom, deepening the soup’s flavor.
Step 3: Slowly pour in the chicken stock, stirring and scraping the bottom to lift any browned bits. Add the broccoli and bring the mixture to a gentle simmer. Reduce heat to medium-low, cover, and cook for 10 minutes until the broccoli is tender.
Step 4: Stir in the half-and-half, grated cheddar cheese, and cubed American cheese. Cook over low heat, stirring frequently until all cheese melts and the soup is creamy. Add the cooked chicken, cover, and simmer for 5 to 10 minutes until heated through. Taste and adjust seasoning with salt and additional black pepper if desired.
Step 5: Ladle the soup into bowls and garnish with extra shredded cheddar cheese and freshly cracked black pepper. Serve hot with crusty bread for dipping and enjoy the rich, comforting flavors.

Tips & Variations

For a lighter version, substitute half-and-half with whole milk, but keep the cream for richness.
Use cooked rotisserie chicken for convenience and extra flavor.
Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
Steam the broccoli separately if you prefer it firmer before adding to the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, to prevent the cheese from separating. If the soup thickens too much when reheated, add a splash of milk or chicken stock to loosen it.

How to Serve

The image shows two white bowls filled with creamy broccoli cheese soup. The soup has a smooth, light yellow base with visible small broccoli florets and a sprinkle of black pepper scattered over the surface. The top layer in the front bowl has a small pile of bright orange shredded cheddar cheese in the center. The bowls sit on a soft grey cloth with two silver spoons nearby, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this soup?

Yes, you can freeze the soup for up to 2 months. Cool it completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat slowly on the stove, stirring to maintain a smooth texture.

What can I use instead of American cheese?

If American cheese isn’t available, you can substitute with processed cheese slices or additional sharp cheddar for creaminess, though the texture and flavor might be slightly different.

Thick Chicken Broccoli Cheddar Soup Recipe

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★★★★★

4.6 from 70 reviews

A rich and creamy Thick Chicken Broccoli Cheddar Soup made with tender chicken breast, fresh broccoli florets, and a blend of sharp cheddar and American cheeses. This comforting soup combines sautéed vegetables, a velvety roux, and hearty chicken for a delicious meal perfect for cozy lunches or dinners.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

For the Soup:

1/2 tsp salt
4 oz American cheese, cubed
2 medium carrots, cut into thin matchsticks
4 cups broccoli florets, cut into 1/2-inch pieces (about 1 lb)
2 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups half-and-half (or 1 cup whole milk plus 1 cup heavy cream)
2 cups cooked chicken breast, shredded or diced (about 1 lb)
1 tbsp olive oil
8 oz extra-sharp cheddar cheese, freshly grated (about 2 cups)
1 large yellow onion, finely chopped
3 cups low-sodium chicken stock
1 tsp black pepper

For Garnish:

Extra shredded cheddar cheese
Freshly cracked black pepper (optional)

Instructions

Prepare the Ingredients: Finely chop the onion, slice the carrots into thin matchsticks, cut broccoli into 1/2-inch florets, shred or dice the cooked chicken breast, and grate the cheddar cheese. Having everything prepped and ready helps the soup come together quickly.
Sauté the Vegetables: In a large soup pot or Dutch oven, melt unsalted butter with olive oil over medium-high heat. Add finely chopped onions and carrot matchsticks, then season with salt and black pepper. Sauté for about 5 minutes until onions are softened and fragrant. Sprinkle flour over the vegetables and stir well to coat, cooking until a light fond forms on the pot bottom to develop flavor.
Simmer the Broccoli: Slowly pour in the low-sodium chicken stock while stirring and scraping the pot bottom to release browned bits. Add the broccoli florets 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 mixture), grated cheddar cheese, and cubed American cheese. Cook over low heat stirring continuously until all cheeses melt into a creamy broth. Add shredded or diced chicken, cover, and simmer for 5 to 10 minutes until chicken is heated through. Adjust salt and pepper to taste, adding extra black pepper if desired for depth.
Garnish and Serve: Ladle hot soup into bowls and top with extra shredded cheddar cheese and a sprinkle of freshly cracked black pepper. Serve immediately, ideally with crusty bread for dipping to enjoy the creamy, comforting flavors.