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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.
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Prep Time 15 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 50 minutes
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.