Thick Chicken Broccoli Cheddar Soup Recipe
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.
- 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.
Notes
- Use freshly grated cheddar cheese for better melting and flavor.
- Be sure to cook the flour with vegetables first to avoid a raw flour taste.
- Adjust thickness by adding more or less chicken stock or dairy.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Reheat gently over low heat to prevent cheese from separating.
Keywords: Chicken broccoli cheddar soup, creamy chicken soup, cheesy broccoli soup, comforting soup, stovetop chicken soup
