Name: Broccoli Cheddar Chicken Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 to 4 tablespoons olive oil; 2 boneless chicken breasts, diced small (about 1.75 lbs); 2 cups diced yellow onion (about 1 onion); 1 cup celery, diced small (about 3 ribs); 4 cups roughly chopped broccoli (about 2 heads of broccoli); 1 cup matchstick carrots; 1 tablespoon minced garlic (about 3 garlic cloves); ¼ teaspoon paprika; 1 teaspoon kosher salt, divided; ½ teaspoon black pepper, divided; ¼ cup all purpose flour; 5 cups low sodium chicken broth; 1 cup milk of choice; 2 cups shredded SHARP cheddar cheese; thinly sliced green onions, for garnish

I'm sure you're no stranger to rich and creamy, comforting Broccoli Cheddar Soup, but have you ever tried adding pieces of chicken to it for a heartier, more protein-packed bite?! This Broccoli Cheddar Chicken Soup will check all those boxes and more! Filled with fresh veggies, chunks of chicken breast, and sharp cheddar cheese, it's just like the soup you already know and love, but with a little added twist!

Broccoli Cheddar Chicken Soup in a pot with a ladle scooping it out.

As my protein of choice, it's basically my "M.O." to add chicken to recipes that don't usually include it because I find it helps make them a little more filling. With vegetables, like fresh broccoli, celery, and carrots, plus protein from chicken, this riff on broccoli cheddar soup transforms it from a light lunch, side dish, or appetizer into an all-in-one meal that you can even make on busy weeknights. Serve it with a piece of crusty bread, and it's sure to keep you full and satisfied for a long time!

Made in one pot in under 45 minutes and perfectly creamy thanks to a combination of milk and flour, it's a little less heavy than versions made with loads of heavy cream or butter, but I promise you won't miss a thing!

As a big fan of lightening up traditionally-rich soups, I've learned that flavor beats loads of creaminess every time. So, don't worry, you'll want to curl up with a bowl of this Broccoli Cheddar Chicken Soup this winter because it's just as warm and cozy as all the others, only with a bit less heaviness. It's a win-win for all!

Ingredients

How to Make Broccoli Cheddar Chicken Soup

Diced chicken cooked in a large stock pot.

Step 1: Set a large stock pot over medium heat. Add olive oil. Once oil is hot, add the diced chicken. Season with salt and pepper.

Step 2: Brown chicken, stirring intermittently, until cooked through, about 5 minutes. Once chicken is cooked, remove it onto a plate and set it aside.

⭐️ Quick Tip! Cut the pieces of broccoli a bit large and equal in size. This helps to ensure they don't turn too mushy as you simmer the soup. You can always break the large pieces up with a spoon after cooking.

Onion and celery cooked in a large stock pot.

Step 3: If needed, add olive oil to the pot. Add onion and celery. Cook, again stirring intermittently, until onion starts to soften.

Step 4: Add broccoli, carrots, garlic, paprika, salt, and pepper. Stir to combine.

Step 5: Add flour and stir to coat the veggies.

Step 6: Pour in broth. Bring soup to a boil. Turn heat to low and simmer until the broccoli turns fork-tender.

Chicken, milk, and cheese added to the pot.

Step 7: Remove from heat. Add chicken back to the pot. Stir in milk and cheddar cheese.

Step 8: Serve soup warm with sliced green onions and additional cheese over top.

A bowl of Broccoli Cheddar Chicken Soup with a serving spoon.

My Top Tips!

⭐️ Feeling lazy? Or short on time?! Use ½ teaspoon onion powder in place of diced onions, frozen broccoli in place of fresh, and ¼ teaspoon garlic powder in place of garlic cloves.

⭐️ Make sure to use SHARP or EXTRA SHARP cheddar cheese, as this will provide some added flavor to the soup.