What is the best cheese for chicken broccoli cheese soup?

Sharp or extra-sharp cheddar cheese is the best choice for chicken broccoli cheese soup because it melts well and adds a bold, tangy flavor.

Can I make chicken broccoli cheese soup ahead of time?

Yes, this soup can be made 1–2 days in advance. Store it in an airtight container in the refrigerator and reheat slowly over low heat.

How do I prevent cheese from clumping in the soup?

Add shredded cheese slowly over low heat while stirring constantly. Avoid adding cheese to boiling soup to prevent clumping and separation.

Can I freeze chicken broccoli cheese soup?

Yes, you can freeze this soup. Let it cool completely, then store it in a freezer-safe container. Reheat gently and stir in a bit of cream if needed to restore creaminess.

Chicken Broccoli Cheese Soup: Creamy, Easy, and Delicious 2025

Description

A rich, creamy, and comforting chicken broccoli cheese soup made with tender chicken breast, sharp cheddar cheese, and fresh broccoli. Perfect for cold days or cozy weeknight dinners, this one-pot wonder comes together in under an hour and is packed with flavor.

Ingredients

Scale

For the Chicken:

3 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste

For the Soup:

5 tbsp salted butter (divided)
1 medium white onion, finely chopped
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
1 cup heavy cream
3 cups broccoli florets, roughly chopped
2 medium carrots, peeled and diced
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp dry mustard
1/4 tsp cayenne pepper (optional)
8 oz sharp cheddar cheese, shredded

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Instructions

Cook the Chicken
Season the chicken breasts with salt, garlic powder, and onion powder. In a skillet over medium heat, cook chicken in olive oil for 5–6 minutes per side or until internal temp reaches 165°F. Let rest, then cube.
Sauté the Aromatics
In a large pot, melt 1 tbsp of butter. Add chopped onion and sauté until translucent, about 3 minutes.
Make the Roux
Add the remaining 4 tbsp butter. Once melted, whisk in flour until a smooth paste forms, about 1 minute.
Add Liquids
Gradually whisk in chicken broth and heavy cream, stirring constantly to avoid lumps. Bring to a light simmer.
Add Vegetables and Simmer
Stir in chopped broccoli, carrots, and all seasonings. Simmer uncovered for 10–12 minutes, until veggies are tender.
Blend (Optional)
Use an immersion blender to partially purée the soup if you prefer a smoother texture. Leave some chunks for a hearty feel.
Add Cheese and Chicken
Reduce heat to low. Slowly stir in cheddar cheese, 1/2 cup at a time, until fully melted. Add cubed chicken and stir to combine.

Taste and Serve
Adjust seasonings to taste and serve hot with crusty bread or salad.

Notes

For a lighter version, use half-and-half or milk instead of heavy cream.
Add cream cheese for extra richness.
This soup can be made gluten-free by using cornstarch instead of flour.

Freezes well, but reheat slowly to maintain creamy texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American