Chicken Broccoli Cheddar Soup

5 from 2 votes

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.

Prep Time15

Cook Time35

Total Time50

Course: Soup

Cuisine: American

Servings: people

Calories: 390.5kcal

Author: Sarah Hill

Equipment

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

Video

Notes

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.

Nutrition