Broccoli Cheddar Soup with Chicken
Updated Oct 29, 2026
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This Broccoli Cheddar Soup with Chicken has everything I love about classic broccoli cheddar soup, plus juicy chicken to make it a more filling meal! It’s thick, creamy, and loaded with tender broccoli and sharp cheddar cheese.
Looking for more soup recipes? Try my Creamy Lasagna Soup, Italian Wedding Soup, or Tortellini alla Vodka Soup.
🐝 Quick Look: Broccoli Cheddar Soup with Chicken
- What it is: A thick, creamy broccoli cheddar soup with tender chicken, sharp cheddar cheese, and fresh broccoli.
- Time: 15 minutes prep, 45 minutes cook, 1 hour total.
- Servings: 6
- Main ingredients: Chicken breasts, broccoli, sharp cheddar cheese, half and half, chicken broth, onion, carrot, and celery.
Why You’ll Love This Recipe
- A twist on a classic: All the creamy, cheesy goodness of broccoli cheddar soup, but with juicy chicken to make it a more filling meal! If you love broccoli cheddar soup, you have to try my Better Than Panera Broccoli Cheddar Soup and Sheet Pan Broccoli Cheddar Gnocchi too.
- So much flavor: The chicken, sharp cheddar, and garlic add tons of flavor, and blooming the spices before adding the liquid makes it even better!
- Great for leftovers: This soup tastes just as good the next day! Make a big batch and enjoy it for several days. If you love meal prepping soup, try my Classic Beef Chili or Mini Meatball Soup with Pasta and White Beans.
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Chicken Breasts: Boneless, skinless chicken breasts are seared until golden brown before being chopped and added to the soup.
- Broccoli: Fresh broccoli florets are simmered until tender, then partially blended into the soup for a thicker, creamier texture.
- Sharp Cheddar Cheese: I love using sharp cheddar for its bold, cheesy flavor. It melts into the soup to make it extra creamy.
- Spices: A combination of paprika, dry mustard, cayenne pepper, and nutmeg adds depth and flavor to the soup.
Tips and Substitutions
- Chicken options: Boneless, skinless chicken thighs work great in place of chicken breasts. You can also use leftover rotisserie chicken to save time or omit the chicken entirely and swap the chicken broth for vegetable broth to make the soup vegetarian.
- Switch up the cheese: Sharp cheddar gives this soup great flavor, but you can use mild cheddar, white cheddar, or a combination of cheeses. Gruyère or pepper jack would also be delicious!
- Adjust the spice level: The cayenne adds a little heat without making the soup too spicy. Reduce or omit it for a milder soup, or add a little extra if you like more heat.
- Blend to your liking: I like partially blending the soup to make it thicker and creamier while leaving some broccoli pieces intact. You can blend it completely smooth or skip blending altogether for a chunkier soup.
- Make it lighter or richer: Substitute whole milk for the half and half for a lighter soup, or use a combination of 1 cup heavy cream and 1 cup whole milk for a similar richness.
- Use frozen broccoli: Frozen broccoli works too! Add it directly to the soup without thawing and simmer until tender. It may need a few extra minutes.
How to Make Broccoli Cheddar Soup with Chicken
See the recipe card below for full instructions and exact amounts.
- Season the chicken breasts and sear in olive oil until golden brown and cooked through. Set aside to rest before chopping.
- Melt the butter in the same pot and sauté the onion, carrot, and celery until softened. Add the garlic and cook until fragrant.
- Stir in the salt, pepper, paprika, dry mustard, nutmeg, and cayenne pepper. Cook briefly to bring out the flavors.
- Sprinkle the flour over the vegetables and stir until fully incorporated to create a roux.
- Gradually stir in the chicken broth, followed by the half and half and broccoli. Simmer until the broccoli is tender.
- Use an immersion blender to partially blend the soup, leaving some broccoli pieces intact for texture.
- Turn off the heat and gradually stir in the shredded cheddar until melted. Add the chopped chicken and stir to combine.
- Stir until the chicken is warmed through and the soup is creamy. Taste and adjust the seasonings before serving.
Recipe FAQs
Why is my broccoli cheddar soup grainy?
This usually happens when the cheese gets too hot or doesn’t melt smoothly. Make sure to turn off the heat before adding the cheddar and stir it in gradually. Avoid bringing the soup to a boil after adding the cheese.
Why isn’t my broccoli cheddar soup thick enough?
The flour-based roux helps thicken the soup, while partially blending the broccoli adds even more body. If the soup seems too thin, try blending a little more of the broccoli. Keep in mind that the soup will also thicken as it cools.
What should I serve with broccoli cheddar soup?
I love serving this soup with some crusty bread for dipping! You can also top it with oyster crackers, croutons, extra shredded cheddar, or freshly cracked black pepper.
More Comforting Soups to Try Next
Broccoli Cheddar Soup with Chicken
This Broccoli Cheddar Soup with Chicken is thick, creamy, and loaded with tender broccoli, sharp cheddar cheese, and juicy chicken. It's a delicious twist on classic broccoli cheddar soup that makes a filling meal!
Equipment
- Immersion Blender or regular blender
Ingredients
- 1 pound Boneless Skinless Chicken Breasts
- 1 teaspoon Kosher Salt, divided, plus more to taste
- ½ teaspoon Black Pepper, divided, plus more to taste
- 1 tablespoon Extra Virgin Olive Oil
- 4 tablespoons Unsalted Butter
- 1 medium Yellow Onion, finely diced
- 1 large Carrot, finely diced
- 1 stalk Celery, finely diced
- 3 cloves Garlic, minced
- ½ teaspoon Paprika
- ½ teaspoon Dry Mustard
- ¼ teaspoon Cayenne
- ⅛ teaspoon Nutmeg
- ¼ cup All Purpose Flour
- 3 cups Reduced Sodium Chicken Broth
- 2 cups Half and Half
- 12 ounces Broccoli Florets, cut into bite-sized pieces
- 8 ounces Sharp Cheddar Cheese, freshly shredded (about 2 cups)
Instructions
- Sear the chicken: Season both sides of the chicken breasts with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Cook the chicken for about 5–7 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes before cutting into bite-sized pieces.
- Sauté the vegetables: Reduce the heat to medium and melt the butter in the same pot. Add the onion, carrot, and celery. Cook for 5–7 minutes, stirring occasionally, until softened. Add the garlic and cook for another 30–60 seconds, until fragrant.
- Add the seasonings: Stir in the remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper, along with the paprika, dry mustard, nutmeg, and cayenne. Cook for 30 seconds, stirring constantly.
- Make the roux: Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes, until fully incorporated.
- Add the liquids and broccoli: Gradually stir in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the half and half and broccoli. Bring to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for 12–15 minutes, stirring occasionally, until the broccoli is tender. Avoid boiling.
- Blend the soup: Use an immersion blender to partially blend the soup, leaving some broccoli pieces intact for texture. Alternatively, carefully blend a portion of the soup in a regular blender, then return it to the pot.
- Add the cheese and chicken: Turn off the heat. Add the cheddar a handful at a time, stirring until melted before adding more. Stir in the cooked chicken and let warm through. Taste and adjust the salt and pepper as needed.
- Serve: Ladle into bowls and garnish with additional shredded cheddar and freshly cracked black pepper, if desired.
Notes
- Chicken: Cooking time will vary depending on the thickness of the chicken breasts. Use a meat thermometer to ensure they reach 165°F.
- Broth: Use reduced-sodium chicken broth to control the saltiness. Taste the soup after adding the cheddar before adjusting the seasoning.
- Half and Half: Substitute whole milk for a lighter soup or use 1 cup heavy cream and 1 cup whole milk for a similar richness.
- Broccoli: Cut the florets into small, evenly sized pieces for even cooking. Frozen broccoli also works without thawing, but may need a few extra minutes to become tender.
- Cheddar: Freshly shred the cheese from a block for the smoothest texture. Add it gradually with the heat off to prevent the soup from becoming grainy.
- Consistency: The soup thickens as it cools. Add a splash of chicken broth if you prefer a thinner consistency.
- Storage and Reheating: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently over low heat, stirring occasionally, without boiling. Freezing is not recommended because the texture may become grainy.
Nutrition
Calories: 508kcal, Carbohydrates: 17g, Protein: 33g, Fat: 35g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 134mg, Sodium: 842mg, Potassium: 801mg, Fiber: 3g, Sugar: 6g, Vitamin A: 3426IU, Vitamin C: 55mg, Calcium: 407mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
I love broccoli cheddar soup and this version is even better because of the chicken! It truly becomes a main course.
We fixed this soup for dinner tonight. The Cheddar Broccoli Chicken soup It was awesome! Very flavorful tasty. Can’t wait to eat some leftovers for lunch tomorrow. My husband and I are stuffed. Hard to quit eating. Try it you won’t regret it
I’m so glad you both enjoyed the soup, Pam! I enjoyed the leftovers for several lunches and it was just as delicious the next day. Thanks for leaving such a nice review!!