Creamy Broccoli Cheddar Chicken Soup

This broccoli cheddar chicken soup recipe is the ultimate comfort food and has quickly become the most requested soup at all of our soup gatherings! It started as a spin on Panera’s broccoli cheddar soup, but as I’ve made it over and over, it’s adapted to become more nourishing, protein-packed, and flavorful, and will actually fill a slow cooker (it’s hard to make enough of this one, sometimes!).

In my opinion, the chicken is kind of what makes this meal. It’s made with everyday ingredients that are simple and nutritious, but the chicken is what makes it a truly filling dish. No one complains when this soup comes out, whether I make it as a cozy weeknight dinner at home or bring it to a whole family gathering. 🤍

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Ingredients

Here’s what you’ll need to make this chicken broccoli cheddar soup recipe:

• Onion.
• Butter.
• Flour.
• Half and half. You can also substitute this with whole milk or even heavy cream if you want a really rich soup.
• Chicken stock. I like to make a rich stock or chicken broth by simmering a whole chicken with some carrots, onion, salt, and pepper.
• Broccoli florets. Frozen works well for this recipe, although you could certainly substitute fresh broccoli and give it a little bit longer to simmer. 
• Carrots. Sliced into coins.
• Shredded chicken. A rotisserie chicken works great for this, but almost any leftover chicken would work to fill the soup. I love to shred up a whole chicken after making my stock. Using the whole chicken will give you more flavor, but you could also use shredded chicken breasts. 
• Cheddar cheese. A good-quality cheese makes a big difference here. When I have time, I like to shred a block of sharp cheddar cheese (Tillamook is our favorite!). Pre-shredded cheese has anti-caking agents that seem to give it a blander taste. However, if you’re making a big batch, it can certainly be worth using pre-shredded cheese to make things easier. 
• Nutmeg. Just a littleeee bit of nutmeg adds a savory warmth.  
• Salt and pepper. Of course! 

Top Tips for Making a Delicious Broccoli Cheddar Soup

• Shred your own cheddar cheese. Honestly, a good cheese makes a big difference! I always prefer to shred my own block of cheese (Tillamook from Costco is the best!). But you could opt for pre-shredded cheese to make it easier or if you’re making a really large pot of soup.   
• Chop broccoli into bite-sized pieces. A lot of times, frozen broccoli comes in really big chunks that honestly bring down the soup-eating experience. You may need to chop up your frozen broccoli a bit before throwing it in.  
• Don’t let it simmer after adding the cheese and chicken. I only made this mistake once, and I won’t do it again! Don’t rush this soup. If you let it simmer after adding these ingredients, they will clump together and honestly kind of ruin the whole soup.  
• Use a thick, nutrient-dense broth. This is your flavor base, so try not to skimp with a thin broth or bouillon cubes (of course, they work in a pinch).  
• Opt for shredded whole chicken for a cozy texture and extra flavor. Shredded chicken versus chunks of diced chicken makes for a beautiful, cozy bowl of soup with great texture. A whole chicken (like a rotisserie chicken) will also give you more flavor than breasts only. 
• Don’t walk away! The only downside of this soup is that it does take awhile to make, and you’ll need to be nearby to stir constantly or almost constantly for awhile. This is a good recipe to prep your ingredients while ​you’re cooking. Or, have a good book or something else to accomplish in the kitchen while you stand nearby to stir! I find that this sizable batch takes about an hour and a half to make. Not the quickest meal, but totally worth it if you have some time!
• Consider using two pots. If you’re going to double this recipe for an event or to save, you might want to consider splitting it up into two pots rather than using one large pot. I have doubled this recipe for events and it takes QUITE a long time to get to a simmer if it’s all in one giant pot. 

How to Make Broccoli Cheddar Chicken Soup

1. Start by melting 2 Tablespoons of butter in a small saucepan and sautéing your diced onion in the butter until it’s transparent (~5 minutes).
2. In a large soup pot, melt the remaining 6 Tablespoons of butter over medium heat and whisk in your flour to create a simple roux. Keep stirring with a whisk until you get a nice thick flour mixture (~5 minutes).
3. Add half and half (or milk or cream) slowly while continuing to stir. Add in chicken stock a little bit at a time. Continue stirring, bring to a simmer, and let simmer for 20 minutes, stirring throughout. 
4. Add chopped broccoli, chopped carrots, and the sautéed onions. Keep cooking over low heat, stirring occasionally with a wooden spoon, until vegetables have softened (~20 minutes). 
5. Optional: If you want a thicker, less chunky soup, you can use an immersion blender at this point to blend up some of the vegetables. Personally, I love those all those bite-size veggies, and the cheese and half and half tends to make this soup pretty thick as it is. 
6. Next, stir in your nutmeg, salt, and pepper, mixing thoroughly with your wooden spoon. 
7. Stir in the shredded chicken. 
8. Remove the soup pot from heat and stir in the cheese. Note: if your shredded cheese is a little thick and you don’t see the cheese melt in a couple of minutes, you can turn it back to low heat while stirring for a few more minutes. Just DO NOT let it simmer again with the cheese added, or it will stick to the chicken and create globby clumps. 
9. Sprinkle a touch of additional nutmeg over each bowl if desired. 

What to Serve With Chicken Broccoli Cheese Soup

I love to serve this hearty soup on a chilly night with some crusty bread and a green salad with a homemade vinaigrette. Or, you could go Panera-style and make homemade bread bowls! 

Here’s an easy bread bowl recipe to try.

My favorite maple vinaigrette recipe is similar to this one. 

Simple ingredients and a little patience make this recipe one that family and friends will ask for again and again. 🙂

Broccoli Cheddar Chicken Soup FAQs

Can You Freeze Broccoli Cheddar Soup?

This broccoli cheddar chicken soup is a good recipe to freeze. To avoid mushy veggies, stop cooking about 10 minutes before the veggies are softened. 

When the soup has cooled, fill glass jars or another airtight container 3/4 full and freeze for 3-6 months. 

(Side note: This is my favorite soup to add to my postpartum freezer meals list!)

Is Broccoli Cheddar Soup Gluten Free?

Technically, no, as this recipe calls for a half cup of flour to make the roux. Substituting with a gluten free flour (like King Arthur Measure-for-Measure Gluten Free Flour) should work well to create a gluten free soup. (However, I have not personally tried this.)

You could also substitute a cornstarch slurry for the flour/butter roux. 

Can You Put Chicken in Broccoli Cheddar Soup?

Yes! While Panera has made plain-old broccoli cheddar soup popular, adapting it to add chicken creates a very filling and delicious meal. 

Is Broccoli Cheddar Soup Healthy?

​Yes! This recipe is packed with nourishing ingredients including nutrient-dense chicken stock, veggies, and high-quality fats. 

Using homemade chicken stock, high-quality block cheddar cheese (shredded by hand), and organic veggies can create an even healthier soup.