Chicken Broccoli Cheddar Soup

Name: Chicken Broccoli Cheddar Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb (450 g) boneless, skinless chicken breasts, trimmed of excess fat; 3½ cups (830 ml) low-sodium chicken broth, plus water if needed to make up 3½ cups after poaching; 4 tbsp (57 g) unsalted butter; 1 medium (150 g) yellow onion, finely diced (about 1 cup); 2 medium (150 g) carrots, peeled and cut into ¼-inch (6 mm) dice (about 1 cup); 3 cloves (9 g) garlic cloves, minced; ⅓ cup (42 g) all-purpose flour; ½ tsp (½ g) dried thyme; 2 cups (480 ml) whole milk, at room temperature or cool from the fridge; 12 oz (340 g) broccoli florets, cut into ½-inch (1.5 cm) pieces (about 4 cups); stems peeled and diced if using; ½ cup (120 ml) heavy cream; 1 tsp (5 g) Dijon mustard; ⅛ tsp (0.3 g) ground nutmeg; 8 oz (225 g) sharp cheddar cheese, freshly grated from a block on the large holes of a box grater (about 2 cups), at room temperature; 1 tsp (5 g) kosher salt, plus more to taste; ½ tsp (1 g) black pepper, freshly ground; hot sauce, to taste, for serving (optional)

From the MyKitchenBank Kitchen

A thick, velvety soup loaded with tender shredded chicken, small broccoli florets, and diced carrots, finished off the heat with freshly grated sharp cheddar. The chicken poaches in the broth first, so it stays juicy and flavors the soup base.

Prep: 20 min
Cook: 45 min
Wait: 10 min
Total: 1 hr 15 min
Makes: About 9 cups (2.1 L), serving 6 as a main course

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Ingredients

6 servings

For the chicken
1 lb (450 g) boneless, skinless chicken breasts, trimmed of excess fat
3½ cups (830 ml) low-sodium chicken broth, plus water if needed to make up 3½ cups after poaching
For the soup
4 tbsp (57 g) unsalted butter
1 medium (150 g) yellow onion, finely diced (about 1 cup)
2 medium (150 g) carrots, peeled and cut into ¼-inch (6 mm) dice (about 1 cup)
3 cloves (9 g) garlic cloves, minced
⅓ cup (42 g) all-purpose flour
½ tsp (0.5 g) dried thyme
2 cups (480 ml) whole milk, at room temperature or cool from the fridge
12 oz (340 g) broccoli florets, cut into ½-inch (1.5 cm) pieces (about 4 cups); stems peeled and diced if using
½ cup (120 ml) heavy cream
1 tsp (5 g) Dijon mustard
⅛ tsp (0.3 g) ground nutmeg
8 oz (225 g) sharp cheddar cheese, freshly grated from a block on the large holes of a box grater (about 2 cups), at room temperature
1 tsp (5 g) kosher salt, plus more to taste
½ tsp (1 g) black pepper, freshly ground
hot sauce, to taste, for serving (optional)

Equipment (8)

5- to 6-quart (5-6 L) heavy-bottomed soup pot with lid
Large whisk
Wooden spoon or heatproof spatula
Box grater
Instant-read thermometer
Cutting board and chef's knife
Liquid measuring cup (at least 4 cups / 1 L)
Two forks for shredding

Steps

Before you start

Grate the cheddar from a block yourself. Pre-shredded cheese contains anti-caking starch and can make the soup grainy.
Let the grated cheese sit at room temperature while you cook so it melts quickly and gently.
Cut the broccoli into small, bite-size pieces (about ½ inch / 1.5 cm) so it cooks evenly and fits on a spoon.
Use a 5- to 6-quart (5-6 L) heavy pot, so the soup heats evenly and is less likely to scorch. This is a stovetop recipe; no oven is needed.

1
Prep the ingredients
- Dice the onion and carrots, mince the garlic, and cut the broccoli into ½-inch (1.5 cm) pieces.
- Grate the cheddar on the large holes of a box grater and leave it on the counter.
- Measure the flour, thyme, mustard, and nutmeg into small bowls or onto a plate so they are ready when you need them.
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Ready when: Everything is chopped, grated, and measured within reach of the stove.
Tip: Small, even pieces matter here. Large broccoli florets turn mushy on the outside before the center is tender.
2
Poach the chicken
- Put the chicken breasts and 3½ cups (830 ml) chicken broth in the pot.
- Bring to a bare simmer over medium-high heat, then reduce to medium-low, cover, and cook 15 to 18 minutes, flipping the chicken once halfway.
- Keep the liquid at small, lazy bubbles rather than a hard boil.
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Ready when: The thickest part of the chicken reads 165°F (74°C) on an instant-read thermometer and the meat is white throughout with clear juices.
Tip: A hard boil makes poached chicken tough and stringy, so adjust the heat down if the broth bubbles vigorously.
3
Shred chicken, reserve broth
- Transfer the chicken to a cutting board and let it cool for 5 minutes.
- Pour the poaching broth into a liquid measuring cup and add water, if needed, to reach 3½ cups (830 ml).
- Shred the chicken into small bite-size pieces with two forks, then set it aside.
- Wipe out the pot with a paper towel.
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Ready when: Chicken pulls apart easily into fine shreds and the broth measures 3½ cups.
Tip: Cover the shredded chicken with a plate or foil so it does not dry out.
4
Sauté onion and carrots
- Return the pot to the stove over medium heat.
- Melt the butter, then add the onion, carrots, and salt.
- Cook, stirring often, 7 to 8 minutes, until the onion is soft and translucent and the carrots begin to brighten and soften at the edges.
- Do not let them brown.
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Ready when: Onion is translucent and soft with no browned edges; the butter smells sweet and nutty, not burnt.
Tip: If the butter starts to brown, lower the heat to medium-low.
5
Cook garlic and flour
- Add the garlic and thyme and stir for 30 seconds until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
- The mixture will look like a thick, pasty coating on the vegetables.
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Ready when: No dry white flour is visible, and the mixture smells lightly toasty, like pie crust.
Tip: Keep stirring so the flour does not scorch on the bottom of the pot.
6
Add broth and milk
- Pour in the reserved broth about ½ cup (120 ml) at a time, whisking well after each addition and scraping the bottom of the pot to dissolve any bits.
- Once all the broth is in and smooth, whisk in the milk.
- Raise the heat to medium-high and bring to a gentle simmer, stirring often.
- Reduce the heat to medium-low and simmer 8 to 10 minutes, stirring every couple of minutes.
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Ready when: The soup coats the back of a spoon and a finger drawn across it leaves a clean line; the carrots are nearly tender when pierced with a fork.
Tip: Adding the liquid gradually prevents lumps. If you spot any, whisk vigorously for 30 seconds.
7
Simmer the broccoli
- Stir in the broccoli and black pepper.
- Simmer gently over medium-low heat for 5 to 6 minutes, stirring occasionally, until the broccoli is bright green and tender but still holds its shape.
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Ready when: A broccoli piece is easily pierced with a fork but is not army green or falling apart.
Tip: Overcooked broccoli turns olive-colored and smells sulfurous, so start checking at 5 minutes.
8
Return chicken, add cream
- Stir in the shredded chicken, heavy cream, Dijon mustard, and nutmeg.
- Heat for 2 to 3 minutes, until steaming hot with only tiny bubbles around the edges, then reduce the heat to low.
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Ready when: Soup is steaming and evenly pale cream-colored, with the chicken heated through.
Tip: Do not let the soup boil once the cream is in, because high heat can cause it to separate.
9
Melt in the cheddar
- Remove the pot from the heat.
- Add the cheddar one large handful at a time, stirring gently with a spoon until each addition has melted before adding the next.
- If the cheese does not fully melt, return the pot to very low heat for 30 to 60 seconds while stirring.
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Ready when: The soup is smooth, glossy, and thick, with no strings or clumps of unmelted cheese.
Tip: Adding the cheese off the heat, gradually, keeps it from turning grainy or oily.
10
Rest, season, and serve
- Let the soup rest, covered, for 5 minutes so it thickens slightly and the flavors blend.
- Taste and add more salt or pepper if needed, and a few dashes of hot sauce if you like.
- Ladle into warm bowls and serve.
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Ready when: Soup is thick enough to coat a spoon and tastes well seasoned, with a clear sharp cheddar flavor.
Tip: If the soup is thicker than you like, stir in a splash of warm milk or broth, 2 tablespoons at a time.

Good to know

Tips

Always grate your own cheese and add it off the heat, a handful at a time, for the smoothest soup.
For a thicker soup with more body, use an immersion blender for 3 or 4 short pulses before adding the chicken, leaving plenty of texture.
Use extra-sharp cheddar for the boldest flavor, since milk and cream mellow the cheese.
Serve with crusty bread, or in a hollowed bread bowl, to soak up the soup.

Make ahead

The soup can be made through step 8 (before adding the cheese) up to 2 days ahead. Cool, refrigerate in an airtight container, then reheat gently over medium-low heat and stir in the cheese off the heat just before serving. You can also poach and shred the chicken up to 2 days ahead.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 2 months, though the texture may be slightly less smooth after thawing. Reheat: thaw overnight in the fridge, then warm in a pot over low heat, stirring often and never boiling, adding a splash of milk or broth to loosen. Microwave in 60-second bursts at 50% power, stirring between each.

Substitutions

boneless, skinless chicken breasts → Boneless, skinless chicken thighs or 3 cups shredded rotisserie chicken. Thighs need 18 to 22 minutes of poaching. If using rotisserie chicken, skip the poaching and use 3½ cups of store-bought broth, then add the chicken in step 8.
heavy cream → Half-and-half or additional whole milk. The soup will be a little lighter and less rich but still creamy.
all-purpose flour → 1½ tablespoons cornstarch mixed with 3 tablespoons cold milk. Skip the flour step; whisk the slurry into the simmering soup in step 6 and cook 2 minutes until thickened.
sharp cheddar cheese → Half sharp cheddar and half Gruyère or Monterey Jack. Melts well; Gruyère adds nutty depth, while Monterey Jack is milder.