Broccoli Cheddar Soup with Chicken

A spoon holds a thick, creamy spoonful of chicken broccoli cheddar soup with a broccoli floret, above a brown bowl of soup in the background.

5 from 2 votes

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!

Prep Time15

Cook Time45

Total Time1

Course: Main Course, Soup

Cuisine: American

Keyword: Broccoli, Cheese, Chicken, Fall, One Pot, Soup, Winter

Servings:

Author: Carolyn Stilwell

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)

US Customary - Metric

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