One-Pot Chicken Broccoli and Cheese Noodle Soup

Name: One-Pot Chicken Broccoli and Cheese Noodle Soup
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ tablespoon (22 g) unsalted butter; 1 medium (150 g) yellow onion, medium, finely diced; 1¼ lb (570 g) boneless, skinless chicken breast, cut into ¾-inch (2 cm) cubes; 4 cups (960 ml) low-sodium chicken broth; 2 cups (170 g) egg noodles, wide or medium, uncooked; 3½ cups (350 g) fresh broccoli crowns, cut into small florets (about ¾-inch / 2 cm); 1½ cups (170 g) sharp cheddar cheese, shredded; ½ cup (120 ml) heavy cream; to taste salt; to taste freshly ground black pepper; ½ teaspoon (2½ g) garlic powder (optional); ½ teaspoon (½ g) dried thyme (optional)

From the MyKitchenBank Kitchen

A comforting, creamy one-pot soup loaded with tender chicken, egg noodles, and broccoli in a rich cheddar cheese broth. Ready in under 30 minutes, this kid-friendly favorite requires just one pot and makes an easy weeknight dinner that feels like a warm hug.

Prep: 10 min
Cook: 18 min
Total: 28 min
Makes: 4 servings (about 2 cups each)

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Steps

Before you start

Cut chicken breasts into bite-size pieces (about ¾-inch cubes) before starting
Chop broccoli florets into small, uniform pieces so they cook evenly
Have all ingredients measured and ready near your stovetop

1
Sauté aromatics
- Melt butter in a large 5-quart pot over medium heat.
- Add diced onion and cook, stirring occasionally, for 3 minutes until softened and fragrant but not browned.
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Ready when: Onion is translucent and softened
Tip: Keep heat at medium to avoid browning the butter
2
Cook chicken
- Add cubed chicken to the pot, stirring frequently, for 4–5 minutes until the outside is mostly opaque and the chicken is no longer pink on the surface.
- The chicken doesn't need to be fully cooked through yet.
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Ready when: Chicken is opaque on the surface, no longer raw-looking
Tip: Stir frequently to ensure even cooking and prevent sticking
3
Build the broth
- Pour in chicken broth and bring to a boil over medium-high heat.
- Once boiling, reduce heat to medium and add egg noodles and broccoli florets.
- Stir well to distribute ingredients evenly.
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Ready when: Broth is at a rolling boil
Tip: Stir immediately after adding noodles so they don't clump together
4
Simmer until tenderOven 165°F / 75°C
- Maintain a gentle simmer and cook uncovered for 7–8 minutes, stirring occasionally, until the noodles are just tender and the chicken is fully cooked through (internal temperature 165°F / 74°C).
- The broccoli should be bright green and tender-crisp.
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Ready when: Noodles are tender but not mushy, broccoli is bright green and tender-crisp
Tip: Don't overcook the noodles or they'll fall apart; test at 6 minutes
5
Add cream and cheese
- Remove the pot from heat.
- Pour in heavy cream and stir to combine.
- Add shredded cheddar cheese, garlic powder, and thyme (if using), stirring constantly until the cheese melts completely and the soup is smooth.
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Ready when: Cheese is completely melted and soup is creamy and smooth
Tip: Removing from heat prevents the cream from curdling and keeps the cheese silky
6
Season to taste
- Taste the soup and season with salt and freshly ground black pepper as needed.
- Start with ½ teaspoon of salt and adjust from there, remembering that the broth and cheese already contribute saltiness.
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Ready when: Soup tastes well-seasoned and balanced
Tip: Taste before adding much salt—the broth and cheese bring significant saltiness

Good to know

Tips

For extra creaminess without adding more dairy, reserve ¼ cup of the hot broth before adding the cream, mix it with 1 teaspoon of cornstarch until smooth, stir it back into the pot, and then add the cream and cheese.
Don't let the soup boil vigorously once you've added the cream and cheese, as high heat can break down the cream and make the cheese grainy.
This soup is even better the next day as the flavors meld together. Store and reheat as directed.
For a lighter version, use boneless, skinless chicken thighs instead of breast for more flavor, or substitute half the heavy cream with plain Greek yogurt stirred in off the heat.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of chicken broth or water if the soup has thickened. Do not freeze, as the cream and noodles do not hold up well to freezing.

Substitutions

sharp cheddar cheese → Monterey Jack or Gruyère cheese. Use the same amount; these cheeses will create a slightly different flavor profile but melt just as smoothly.
heavy cream → whole milk or half-and-half. Use the same amount; the soup will be less rich but still creamy. Whole milk may require an extra ¼ teaspoon of cornstarch slurried with water to achieve the desired thickness.
egg noodles, wide or medium → small pasta shapes like ditalini, elbow, or penne. Use the same amount; cooking time may vary slightly depending on the pasta shape, so test for tenderness after 6 minutes.
fresh broccoli crowns → frozen broccoli florets or mixed vegetables like carrots and peas. Use the same amount; frozen broccoli doesn't need thawing first and cooks in the same time. Adjust other vegetables to your preference.