Cheesy Chicken Broccoli Soup

I made this soup once on a weeknight with three tired hands: one for stirring, one for complaining about carbs, and one for eating the spoon straight from the pot. It vanished so fast I almost suspected a small soup goblin living in my kitchen.

Why This Recipe Is Awesome

This soup hits the trifecta: cozy, cheesy, and practical. It’s not fussy—no roux worship required, no thermometers hidden in the pantry—and it tolerates shortcuts like rotisserie chicken or frozen broccoli without judgment. The cheddar gives it sharp, familiar comfort while a touch of cream and cream cheese (optional but very persuasive) make the texture velvety without turning it into hospital jello. In short: it tastes like effort, but most of the work can be delegated to the supermarket.

Ingredients You’ll Need

• 2 tablespoons butter or olive oil — butter if you want to be persuasive about flavor
• 1 medium onion, finely chopped — yellow or sweet, your call
• 2 cloves garlic, minced — or 1 tablespoon jarred if you live dangerously
• 3 cups cooked chicken, shredded or diced (rotisserie chicken is a cheat that works brilliantly)
• 3–4 cups broccoli florets (fresh or frozen) — frozen is fine and often more convenient
• 4 cups chicken stock — use low-sodium if you plan to salt later
• 1 cup whole milk or half-and-half — for richer soup use half-and-half
• 4 ounces cream cheese, cubed (optional) — melts into silk, do not skip if you like silky things
• 2 cups sharp cheddar, grated — grate it yourself for best melt and texture
• 2 tablespoons all-purpose flour — or 1 tablespoon cornstarch + 2 tablespoons cold water for gluten-free
• Salt and black pepper to taste
• Pinch of nutmeg or a dash of smoked paprika — either one adds a small personality boost
• Optional: lemon juice, fresh thyme, or a drizzle of hot sauce for finishing

Step-by-Step Instructions

1. Step 1

   Warm the butter or oil in a large pot over medium heat until it shimmers. Add the chopped onion and a pinch of salt, and sauté until the onion is translucent and slightly sweet, about 5–7 minutes.

2. Step 2

   Add the garlic and stir for about 30 seconds until fragrant. Sprinkle the flour over the onions and garlic, stir constantly for 1 minute to cook out the raw flour taste, then slowly pour in the chicken stock while whisking to prevent lumps.

3. Step 3

   Bring the pot to a gentle simmer, then add the broccoli florets. Simmer until the broccoli is tender-crisp, about 6–8 minutes for fresh and 4–6 minutes for frozen. You want it cooked but not mushy unless that’s your vibe.

4. Step 4

   Lower heat to medium-low and stir in the milk and cream cheese if using; stir until the cream cheese dissolves and the soup looks smooth. Keep the heat gentle from now on to avoid curdling the dairy.

5. Step 5

   Add the shredded chicken and about half of the grated cheddar. Stir until the cheese melts and incorporates; taste and season with salt, pepper, and a pinch of nutmeg or smoked paprika. If the soup is too thin, simmer a few minutes to reduce, or whisk a cornstarch slurry in.

6. Step 6

   Finish with a squeeze of lemon or a few sprigs of fresh thyme if you’re feeling fancy. Serve hot with extra shredded cheddar on top and crusty bread for sopping purposes.

Common Mistakes to Avoid

Adding cheese to boiling soup like it’s a dramatic gesture: cheese hates high heat. It can seize and become grainy, so always melt cheese over low heat. Using pre-shredded cheese for convenience? It’s coated to prevent clumping and won’t melt as smoothly — grate it fresh. Overcooking broccoli is a real mood killer; aim for tender-crisp so it keeps some texture. And under-salting: soup loses personality without enough salt, so taste as you go and adjust.

Alternatives & Substitutions

Short on time: use a store-bought rotisserie chicken and frozen broccoli. Want vegetarian? Swap vegetable stock and skip the chicken, then add extra mushrooms or white beans for heft. Dairy-free: use full-fat canned coconut milk for creaminess and nutritional yeast for cheesy notes, though it won’t be cheddar. Gluten-free: replace flour with a cornstarch slurry or use a gluten-free flour blend. Cheese swap: sharp gouda, gruyère, or a mix with Monterey Jack will give different but excellent directions—personally, sharp cheddar keeps the nostalgia dial turned up.

FAQ

Question 1?

Can I use frozen broccoli? Yes. Toss it in straight from the bag after the soup simmers. It’ll release extra water, so simmer a touch longer to concentrate flavors, and check texture often to avoid soggy florets.

Question 2?

How do I thicken the soup without more dairy? Make a cornstarch slurry: mix 1 tablespoon cornstarch with 2 tablespoons cold water and whisk it into simmering soup until it thickens. Alternatively, purée a portion of the soup with a stick blender for instant body with fewer ingredients.

Question 3?

Can I make this ahead? Absolutely. Soups often taste better the next day. Reheat gently over low heat and add a splash of milk or stock if it thickened too much. Add extra shredded cheese right before serving to refresh the flavor and melt-in texture.

Final Thoughts

Make this soup when you want something cozy that behaves like leftovers and yet feels like a warm hug. It’s tolerant of shortcuts, forgiving of timing errors, and excellent at feeding a crowd or just one very committed person. Go easy on yourself: use the shortcuts that save time, add a little cheese, and pretend you spent all afternoon simmering—chef’s honor.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.