Make the infamous Chicken Broccoli Cheddar Soup right at home in just 35 minutes! Enjoy all the cheesy goodness with this comforting soup the whole family will love.
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This may not be Panera's broccoli cheddar soup... it's even better! The best part? It's made in your kitchen in one pot! There's nothing I appreciate more than minimal cleanup.
Some of my favorite recipes are soup, they're so easy, tasty and you can make them in big batches. My favorites include my Dutch oven tomato soup and 25-minute tortellini soup.
This is the kind of soup the entire family will gather to enjoy. Food, for me, is the perfect way to show my love and this cheesy chicken broccoli soup will quickly be added to the regular rotation.
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Ingredients
- Yellow onions and carrots. Onions and carrots are the foundation of your soup. Onions provide a savory base while the carrots bring a natural sweetness.
- All-purpose flour. Flour is used to thicken the cheesy broth.
- Milk. Whole milk is best for this recipe as the higher fat content contributes to the creamy rich texture.
- Shredded or chopped chicken. I like using a leftover rotisserie chicken but you can also cook up some chicken breasts beforehand and shred them.
- Broccoli florets. Use fresh or frozen broccoli. Make sure to defrost frozen broccoli beforehand and drain the excess liquid. If you are a fan of broccoli and cheese, try cavatelli pasta with broccoli.
- Cheddar cheese. I prefer to buy a block of sharp cheddar and shred it in my food processor. Pre-shredded cheese contains anti-caking film that can hinder the texture of your creamy sauce.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1: Heat the oil in a large pot over medium heat. Add the carrots and onion and cook for 5 minutes or until the onions are translucent. Add the garlic and butter and cook until fragrant.
Step 2: Sprinkle in the flour and cook for 2-3 minutes.
Step 3: Slowly pour in the chicken broth, stirring frequently to avoid lumps. Simmer for about 5 minutes and allow to thicken.
Step 4: Add in the broccoli florets and cover. Simmer for 10-15 minutes, or until the broccoli is tender.
Step 5: Stir in the milk, chicken and cheese until melted and combined—season with salt and pepper.
Step 6: Let simmer for 5 minutes to allow the flavors to meld together. Taste and adjust seasoning if needed. Serve with crusty bread and enjoy!
Sarah's Top Tips
- Blend if preferred. Broccoli tends to fall apart in the soup so I don't introduce the extra step of blending but if you prefer a less chunky soup you can use an immersion blender once the soup has cooled a bit.
- Pre-shredded carrots. Use a bag of shredded carrots to avoid the chopping or shredding step!
- To prevent a grainy soup be sure to add the cheese one handful at a time while stirring. I use this technique for all my cheesy soup and cheese sauce recipes.
- Cook the flour. It's important to add the flour and "toast" it before adding any liquid so you're not cooking with raw flour.
- To thicken. Add a cornstarch slurry or flour mixture at the end of the cooking process to thicken the soup.
Serving
A great way to serve this chicken broccoli cheese soup is in a classic bread bowl or with your favorite crackers. Garnish with a sprinkle of salt and black pepper and enjoy!
Storage & Reheating
- Leftover soup can be stored in the refrigerator for 3-4 days.
- I don't recommend freezing soups with dairy in them.
- Reheat the soup on the stovetop over low to medium heat, stirring occasionally. If reheating in the microwave, use short intervals to prevent overheating.
More Soup Recipes
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Recipe
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Chicken Broccoli Cheddar Soup
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Ingredients
- 2 tablespoons olive oil
- 1 yellow or white onion, diced
- 2 cups carrots, shredded
- 3 cloves garlic, minced
- 2 tablespoons butter
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups broccoli florets
- 2 cups milk
- 2 cups cooked shredded or chopped chicken
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- In a large pot, heat the oil over medium heat. Add the chopped onion and carrots and cook for about 5 minutes.
- Add in the minced garlic and the butter and cook for an additional 1-2 minutes until fragrant.
- Sprinkle in the flour and cook for 2-3 minutes to remove the raw taste of the flour.
- Slowly pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer for about 5 minutes to let it thicken.
- Add the broccoli florets to the pot. Cover and simmer for 10-15 minutes or until the broccoli is tender.
- Stir in the milk, chicken and shredded cheddar cheese until melted and well combined. Season with salt and pepper to taste.
- Continue to simmer for an additional 5 minutes to allow the flavors to meld together.
- Taste and adjust the seasoning if necessary. If you prefer a thicker soup, you can mix a tablespoon of cornstarch with a little water and stir it into the soup, then simmer until thickened.
Sarah's Tips
- Blend if preferred. Broccoli tends to fall apart in the soup so I don't introduce the extra step of blending but if you prefer a less chunky soup you can use an immersion blender once the soup has cooled a bit.
- Pre-shredded carrots. Use a bag of shredded carrots to avoid the chopping or shredding step!
- To prevent a grainy soup be sure to add the cheese one handful at a time while stirring. I use this technique for all my cheesy soup and cheese sauce recipes.
- Cook the flour. It's important to add the flour and "toast" it before adding any liquid so you're not cooking with raw flour.
- To thicken. Add a cornstarch slurry or flour mixture at the end of the cooking process to thicken the soup.
- Leftover soup can be stored in the refrigerator for 3-4 days.
- I don't recommend freezing soups with dairy in them.
- Reheat the soup on the stovetop over low to medium heat, stirring occasionally. If reheating in the microwave, use short intervals to prevent overheating.
KITCHEN TOOLS NEEDED
- Cutting board
- Large pot or Dutch oven
- Food Processor optional
- Immersion Blender optional
Lulu says
This is quite good. Not at all like Panera soup. I made it with all “real” ingredients in keeping with the title of your blog, with the exception of using a Costco roast chicken as the base. But I made my own stock with the carcass, cut up whole carrots into small pieces, added some small potato dice and used Kerrygold Dubliner cheese for the cheddar. I also added some smoked paprika as it seemed just a little bland.
Sarah Hill says
Hi Lulu, I love that you made your own stock! And I will have to add some smoked paprika next time I make this soup.