Who doesn’t love a piping bowl of broccoli cheddar soup on a cold day? I already have a recipe for Better Than Panera Broccoli Cheddar Soup, but this version has all of the comforting elements you would expect PLUS chicken! The chicken adds another layer of savoriness and nourishment. With the addition of chicken, you can really turn this into a complete meal – although I still recommend pairing with some crusty bread!
Don’t want to add chicken? Simply omit the chicken for this recipe or check out my original Better Than Panera Broccoli Cheddar Soup recipe!
Broccoli Cheddar Soup with Chicken Ingredients
Chicken
- 1 tbsp Olive Oil
- 1 lb Chicken Breast
- Salt and Pepper to taste
Other Soup Ingredients
- 4 tbsp Butter divided
- 1/2 Yellow Onion chopped
- 3 cloves Garlic minced
- 1/3 cup All Purpose Flour all purpose
- 2.5 cups Chicken Broth
- 1 cup Half and Half or use all milk for a lighter soup
- 1 cup Whole Milk or use all half and half for a richer soup
- 1/4 cup Celery finely chopped
- 1/2 cup Carrots julienned or buy matchstick carrots
- 12 oz Broccoli can use fresh or frozen florets
- 1.5 cups Sharp Cheddar Cheese freshly grated
- 1 cup Pepper Jack Cheese freshly grated; or use all sharp cheddar cheese
Seasoning Blend
- 1/4 tsp Cayenne more or less based on spice preference
- 1/4 tsp Smoked Paprika
- 1/4 tsp Dry Mustard
- 1/4 tsp Nutmeg
- Salt and Pepper to taste
Recipe Instructions
Chicken
- Heat olive oil in Dutch Oven or large pot over medium-high heat. Season chicken breasts with salt and pepper. Cook the chicken for about 8 minutes a side. Set aside to a plate to cool and then shred or cut into chunks.
Soup
- Meanwhile, in the same pan, melt butter over medium heat. Add onions and garlic and cook for about 3-4 minutes until soft and translucent.
- Add the remaining 3 tbsp of butter. Once the the butter has melted, sprinkle in flour. Mix together and continue mixing frequently for 2 minutes until combined and slightly golden in color.
- Pour in chicken broth, half and half, and milk. Cook for 2 minutes, stirring occasionally to get rid of any clumps.
- Add celery, carrots, broccoli, and all spice blend ingredients. Stir to combine. Cook and cook over low heat for about 20 minutes until vegetables are fork tender.
- Use an immersion blender to blend the soup right in the pot into a smoother consistency. You could also transfer to a regular blender and add the soup back to the pot.
- Stir in shredded cheese until melted and well combined. Add the shredded cooked chicken and stir to combine.
Did you try this Broccoli Cheddar Soup with Chicken recipe? Leave a Review!
You will warm up quickly with this Broccoli Cheddar Soup with Chicken! Whip up a big batch in about an hour and quickly feed a big group of family/friends. I highly recommend pairing with some crusty bread to soak up all that creamy flavorful soup!
If you try this recipe, feel free to rate/leave a review. You can also tag me on Instagram or TikTok!
Broccoli Cheddar Soup with Chicken
All of the flavors you know and love from a creamy and cheesy broccoli cheddar soup, but with the addition of savory pulled chicken to create a more complete meal!
Equipment
- Immersion Blender or regular blender
Ingredients
Chicken
- 1 tbsp Olive Oil
- 1 lb Chicken Breast
- Salt and Pepper to taste
Other Soup Ingredients
- 4 tbsp Butter divided
- 1/2 Yellow Onion chopped
- 3 cloves Garlic minced
- 1/3 cup All Purpose Flour all purpose
- 2.5 cups Chicken Broth
- 1 cup Half and Half or use all milk for a lighter soup
- 1 cup Whole Milk or use all half and half for a richer soup
- 1/4 cup Celery finely chopped
- 1/2 cup Carrots julienned or buy matchstick carrots
- 12 oz Broccoli can use fresh or frozen florets
- 1.5 cups Sharp Cheddar Cheese freshly grated
- 1 cup Pepper Jack Cheese freshly grated; or use all sharp cheddar cheese
Seasoning Blend
- 1/4 tsp Cayenne more or less based on spice preference
- 1/4 tsp Smoked Paprika
- 1/4 tsp Dry Mustard
- 1/4 tsp Nutmeg
- Salt and Pepper to taste
Instructions
Chicken
- Heat olive oil in Dutch Oven or large pot over medium-high heat. Season chicken breasts with salt and pepper. Cook the chicken for about 8 minutes a side. Set aside to a plate to cool and then shred or cut into chunks.
Soup
- Meanwhile, in the same pan, melt butter over medium heat. Add onions and garlic and cook for about 3-4 minutes until soft and translucent.
- Add the remaining 3 tbsp of butter. Once the the butter has melted, sprinkle in flour. Mix together and continue mixing frequently for 2 minutes until combined and slightly golden in color.
- Pour in chicken broth, half and half, and milk. Cook for 2 minutes, stirring occasionally to get rid of any clumps.
- Add celery, carrots, broccoli, and all spice blend ingredients. Stir to combine. Cook and cook over low heat for about 20 minutes until vegetables are fork tender.
- Use an immersion blender to blend the soup right in the pot into a smoother consistency. You could also transfer to a regular blender and add the soup back to the pot.
- Stir in shredded cheese until melted and well combined. Add the shredded cooked chicken and stir to combine.
Tried this recipe?Let me know how it was!
January 31, 2024 at 12:22 amWe 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
January 31, 2024 at 3:18 amI’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!!