There are some dishes that don’t just fill your belly—they wrap around your heart like a handmade quilt on a chilly night. Chicken Broccoli Cheddar Soup is that kind of dish for me. Every time I make it, I’m pulled back to Mama Lou’s tiny kitchen where the windows fogged up from the bubbling pot, and she’d hum old love songs while stirring with her wooden spoon.
Mama Lou used to say, “If your soup can make someone stop and smile mid-sip, you’ve done something right, baby girl.”
She believed that good food wasn’t just about flavor—it was about care. And I still hear her voice every time I make this soup, especially when I’m shredding the chicken or watching the cheese melt into a creamy swirl. It’s comfort in every spoonful.
Table of Contents
Why You’ll Love This Chicken Broccoli Cheddar Soup
This soup isn’t just hearty—it’s a whole meal in one pot. It’s rich without being too heavy, flavorful without being fussy, and familiar without feeling boring. Whether you’re juggling work calls or keeping up with the kids’ after-school activities, it’s the kind of recipe that feels like a cozy win on a busy day.
Plus, it keeps well, reheats like a dream, and makes your kitchen smell like you’ve been cooking all day—even if you only had 30 minutes to pull it together.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter (salted or unsalted) | 4 tablespoons |
| Yellow onion (diced) | 1 medium |
| Fresh garlic (minced) | 3 cloves |
| All-purpose flour | 1/4 cup |
| Half & half | 2 cups |
| Chicken broth | 4 cups |
| Chicken breasts (boneless, skinless) | 2 medium |
| Broccoli (chopped small) | 3 cups |
| Cheddar cheese (shredded) | 2 cups |
| Salt | To taste |
| Black pepper | To taste |
Steps
In our house, soup always started with a deep breath and a quiet moment—especially if Ouma and I had been bickering. By the time we finished cooking, we were laughing again. That’s the magic of recipes like this.
- Melt the butter in a large pot over medium heat. Add the diced onion and cook until soft and translucent—about 5 minutes.
- Add the garlic and cook for 1 more minute, just until fragrant.
- Sprinkle in the flour and stir constantly for 2–3 minutes to create a roux. This is what thickens your soup and gives it that luxurious texture.
- Slowly whisk in the half & half, followed by the chicken broth. Bring to a gentle simmer.
- Add the chicken breasts and simmer gently for 15–20 minutes, or until the chicken is fully cooked. Remove the chicken and shred it using two forks.
- Return the shredded chicken to the pot along with the chopped broccoli. Simmer for another 8–10 minutes until the broccoli is tender but still bright green.
- Stir in the shredded cheddar cheese, a handful at a time, until completely melted and smooth.
- Season with salt and black pepper to taste. Taste, adjust, and taste again—Mama Lou taught me to never skip that step.
“Soup isn’t ready until it makes you close your eyes and sigh.” — Mama Lou
Nutrition Facts
Print
Chicken Broccoli Cheddar Soup That Warms the Soul
A creamy, comforting Chicken Broccoli Cheddar Soup that’s rich in flavor and loaded with tender chicken, fresh broccoli, and melted cheddar. Made in one pot, this heartwarming meal is perfect for busy weeknights or cozy weekends.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
Base Ingredients
- 4 tablespoons butter (salted or unsalted)
- 1 medium yellow onion, diced
- 3 cloves fresh garlic, minced
- 1/4 cup all-purpose flour
- 2 cups half & half
- 4 cups chicken broth
Main Ingredients
- 2 medium chicken breasts (boneless, skinless)
- 3 cups broccoli, chopped small
- 2 cups cheddar cheese, shredded (mild, medium, or sharp)
- Salt, to taste
- Black pepper, to taste
Instructions
- Sauté aromatics: In a large pot, melt the butter over medium heat. Add diced onion and cook for about 5 minutes, until soft and translucent. Add garlic and cook for 1 minute until fragrant.
- Make the roux: Stir in the flour and cook for 2–3 minutes, stirring constantly to create a roux that will thicken the soup.
- Add liquids: Slowly whisk in half & half and chicken broth. Bring the mixture to a gentle simmer.
- Cook chicken: Add chicken breasts and simmer for 15–20 minutes until fully cooked. Remove and shred the chicken with two forks.
- Add vegetables: Return the shredded chicken to the pot. Add chopped broccoli and simmer for 8–10 minutes until tender.
- Finish with cheese: Stir in shredded cheddar cheese in batches until melted and smooth. Taste and season with salt and black pepper as needed.
Notes
- Substitute half & half with whole or 2% milk for a lighter version.
- Use pre-cooked shredded chicken to cut down on prep time.
- Grate your own cheese for the best melting and flavor.
- This soup can be frozen before adding cheese for longer storage.
- Use dark meat chicken if you prefer richer flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 |
| Protein | 28g |
| Fat | 28g |
| Carbohydrates | 14g |
| Fiber | 3g |
| Sugar | 4g |
| Sodium | 670mg |
This Chicken Broccoli Cheddar Soup brings our family together even when we’re apart. When Ouma moved across the country, I mailed her a mason jar of this soup with a handwritten note. She called me crying. That’s the kind of power a good bowl of soup can have.
Serving Suggestions
When I was little, Mama Lou would ladle this soup into wide, shallow bowls and top it with a few extra shreds of cheddar, just barely melted from the heat. She’d place a slice of crusty sourdough on the side, usually still warm from the oven. That’s the way I still serve it today—because some traditions deserve to live on, untouched.
Here are a few ways you can serve this soup to make it extra special:
- With crusty bread: A toasted sourdough slice, garlic bread, or even a warm baguette does wonders.
- In a bread bowl: Hollow out a round loaf and pour in the hot soup. It feels like restaurant fare right at home.
- With a crisp salad: A tangy vinaigrette-based salad helps balance the richness of the soup.
- As a dinner starter: Serve smaller portions before a lighter entrée like lemon grilled chicken or roasted veggies.
“Ouma always said, ‘It’s not a real meal unless there’s something to dunk.’ She was a dunker—bread, crackers, even leftover pizza crusts found their way into her soup.”
Perfect Drink Pairings
We rarely drank wine with dinner growing up—Mama Lou was more of a sweet tea lady—but I’ve found a few drink pairings that work beautifully with this soup:
- White wine: A lightly oaked Chardonnay or a crisp Sauvignon Blanc cuts through the richness of the cheese.
- Apple cider: Hot or cold, its sweetness plays well with the savory notes of cheddar and broccoli.
- Craft beer: A light lager or mild ale adds just enough bitterness to balance out the creaminess.
Storage and Reheating Tips
Chicken Broccoli Cheddar Soup stores like a dream, which is why I almost always make a double batch. Here’s how to keep those leftovers just as comforting on day two—or three:
- In the fridge: Store in an airtight container for up to 4 days.
- In the freezer: This soup can be frozen, but note that the dairy may cause slight separation when reheated. I recommend freezing it before adding the cheese, then stirring in fresh cheddar after reheating.
- Reheating: Gently warm over low heat, stirring constantly. If the soup is too thick, add a splash of broth or milk to loosen it up.
From Our Family to Yours
There are soups you make once, and then there are soups that become part of your family. This Chicken Broccoli Cheddar Soup is one of ours. I’ve made it for sick days, snow days, Sunday dinners, and everything in between. I’ve ladled it into bowls for neighbors, packed it into thermoses for Ouma’s road trips, and even brought it to new moms who just needed something hot and easy.
And every time, I think of Mama Lou—her patient hands, her quiet humming, and her belief that the best meals are the ones that bring people back to the table. I hope this soup does that for you too.
“Keep stirring with love, even if the pot’s half empty.” — Mama Lou
Looking for more warm, comforting recipes straight from my family kitchen? Browse our Soup & Casserole collection here—each one made with heart and memory.
