This chicken broccoli cheddar soup is a creamy, comforting homemade soup made completely from scratch with tender chicken, fresh broccoli, and real cheddar cheese. It's rich without being heavy, full of classic flavors, and comes together easily on the stovetop using simple, everyday ingredients. This chicken broccoli cheddar soup is perfect for cozy weeknight dinners, meal prep lunches, or anytime you're craving a warm, satisfying bowl of comfort food without relying on canned soup.
This may not be Panera's broccoli cheddar soup... It's even better! This homemade soup is one I make entirely from scratch, right in one pot, and the method is what makes all the difference. I start with a simple roux to thicken the soup gently, then slowly build the base with broth and milk so it stays smooth and creamy. The key is keeping the heat low when the cheese goes in and adding it gradually, which prevents the soup from turning grainy or greasy.
It's a cozy, homemade soup made the way I actually cook at home, not a copycat restaurant version. It's the perfect way to use up any leftover Greek roasted whole chicken. If you try this chicken broccoli cheddar soup, leave a comment and tell me how it turned out or what you served it with.
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Ingredients
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 toast for 2-3 minutes. The flour should be lightly browned.
Step 3: Slowly pour in the chicken broth, stirring frequently to avoid lumps, then let the mixture simmer for about 5 minutes. The broth should thicken enough to lightly coat the back of a spoon, similar to a loose gravy, before moving on to the next step.
Step 4: Add in the broccoli florets and cover. Simmer for 10-15 minutes, or until the broccoli is tender.
Step 5: Lower the heat to low, then stir in the milk and cooked chicken. Add the cheese a handful at a time, stirring constantly until it melts completely into the soup. The soup should be smooth and creamy with no bubbling.
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
- Keep the heat low and add freshly grated cheese gradually. High heat causes cheddar to seize and turn grainy, so once the soup base is hot, lower the heat and stir in freshly grated cheese one handful at a time. Pre-shredded cheese contains anti-caking agents that don't melt smoothly, which is why grating your own makes such a difference. This slow, low-heat method is what I use for all my cheesy soups and sauces.
- Cook the flour before adding liquid. Letting the flour toast briefly in the fat cooks out the raw taste and creates a stable base that thickens the soup evenly.
- Add the broccoli near the end. Broccoli cooks quickly, and adding it too early can make it overly soft or mushy. You want it tender but still holding its shape.
- Blend only if you prefer a smoother soup. I usually skip blending because the broccoli naturally softens as it cooks, but if you want a less chunky texture, use an immersion blender after the soup has cooled slightly.
Serving
This chicken broccoli cheddar soup is one of my go-to cozy meals, whether I'm serving it as a simple lunch with an arugula salad or making it the main event for dinner. I love pairing it with crusty bread or garlic bread to soak up the creamy broth, and I'll often add a side salad for a little balance. If you want to make it extra filling, it's great alongside a grilled cheese or even a blackened chicken sandwich. I usually finish each bowl with a little extra cheddar and a few cracks of black pepper at the table.
Storage and Reheating
Fridge: Store leftover chicken, broccoli, and cheddar soup in an airtight container in the refrigerator for up to 4 days.
Freezer: When reheating, warm it gently on the stovetop over low heat, stirring often to keep the soup smooth and prevent the cheese from separating. If the soup has thickened in the fridge, add a splash of chicken broth to loosen it up.
Reheating: While this soup can be frozen, dairy-based soups can change texture after thawing, so for best results, freeze in individual portions and reheat slowly once fully thawed.
More Soup Recipes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
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.2 tablespoons olive oil, 1 yellow or white onion, 2 cups carrots
- Add in the minced garlic and the butter and cook for an additional 1-2 minutes until fragrant.3 cloves garlic, 2 tablespoons butter
- Sprinkle in the flour and cook for 2-3 minutes to remove the raw taste of the flour.¼ cup all-purpose flour
- Slowly pour in the chicken broth, stirring constantly to avoid lumps, then bring the mixture to a gentle simmer for about 5 minutes. It should thicken into a smooth, slightly glossy base that coats the back of a spoon before moving on to the next step.4 cups chicken broth
- Add the broccoli florets to the pot. Cover and simmer for 10-15 minutes or until the broccoli is tender.2 cups broccoli florets
- Lower the heat and stir in the milk and chicken, then add the shredded cheddar cheese gradually, stirring until fully melted and well combined. The soup should look smooth and creamy with no bubbling before seasoning with salt and pepper to taste.2 cups milk, 2 cups cooked shredded or chopped chicken, 2 cups shredded cheddar cheese
- 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.Salt and pepper to taste
Sarah's Tips
- Thin with broth, not milk. If the soup thickens too much, stir in a splash of chicken broth. Adding more milk can dull the flavor and affect the texture.
- Shortcut tip: use pre-shredded carrots. A bag of shredded carrots saves prep time and melts right into the soup, making this recipe even more weeknight-friendly.
- Need extra thickening at the end? If the soup still isn't thick enough, stir in a cornstarch slurry or a small flour mixture and simmer briefly until it reaches your desired consistency.
Tools I Use for This Recipe
- Cutting board
- Food Processor optional
- Immersion Blender optional
Charissa says
Great and easy to follow — I’ll make it again!
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.