Creamy Cheesy Chicken & Broccoli Soup

Rich • Comforting • One-Pot

 Time

• Prep: 10 minutes
• Cook: 30 minutes
• Total: ~40 minutes

 Servings

• 4–6 servings

 Ingredients

Main

• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 3 cups chicken broth (low sodium)
• 1 cup milk (or half-and-half for extra creaminess)
• 1 cup heavy cream
• 2 cups cooked chicken breast, shredded or cubed
• 2 cups broccoli florets (small pieces)

Cheese & Seasoning

• 2½ cups sharp cheddar cheese, freshly grated
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp paprika
• ¼ tsp nutmeg (optional but recommended)
• ¼ tsp chili flakes (optional)

Garnish (optional)

• Fresh parsley or cilantro
• Extra grated cheese

 Instructions (Step-by-Step)

1. Sauté the base
   In a large pot, heat butter and olive oil over medium heat.
   Add onion and cook 3–4 minutes until soft. Add garlic and cook 30 seconds.
2. Make the roux
   Sprinkle flour over the onion mixture. Stir constantly for 1–2 minutes (no browning).
3. Build the soup
   Slowly pour in chicken broth while whisking to avoid lumps.
   Add milk and bring to a gentle simmer.
4. Add chicken & broccoli
   Stir in cooked chicken and broccoli. Simmer 8–10 minutes until broccoli is tender.
5. Cream & cheese
   Lower heat. Add cream, then gradually stir in cheddar cheese until fully melted.
6. Season
   Add salt, pepper, paprika, nutmeg, and chili flakes if using. Taste and adjust.
7. Serve hot
   Garnish and enjoy while cheesy and stretchy.

 Nutrition & Allergen Info (Important)

 Contains

• Dairy: milk, cream, cheese, butter
• Gluten: flour

 Nuts

• NO nuts included by default
• Nut-free if:
  • Cheese is nut-free (check label)
  • No nut-based milk is used

 Substitutions

• Gluten-free: use cornstarch or GF flour
• Dairy-free: use coconut milk + dairy-free cheese
• Low-fat: use evaporated milk instead of cream

 Q & A

Q: Can I use raw chicken?

Yes. Add diced raw chicken after sautéing onions and cook until white before adding flour.

Q: Can I freeze this soup?

Not recommended. Cheese-based soups can separate. Best fresh or refrigerated.

Q: How long does it last in the fridge?

3–4 days in an airtight container.

Q: Can I use frozen broccoli?

Yes—add directly, no need to thaw.

Q: Why did my cheese turn grainy?

Heat was too high. Always add cheese on low heat and use freshly grated cheese.

Q: Can I make it thicker?

Yes—add 1 tsp cornstarch mixed with 2 tbsp milk and simmer 2–3 minutes.

 Serving Ideas

• With garlic bread
• Over baked potatoes
• With toasted sourdough

• Author
• Recent Posts

Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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