This Chicken and Broccoli Cheddar Soup is rich, creamy and full of vegetables and protein. It makes a satisfying meal on its own and comes together in one pot in under an hour. The cheddar melts into a silky broth while tender broccoli and shredded rotisserie chicken add texture and substance.
I enjoy hearty soups year-round, and this chicken-broccoli-cheddar version is one of my favorites when I want something comforting but still balanced. Serve it with crackers or crusty bread for a simple weeknight dinner.
Why you’ll love this soup
- One-pot convenience: Everything cooks in a single Dutch oven or large pot for easy cleanup.
- Fast: Using a rotisserie chicken cuts prep time — about 20 minutes to prep and roughly 35 minutes to cook.
- Simple techniques: No complicated steps — a basic roux, simmer, then finish with cheese.
- Comforting flavor: Sharp cheddar and cream make the broth indulgent while the broccoli and chicken add substance.
- Nutritious: This soup delivers vegetables and protein in a single bowl.
Ingredients
Notes on key ingredients:
- Broccoli: Use only the florets, finely chopped so they cook quickly and give a pleasant texture in the soup.
- Cheddar: For best melting and flavor, grate a block of sharp or extra-sharp cheddar yourself rather than using pre-shredded cheese.
- Rotisserie chicken: Pre-cooked pulled chicken speeds the process; remove the skin and check for any small bones.
- Roux: A simple mixture of butter and flour thickens the broth and gives it a rich mouthfeel.
- Liquid base: A mix of whole milk, chicken stock and heavy cream creates a silky, flavorful broth.
Substitutions and variations
- Omit the carrot or onion if you prefer fewer vegetables.
- To make a vegetarian version, substitute vegetable stock and leave out the chicken.
- If you use unsalted butter, add an extra teaspoon of salt and adjust to taste.
- The balance of milk, cream and stock gives the best texture; avoid replacing these liquids with very thin alternatives.
- Top the soup with crackers, croutons or parmesan crisps for extra crunch.
How to make Chicken and Broccoli Cheddar Soup
Step 1: In a large covered pot or Dutch oven, melt the butter over medium‑low heat. Add the minced onion with a pinch of salt and a little black pepper and cook 3–4 minutes until softened but not browned, stirring occasionally.
Step 2: Stir in the minced garlic, then sprinkle the flour over the mixture. Stir continuously with a wooden spoon until the flour is fully combined with the butter and onions, about a minute.
Step 3: Slowly pour in the whole milk while stirring the roux so the mixture becomes smooth and slightly thick. Add the chicken stock and bring the mixture to a gentle simmer.
Step 4: Stir in the grated carrot and chopped broccoli florets. Cover and simmer for about 15 minutes, stirring once halfway through and scraping the bottom so the roux doesn’t stick.
Step 5: Stir in the heavy cream and the pulled rotisserie chicken. Cover again and cook an additional 5 minutes, or until the broccoli is fork‑tender.
Step 6: Remove from heat, add the grated cheddar and stir until melted and smooth. Adjust seasoning with salt, pepper or a splash of hot sauce if desired.
Step 7: Ladle into bowls and serve hot. Garnish with croutons, oyster crackers, or parmesan crisps if you like.
Expert tips
- Grate cheddar from a block for the best melt; pre-shredded cheese contains anti‑caking agents that prevent smooth melting.
- When adding milk to the roux, pour slowly and whisk or stir constantly to avoid lumps and sticking.
- Avoid letting the soup simmer on low for too long after finishing. Prolonged heat can make the broccoli mushy and break down the chicken’s texture.
Recipe FAQs
A roux is a cooked mixture of equal parts fat (butter) and flour used to thicken soups and sauces. For this soup, a quick pale roux is enough to build body without changing the flavor.
Why won’t my cheese melt?
Use freshly grated cheese from a block and add it off the highest heat, stirring continuously. Pre-shredded cheese often contains anti‑caking agents that prevent smooth melting.
How can I thicken this soup?
Stir in a little more heavy cream or additional grated cheddar over low heat. To thin the soup, add a splash of chicken stock until you reach the desired consistency.
How do I store and reheat it?
Cool the soup, then refrigerate in a sealed container for up to three days. Reheat gently on the stovetop over low heat or microwave in short intervals, stirring occasionally.
Recipe
Chicken and Broccoli Cheddar Soup
Author: Tara Smithson
Total time: 55 minutes • Yield: about 6 cups
Ingredients
- 4 tablespoons salted butter
- ½ cup yellow onion, minced
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups chicken stock
- 3 cups broccoli florets, chopped finely
- 1 large carrot, peeled and grated (about ⅓ cup)
- 1 cup heavy cream
- 2 cups pulled rotisserie chicken, skin removed
- 8 ounces sharp or extra-sharp cheddar, grated
Instructions
- Melt butter in a large covered pot over medium-low heat. Add onion, salt and pepper and cook 3–4 minutes until softened.
- Add garlic and sprinkle in the flour. Stir until the flour is fully combined and no dry bits remain.
- Slowly stir in the whole milk until the roux is smooth, then add the chicken stock and bring to a gentle simmer.
- Add grated carrot and chopped broccoli, cover and cook 15 minutes, stirring once and scraping the bottom to prevent sticking.
- Stir in the heavy cream and pulled chicken, cover and cook another 5 minutes until the broccoli is tender.
- Remove from heat, stir in the grated cheddar until melted. Season to taste with salt, pepper or hot sauce.
- Serve hot, garnished with croutons, crackers or parmesan crisps if desired.
Equipment
- Large Dutch oven or heavy pot
- Wooden spoon
- Cheese grater
- Cutting board and chef’s knife
More soups to try
- Chicken Tikka Masala Soup
- Loaded Potato Soup
- French Onion Soup
- Creamy Tortellini Soup
If you make this Chicken Broccoli Cheddar Soup, please leave a star rating and a comment to share how it turned out. I love hearing your feedback!