Save The first snow had just started falling when my youngest announced she was freezing and needed something that felt like a warm blanket. I threw this soup together in about twenty minutes, and she actually asked if I could make it every snow day going forward.
My sister-in-law stayed over during a rough week last winter, and I made a massive pot of this. She sat at the counter while it simmered, and we talked for two hours straight until her bowl was empty and her shoulders finally dropped three inches.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves you so much time
- 2 cups fresh broccoli florets: Cut them into bite sized pieces so they cook evenly and stay vibrant
- 1 medium carrot: Adds natural sweetness that balances the sharp cheddar perfectly
- 1 small onion: Finely chopped so it melts into the soup rather than staying chunky
- 2 cloves garlic: Minced fresh because garlic powder cannot compete with the real thing here
- 2 cups whole milk: The fat content matters for texture but you can get away with 2 percent
- 2 cups low-sodium chicken broth: Lets you control the salt level since the cheese adds plenty
- 1 ½ cups sharp cheddar cheese: Shred it yourself because pre-shredded cheese has anti-caking agents that prevent smooth melting
- 2 tablespoons unsalted butter: The foundation for your roux and adds that rich restaurant quality mouthfeel
- 2 tablespoons all-purpose flour: Just enough to thicken without turning this into chowder
- ½ teaspoon dried thyme: Earthy and subtle without overwhelming the other flavors
- ½ teaspoon paprika: Adds a lovely background warmth and beautiful color
- Salt and black pepper: Season gradually since the cheese and broth bring their own salt
Instructions
- Build your flavor base:
- Melt butter in a large pot over medium heat then add onion carrot and garlic cooking 4 to 5 minutes until softened and fragrant
- Create the roux:
- Sprinkle flour over the vegetables and stir constantly for 1 to 2 minutes until it smells nutty and no dry flour remains visible
- Add the liquids:
- Slowly whisk in chicken broth first followed by milk taking care to work out any lumps as you go
- Cook the broccoli:
- Add broccoli thyme paprika salt and pepper then bring to a gentle simmer and cook 10 to 12 minutes until broccoli is easily pierced with a fork
- Finish with chicken and cheese:
- Stir in cooked chicken and simmer 5 more minutes then remove from heat and gradually fold in cheese until melted and smooth
Save This became my go-to dinner on nights when everyone seems to arrive home cold tired and starving all at once. Something about watching the cheese melt into the simmering broth makes the whole house feel calmer.
Making It Your Own
I have made this with cauliflower instead of broccoli when that was what my CSA box delivered and it was just as comforting. A baked potato on the side turns this into a full meal that feels restaurant worthy without any fuss.
Texture Tricks
Some nights I use an immersion blender on just half the soup before adding the chicken and cheese. It creates that velvety restaurant consistency while still leaving plenty of broccoli chunks for people who actually want to chew their vegetables.
Serving Ideas
Crusty bread is non-negotiable in my house because the broth deserves something substantial for soaking.
- A drizzle of hot sauce right before serving wakes everything up
- Extra shredded cheese on top forms the most satisfying melted blanket
- Fresh parsley or chives add a pop of green that makes it look intentional
Save There are few things better than watching someone take that first spoonful and immediately relax.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, adding a splash of milk if it thickens too much.
- → Can I freeze this soup?
Yes, though the texture may change slightly. Freeze without the cheese for best results, then add fresh cheddar when reheating. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before warming.
- → What can I use instead of chicken breast?
Rotisserie chicken works wonderfully and saves time. You can also use leftover turkey, shredded cooked chicken thighs, or even ham cubes. For a vegetarian version, substitute white beans like cannellini or great northern beans.
- → How do I prevent the cheese from separating?
Remove the pot from heat before stirring in the cheese. Add it gradually while stirring constantly. Using freshly shredded cheese rather than pre-shredded also helps it melt smoothly without separating or becoming grainy.
- → Can I make this dairy-free?
Substitute whole milk with unsweetened almond or cashew milk. Replace cheddar with dairy-free cheese shreds or nutritional dissolved cashew cream. Use olive oil instead of butter. The texture will be slightly different but still delicious.
- → What sides go well with this soup?
Crusty bread, garlic knots, or warm dinner rolls are classic choices. A light green salad with vinaigrette balances the richness. For something more substantial, serve with grilled cheese sandwiches or baked potatoes.