Soups, Stews & Chili

Creamy Chicken and Broccoli Soup with Cheddar

By Clara ·
November 1, 2026

When the broth comes up around the chicken, the whole pot starts smelling like a proper dinner—not just warm stock with vegetables floating in it. I like that the breasts simmer directly in the onion-and-carrot base, so the meat stays moist and the broth picks up a gentle savory depth while it cooks. This creamy chicken and broccoli soup with cheddar has enough body to feel filling, but the broccoli still gets its own tender, bright bite instead of disappearing into a puree.

The order matters more than a long ingredient list: the flour gets stirred into the softened vegetables before broth is whisked in, so the soup thickens from the start. Broccoli waits until the chicken is cooked and out of the pot; that keeps it from simmering for the entire chicken-cooking window. I finish with cream and sharp cheddar off the heat, which brings everything together without turning the cheese into the main event. There’s no blending and no second pan to wash, just a creamy, savory bowl with bite-size chicken and broccoli in every spoonful.

Why the Flour Goes In Before the Broth—and Before the Cheese

There’s a reason this soup gets its thickness before the cheddar ever enters the pot. Flour stirred into melted butter coats the softened vegetables and disperses through the broth, building a light base that gives each spoonful some body. Cooking the flour briefly first also keeps the finished soup from tasting raw or pasty. The result is a creamy texture without needing a heavy layer of cheese to do all the thickening.

Cheddar brings richness and a savory, tangy finish, but it isn’t a dependable stand-in for the flour. If you rely on extra cheese to thicken the broth, the soup can become overly rich before it reaches the texture you want. The flour does the quiet structural work; the cream and cheddar round out the broth at the end. That balance lets the chicken and broccoli stay distinct instead of getting lost in a thick, cheese-heavy sauce.

What Sharp Cheddar Can—and Can’t—Do for This Soup

• Low-sodium chicken broth — It forms the soup’s savory base while leaving room to season the finished bowl without the broth becoming too salty. A basic store-brand carton works well here; the low-sodium label matters more than choosing an expensive brand.
• Boneless, skinless chicken breasts — Simmering the breasts whole keeps them easy to lift out and shred, and the broth gently flavors the meat as it cooks. Choose evenly sized pieces so they finish at a similar pace. Boneless, skinless thighs work as a richer swap, though their timing can vary.
• Broccoli florets — Bite-size pieces are easier to eat on a spoon and cook evenly during their short simmer. Fresh florets give the soup a firmer bite; choose compact, deep-green heads when buying fresh broccoli, and trim away any dry-looking cut ends before breaking it into pieces.
• Heavy cream — It gives the broth a rounded, full texture that lighter dairy won’t match exactly. The brand doesn’t need to be fancy; use cream that smells fresh and keep it chilled until it goes into the pot.
• Sharp cheddar — Its stronger tang holds its own against the cream and chicken. Shred a block yourself for the smoothest melt; pre-shredded cheese often contains anti-caking agents that can leave the soup less cohesive. A standard grocery-store block is fine.
• Yellow onion, carrot, and garlic — These build the savory base rather than serving as big, separate bites. Choose firm vegetables, and dice the onion and carrot evenly so they soften at about the same pace.

The Stovetop Sequence That Keeps the Chicken Tender and Broth Smooth

Soften the vegetables without browning them

Melt the butter in a 6-quart pot over medium heat, then stir in the diced onion and carrot. Cook for about 5 minutes, stirring occasionally, until both are softened. They should look glossy and yield easily when pressed with a spoon. Keep the heat moderate; browning isn’t needed for this gentle, creamy base.

Cook the garlic and flour into the base

Stir in the minced garlic and cook for 30 seconds, just until fragrant. Sprinkle in the flour and stir for 1 minute so it coats the vegetables and cooks briefly in the butter. Pour in the chicken broth gradually while whisking, rather than tipping it all in at once. Keep whisking until the liquid looks smooth, with no floury clumps hiding around the sides of the pot.

Poach the chicken at a gentle simmer

Add the chicken breasts, kosher salt, and black pepper, then bring the pot to a gentle simmer. Partially cover it and let the chicken cook for about 15 to 20 minutes. Check the thickest part of each breast with an instant-read thermometer; it needs to reach 165°F. Transfer the cooked chicken to a plate so the broccoli can cook without the chicken becoming overdone.

Give the broccoli its own short simmer

Stir the bite-size broccoli florets into the soup and simmer for 5 to 7 minutes, until a fork slips into a piece without resistance. Keep the simmer gentle rather than letting the broth boil hard. The florets should be tender but still hold their shape. If the pieces vary in size, check a larger one before moving on.

Shred the chicken and finish off the heat

Shred the chicken into bite-size pieces and return it to the pot. Remove the pot from the heat before stirring in the heavy cream and shredded cheddar. Stir until the cheese has melted into the broth, then let the soup rest for 5 minutes before serving. The chicken should be scattered through the soup, not left in long strands that are hard to manage on a spoon.

Three Small Changes That Suit This Pot of Soup

Questions That Come Up Once the Pot Is on the Stove

Creamy Chicken and Broccoli Soup with Cheddar

Creamy chicken and broccoli soup with cheddar is simmered in a savory broth until the chicken is tender and the broccoli is just soft. Heavy cream and sharp cheddar make each bowl rich and velvety.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

resting 5 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 3 tbsp unsalted butter
• 1 yellow onion medium, diced
• 1 carrot medium, diced
• 2 cloves garlic minced
• 0.25 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 1.5 lb boneless, skinless chicken breasts
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 4 cups broccoli florets cut into bite-size pieces
• 1 cup heavy cream
• 2 cups sharp cheddar cheese shredded

Equipment

• 1 6-quart pot

Method

 

1. Melt the butter in a 6-quart pot over medium heat.
2. Add the onion and carrot and cook, stirring occasionally, until softened, about 5 minutes.
3. Stir in the garlic and cook for 30 seconds.
4. Sprinkle in the flour and stir for 1 minute.
5. Gradually whisk in the chicken broth until smooth.
6. Add the chicken breasts, salt, and pepper and bring to a gentle simmer.
7. Cover the pot partially and simmer until the chicken reaches 165°F in the thickest part, about 15 to 20 minutes.
8. Transfer the chicken to a plate.
9. Stir the broccoli into the soup and simmer until tender, about 5 to 7 minutes.
10. Shred the chicken into bite-size pieces and return it to the pot.
11. Remove the pot from the heat.
12. Stir in the heavy cream and cheddar until the cheese is melted.
13. Let the soup rest for 5 minutes before serving.

Notes

For the smoothest soup, gradually whisk in the broth to prevent lumps. Refrigerate leftovers in an airtight container for 3–4 days; freezing is not recommended because the cream and cheddar may separate. For a gluten-free option, use a 1:1 gluten-free flour blend in place of the all-purpose flour.