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chicken broccoli cheddar soup

Unbelievably Creamy Chicken Broccoli Cheddar Soup – Ready in 30 Minutes!

This Chicken Cheddar Broccoli Soup is the ultimate comfort food, combining tender chicken, fresh broccoli, and sharp cheddar cheese into a creamy, hearty bowl of goodness. Quick to prepare and perfect for busy weeknights, it’s a family favorite that's both nourishing and filling
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Side Dish
Cuisine: Mexican
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil or butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups cooked chicken, shredded or cubed use rotisserie or leftover chicken
  • 4 cups fresh broccoli florets, chopped
  • 2 cups chicken broth
  • 2 cups milk or heavy cream for a richer texture
  • 2 cups shredded cheddar cheese
  • 1 tablespoon flour optional, for thickening
  • 1 teaspoon paprika
  • Salt and pepper to taste

Method
 

Sauté Aromatics:
  1. Heat olive oil or butter in a large pot over medium heat.
  2. Add the chopped onion and garlic and sauté for 3-4 minutes, until soft and fragrant.
Add Broccoli and Chicken Broth:
  1. Stir in the chopped broccoli and chicken broth.
  2. Bring the soup to a simmer, cover, and cook for 10-15 minutes, until broccoli is tender.
Thicken the Soup:
  1. If you want a thicker consistency, whisk together 1 tablespoon of flour with a little milk to make a slurry, then add to the pot. Stir continuously until the soup thickens.
Add Chicken, Milk, and Cheese:
  1. Stir in the cooked chicken and milk (or cream) and bring the soup to a simmer for another 5-7 minutes.
  2. Slowly add the shredded cheddar cheese while stirring, until fully melted and smooth.
Season and Serve:
  1. Season the soup with paprika, salt, and pepper to taste.
  2. Serve immediately, garnished with extra cheese or croutons if desired.

Notes

For a lighter version, use low-fat milk and reduce the amount of cheddar cheese.
To make it gluten-free, skip the flour and rely on the cheese to thicken the soup.
You can also use frozen broccoli instead of fresh if you're short on time.
For a vegetarian version, omit the chicken and substitute vegetable broth.