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Close up of a bowl of chicken broccoli cheddar soup with croutons and shredded cheese on top on a white background.

Chicken Broccoli Cheddar Soup

Author: Stephanie Kay

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.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
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Ingredients

Instructions

  1. 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.
  2. Add the garlic, salt, pepper, and flour, stirring frequently to combine, and cook for an additional minute.
  3. Pour in the broth and milk, whisking continuously until well incorporated with the onion and flour mixture.
  4. 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.
  5. 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.
  6. Add the shredded chicken, stir until well combined, then taste and adjust seasoning with salt and pepper as needed.
  7. 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

Find it online: https://kaynutrition.com/chicken-broccoli-cheddar-soup/