You know those chilly evenings when only a big bowl of something warm and comforting will do? That’s exactly when I whip up my creamy broccoli cheddar chicken soup, it’s like a cozy hug in a bowl! I’ve been making this for years, ever since my mom taught me her secret for getting the cheese perfectly smooth without clumping. What I love most is how this soup manages to be indulgent yet packed with good stuff, tender chicken, bright broccoli, and that rich cheddar flavor that makes everyone ask for seconds. It’s crazy simple too, just one pot and about 30 minutes between you and pure comfort. Whether you’re fighting off a cold, need a quick weeknight dinner, or just craving something satisfying, this soup never lets me down.
Why You’ll Love This Creamy Broccoli Cheddar Chicken Soup
This soup isn’t just delicious—it’s practically magic in a bowl! Here’s why it’s become my go-to:
- Ready in 30 minutes, faster than ordering takeout
- Packed with protein from chicken and cheese to keep you full
- Keto-friendly when you use full-fat dairy (my favorite way!)
- Endlessly customizable, swap ingredients based on what’s in your fridge
- Kids actually eat their veggies thanks to that creamy cheddar goodness
Trust me, once you try this, you’ll understand why I make it at least twice a week during soup season! If you’re looking for other quick comfort meals, check out some ideas over at familytastes.com.
PrintCreamy Broccoli Cheddar Chicken Soup in 30 Minutes – Comfort in Every Bite
A creamy and comforting broccoli cheddar chicken soup packed with protein and nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Melt butter in a pot over medium heat.
- Add onion and garlic, sauté until soft.
- Pour in chicken broth and bring to a boil.
- Add broccoli and cook for 5 minutes.
- Stir in shredded chicken and heavy cream.
- Simmer for 10 minutes.
- Add cheddar cheese and stir until melted.
- Season with salt and pepper.
Notes
- For a keto version, use full-fat cream and cheese.
- For a low-calorie version, replace heavy cream with milk.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Ingredients for Creamy Broccoli Cheddar Chicken Soup
Here’s everything you’ll need to make this cozy masterpiece, I promise it’s all simple stuff you probably have already! The key is fresh ingredients and good-quality cheese (none of that pre-shredded stuff with anti-caking agents, it makes the soup grainy).
- Chicken: 2 cups cooked chicken, shredded (I use leftovers or grab a rotisserie chicken when I’m lazy)
- Veggies: 4 cups broccoli florets (chopped bite-size), 1 onion (diced), 2 cloves garlic (minced)
- Dairy: 1 cup shredded sharp cheddar (block cheese works best), 1 cup heavy cream
- Liquids: 4 cups chicken broth (homemade if you’ve got it!)
- Seasonings: 2 tbsp butter, 1 tsp salt, 1/2 tsp black pepper
See? Nothing fancy, just real food that comes together beautifully. Now let’s make some magic!
How to Make Creamy Broccoli Cheddar Chicken Soup
Okay, let’s get cooking! This creamy broccoli cheddar chicken soup comes together so easily, just follow these simple steps and you’ll have restaurant-quality soup in no time. I’ve made this dozens of times (maybe hundreds?), so I’ve got all the little tricks down pat.
Step 1: Sauté the Aromatics
First, melt that butter in your pot over medium heat, don’t rush this! You want it just bubbling gently. Toss in your diced onions and give them about 3 minutes until they turn translucent. That’s when you add the garlic, just 30 seconds more until it smells amazing. This foundation builds so much flavor!
Step 2: Cook the Broccoli
Pour in your chicken broth and crank the heat up to bring it to a boil. Now add those beautiful broccoli florets, they’ll cook in about 5 minutes. You want them tender but still bright green with a little bite. Overcooked broccoli turns sad and mushy, and nobody wants that!
Step 3: Add Cream and Cheese
Here’s where patience pays off! Reduce the heat to low before stirring in the heavy cream and shredded chicken. Now sprinkle that glorious cheddar cheese slowly while stirring constantly. Keep the heat low, if it’s too hot, your cheese will separate and get grainy. When it’s perfectly smooth and velvety, you’ll know it’s done!
Tips for the Best Creamy Broccoli Cheddar Chicken Soup
After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “wow!” every single time:
- Shred your own cheese, pre-shredded bags contain anti-caking agents that make your soup grainy
- Save a handful of broccoli florets, stir them in at the end for fresh texture
- Use full-fat dairy, low-fat versions tend to separate when reheated
- Don’t boil after adding cheese, keep it at a gentle simmer to stay silky smooth
Oh, and always taste before serving, sometimes it needs an extra pinch of salt to make all those flavors pop!
Variations of Creamy Broccoli Cheddar Chicken Soup
One of my favorite things about this soup is how easily it adapts to different diets and tastes! Here are some of my go-to twists:
- Keto version: Swap in turkey bacon bits and use extra sharp cheddar for maximum flavor
- Low-calorie: Try almond milk instead of cream and reduce the cheese by half
- Extra veggie: Toss in some cauliflower florets with the broccoli
- Spicy kick: Add a dash of cayenne or diced jalapeños when sautéing the onions
The possibilities are endless, make it your own! If you enjoy quick chicken dishes, you might also like this creamy chicken garlic parmesan pasta.
Serving Suggestions for Creamy Broccoli Cheddar Chicken Soup
Oh, let me tell you how I love to serve this soup, it’s practically a meal all by itself, but I’ve got some perfect pairings that take it over the top! My absolute favorite is a chunk of warm, crusty bread for dipping, that golden crust soaking up the cheesy broth is pure heaven. When I’m feeling fancy, I’ll whip up some garlic bread or cheesy toast. For lighter days, a simple green salad with tangy vinaigrette cuts through the richness beautifully. And don’t forget the extra sprinkle of cheddar on top, because more cheese is always better!
Storage and Reheating
Here’s the deal with leftovers, this creamy broccoli cheddar chicken soup keeps beautifully in the fridge for about 3 days, but you’ve got to reheat it right! Always use low heat and stir frequently, rushing with high heat makes the dairy separate. If it does get a bit grainy, a splash of warm milk while stirring usually brings it back to silky perfection. I don’t recommend freezing though, dairy-based soups just never taste quite the same after thawing. Trust me, this soup is so good it rarely lasts more than a day in my house anyway!
Nutritional Information
Here’s the scoop on what’s in each comforting bowl of my creamy broccoli cheddar chicken soup! Keep in mind these are estimates, your exact numbers will vary depending on your specific ingredients (especially cheese and cream choices). Per generous serving:
- 350 calories, satisfying but not too heavy
- 25g protein from all that chicken and cheese
- 10g carbs (mostly from the broccoli!)
- 22g fat, that’s what makes it so creamy and delicious
Not bad for something that tastes this indulgent, right? The broccoli gives you fiber and vitamins too, comfort food that loves you back! For another easy chicken dinner idea, try this crockpot creamy garlic chicken recipe.
FAQs About Creamy Broccoli Cheddar Chicken Soup
Can I freeze this soup?
Oh honey, I wish! But dairy-based soups like this creamy broccoli cheddar chicken soup don’t freeze well, the texture turns grainy when thawed. It keeps beautifully in the fridge for 3 days though, and reheats like a dream on low heat with constant stirring.
Is this recipe gluten-free?
Absolutely! There’s no flour or gluten-containing ingredients in my creamy broccoli cheddar chicken soup. Just make sure your chicken broth is gluten-free (most are, but always check labels if you’re sensitive).
Can I make this soup in my Instant Pot?
You bet! Sauté the onions and garlic right in the pot, then add everything except the cream and cheese. Pressure cook on high for 3 minutes, quick release, then stir in dairy at the end. So easy!
What’s the best cheese to use?
I swear by sharp cheddar, it gives the most flavor. But feel free to experiment! Gruyère makes it fancy, while Monterey Jack keeps it mild for kids. Just avoid pre-shredded cheeses, they make the soup grainy.
How can I make this soup keto-friendly?
You’re in luck! This creamy broccoli cheddar chicken soup is naturally low-carb. Just use full-fat dairy and skip any thickeners. I sometimes add a splash of cream cheese for extra richness, so good! If you like keto options, you might enjoy this 5 ingredient keto butter chicken.