This cheesy broccoli chicken soup has all the delightful flavors of classic broccoli cheese soup with the addition of extra veggies and tender chicken. It is ultra-creamy and super easy to make start-to-finish in one pot. It is a perfect soup for busy weeknights, and the leftovers reheat very well. Put this one on the menu ASAP!
4 Reasons This Soup Has Become a Favorite
My family loves creamy soups, and this cheesy broccoli chicken soup is no exception! It is thick, creamy, hearty, and absolutely delicious. Here are just four (of many) reasons, this soup is a winner:
- It is loaded with veggies. In addition to the 6 cups of broccoli, the soup also has a heaping cup of chopped carrots. They add a pop of color and a touch of earthy, natural sweetness. Feel free to add even more veggies, if you like!
- This is a one-pot recipe. And even after chopping the veggies and shredding the cheese, it comes together pretty darn fast.
- The simple milk + flour mixture used to thicken the soup is easier than making a traditional roux (and helps lighten up the soup, as well, since no butter is needed to make the roux and thicken the soup).
- The chicken adds heartiness and a boost of protein. Rotisserie chicken meat will work great here, as well as leftover, cooked chicken or even canned chicken.
How to Make This Cheesy Broccoli Chicken Soup
- Saute the carrots and onion in a bit of olive oil.
- Add the garlic and cook for about 30 seconds.
- Stir in the broccoli, broth, and salt. Bring to a simmer. Cover the pot and cook for 8 to 10 minutes until the broccoli is tender.
- Blend the milk and flour together until smooth. Stir into the soup. Bring to a simmer and cook, stirring constantly, until slightly thickened.
- Off the heat, add the shredded cheese a handful at a time, stirring until melted.
- Stir in the chicken and heat through.
Important! Before serving, taste the soup and add additional salt and pepper, if needed. Also, keep in mind that the soup will thicken as it cools.
A Few Additional Notes
- The leftovers of this soup reheat very well.
- Because of the cheese and milk in this recipe, I don’t recommend freezing this soup. Soups high in dairy can often develop a grainy texture after freezing and thawing.
- You can sub in 1 cup of shredded Swiss or Gruyere cheese for 1 cup of the cheddar cheese (similar to this broccoli cheese soup recipe).
I love soup season! And I get so excited about new soup recipes (I think some of you do, too!). I hope you love this version of broccoli cheese soup taken up a notch with a few extra veggies and tasty chicken. It is so creamy, so comforting, and so incredibly delicious.
If you love broccoli cheese soup like we do, this loaded broccoli cheese bacon soup and this classic (best ever!) homemade broccoli cheese soup are worth checking out, as well.
Cheesy Broccoli Chicken Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup diced carrots
- ½ cup finely chopped onion
- 2 cloves garlic, finely minced
- 6 cups chopped broccoli (about 1 pound)
- 4 cups chicken broth
- 1 teaspoon salt
- 3 cups milk (1%, 2% or whole milk preferred for more creaminess)
- ⅓ cup all-purpose flour
- 3 cups shredded medium cheddar cheese
- 3 cups cooked, chopped chicken
Instructions
- In a large pot, heat the olive oil over medium heat until hot and rippling. Add the carrots and onion. Cook, stirring often, until the onions turn translucent, 3 to 4 minutes.
- Add the garlic and cook, stirring constantly, for 30 to 45 seconds.
- Stir in the broccoli, broth, and salt. Bring to a simmer. Cover the pot and cook for 8 to 10 minutes until the broccoli is tender.
- Blend the milk and flour together until smooth. Stir into the soup. Bring to a simmer and cook, stirring constantly, until slightly thickened.
- Off the heat, add the shredded cheese a handful at a time, stirring until melted. Stir in the chicken and heat through.
- Season to taste with additional salt and pepper, if needed.
- Serve warm. The soup will thicken as it cools.
Notes
Nutrition
Recipe Source: from Mel’s Kitchen Cafe
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