Ready in 30 minutes and made in one pot, this chicken broccoli cheddar soup is a quick, easy, and high-protein recipe the whole family can enjoy. Plus, it keeps well in the fridge and freezer, making it a great make-ahead meal.
This chicken broccoli cheddar soup recipe turns the classic Panera Bread dish into a high-protein meal with a few simple swaps and additions. By adding some shredded chicken to the soup, you can increase the protein content of the dish without compromising its creamy texture and rich flavors.
It’s perfect for a heart-warming meal on a cold day. Serve it with croutons on top or a side of crusty bread for a balanced meal that is sure to keep you satisfied and full for hours to come.
Why You’ll Love It
- Made in One Pot – This easy soup recipe is a one-pot meal that keeps prep and cleanup to a minimum.
- High in Protein – The combination of cheddar cheese and shredded chicken ensures this soup contains over 40 grams of protein while being low-carb.
- Full of Veggies – This chicken broccoli soup is a great way to eat broccoli and something the whole family can enjoy.
Ingredients + Substitutions
- Chicken – To add some protein. You can use leftover chicken, rotisserie chicken, or cook raw chicken to make my slow-cooker shredded chicken if needed. See the notes section of the recipe card for details.
- Broccoli – To add some fiber. The recipe calls for fresh broccoli, but frozen broccoli will also work well. See the notes section of the recipe card for details.
- Cheddar Cheese – To add some more protein and healthy fats. The recipe calls for shredded cheddar cheese, but you can use any shredded cheese you like.
- Onion + Garlic – To flavor the soup. The recipe calls for a whole onion and garlic cloves, but you can use onion powder and garlic powder if preferred. See the notes section of the recipe card for details.
- Carrots – To add some more veggies and color.
- Butter РTo add some healthy fats and saut̩ the onions; however, you can use olive oil if preferred.
- Flour – To thicken the soup.
- Broth – The recipe calls for chicken broth, but you can use vegetable broth if preferred.
- Milk – To make the soup extra creamy and add some protein. I used whole milk, but any cow’s milk will work.
- Salt + Pepper – To season.
Dietary Adaptions
To Make it Gluten-Free: Swap the all-purpose flour for 1-to-1 gluten-free flour.
To Make it Dairy-Free: Swap the heavy cream for canned, full-fat, unsweetened coconut milk.
Red’s Nutrition Tip
This recipe calls for cheddar cheese, as I think it provides the best flavor and texture, but you can truly use any cheese you like. You can also increase the protein content of the soup by using a high-protein cheese.
Serving Suggestions
This cheddar chicken broccoli soup is a good source of protien, fat, and fiber. You can make it a more well-balanced meal by serving it with a source of complex carbohydrates, or adapt it to suit your personal calorie or macro needs. For example:
- To make it higher in carbs, serve it with a side of crusty bread.
- To make it lower in fat, use a low-fat cheddar cheese.
- To make it higher in fiber, add an additional 1-2 cups of broccoli florets, with extra broth as needed.
Can you make this recipe in an Instant Pot?
Yes, you can make this broccoli cheddar soup in an Instant Pot. First, prepare all of your ingredients and set them aside. Start the Instant Pot in SAUTE mode, melt the butter, then add the diced onions and minced garlic, and sauté for 2 minutes. Add the flour, salt, pepper, and stir to coat the onions, then add the broccoli, carrots, broth, and milk, stir again to combine. Set the Instant Pot to MANUAL or pressure cook mode at high pressure for 5 minutes, immediately followed by quick pressure release. Once cooked, turn the Instant Pot off, add the shredded cheese in batches, stirring until completely melted, then add the shredded chicken and stir again to combine.
Storage + Reheating
To Refrigerate:Â Allow the soup to cool completely, transfer it to an airtight container, and store it in the fridge for up to 4 days.
To Freeze: Once cooled, transfer the cooled chicken broccoli cheese soup to an airtight container and freeze for up to 3 months.
To Reheat: Once thawed, the soup can be reheated in a pot on the stovetop on medium heat for 5-10 minutes or in the microwave for 2-3 minutes.
More Chicken Soup Recipes:
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Chicken Broccoli Cheddar Soup
Ready in 30 minutes, this chicken broccoli cheddar soup recipe is easy to make and full of flavor. Serve it with a slice of crusty bread for an easy and well-balanced meal.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 4 servings 1x
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Category: Soup
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Method: Stovetop
Prep Time:
Yield:
Category:
Method:Ingredients
- 4 tablespoons butter
- 1 onion, diced
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups milk
- 2 cups chopped broccoli florets
- 1 cup julienned carrots
- 2 cups shredded cheddar cheese
- 2 cups cooked shredded chicken
Instructions
- In a large pot or Dutch oven, on medium heat, melt the butter, then add the diced onion and cook for 3-4 minutes until tender and translucent.
- Add the garlic, salt, pepper, and flour, stirring frequently to combine, and cook for an additional minute.
- Pour in the broth and milk, whisking continuously until well incorporated with the onion and flour mixture.
- Reduce the heat to medium, then add the broccoli and carrots, stir to combine, and cook for 10 minutes, whisking regularly, until the broccoli and carrots are tender.
- Gradually add the cheese 1/4 cup at a time, stirring it into the soup, until all of the cheese melts and is incorporated into the soup.
- Add the shredded chicken, stir until well combined, then taste and adjust seasoning with salt and pepper as needed.
- Once cooked, the soup can be served immediately with croutons and additional shredded cheese on top. Any leftovers can be cooled and stored in an airtight container in the fridge for 4 days or in the freezer for 3 months.
Notes
To Use Olive Oil: Swap the butter for 1/4 cup of olive oil in step #1.
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder instead. Skip step #1 and add the onion powder in step #2 instead.
To Use Garlic Powder: Swap the garlic for 1/2 teaspoon garlic powder in step #2.
To Use Frozen Broccoli: Swap the fresh broccoli for 2 cups of frozen broccoli florets and increase the cooking time by 2 minutes in step #4.
To Use Raw Chicken Breasts: Swap the shredded chicken for 2 small chicken breasts (about 3/4 pound). Preheat the oven to 350°F, place the chicken in a large baking dish, drizzle with 1 tablspoon of olive oil, and season with salt and pepper. Transfer the baking dish to the oven and bake the chicken for 25-30 minutes or until cooked through to an internal temperate for 165°F. Once cooked, shred the chicken into bite-sized pieces and add it to the recipe in step #6.
Nutrition
- Serving Size: 1 serving
- Calories: 584 calories
- Sugar: 11 grams
- Fat: 37 grams
- Carbohydrates: 23 grams
- Fiber: 3 grams
- Protein: 40 grams
Delicious and quick and easy to make. A great meal for my family who I know will ask me to make it again!
Thanks for sharing, Carolyn! I’m happy you enjoyed it. 🙂
Creamy, flavorful, and really easy to make. All basic ingredients that most ppl have on hand and its simple enough that you could make it by memory after the first couple times. Highly recommend 👌
I’m happy you liked it, Carissa! Thank you for sharing. 🙂
Delicious!! So flavourful and creamy! I added some fresh thyme which added even more depth to the soup! Easy to prepare and nutritious! Thank you!
Love that, thanks for sharing!
The Chicken Broccoli Soup recipe is great. Essy to follow instructions and a lovely result. A whole meal with nice crusty bread!
Thanks for sharing!