Broccoli Cheddar Chicken Soup
ONE POT | MEAL PREP
Broccoli cheddar soup is good. Broccoli cheddar chicken soup that handles dinner in one pot? Even better. This version has sharp cheddar, tender broccoli, grated carrots, and rotisserie chicken tucked into a creamy broth. No flour, no heavy cream, and no separate pan of chicken to cook.
A Favorite Soup with a Dinner Upgrade
After cooking for clients all day, I’m very interested in a dinner that involves pulling apart a rotisserie chicken and calling that the prep. It gives this soup a substantial boost without adding another cooking step. Chicken bone broth makes a savory base plus a hugh nutritional boost, while shallots, garlic, and a little dried thyme keep every spoonful from tasting like melted cheese alone.
Small Broccoli Pieces Make the Difference
Big broccoli florets have their place. Hanging off the edge of your soup spoon is not it. Cut the broccoli into small, bite-sized pieces so it cooks quickly and you get a little of everything in each spoonful. Grated carrots soften right alongside it, adding sweetness and color without another round of chopping…I’m here for those store bought short cuts.
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The Trick to a Creamy Broth
Blend half the vegetables and broth before adding the chicken and cheddar. The blended broccoli gives the soup body while the remaining pieces keep some texture. Whole milk adds a mild, creamy finish; unsweetened canned coconut milk makes a richer base with a subtle coconut flavor. Either works, though milk lets the cheddar take center stage.
Keep the Cheddar Smooth
Grate the cheese from a block and stir it in off the heat. It’s one small step worth doing: freshly grated cheddar melts more smoothly (store bought pre-chredded or grated cheese is covered in a coating that doesn’t allow it to melt smoothly – ugh), and gentle heat helps keep the soup creamy. Add a few handfuls of chicken, grab bowls, and dinner is handled. Gluten-free toast for wiping out the bowl is strongly encouraged.
Chef’s Note
If you’re making this broccoli cheddar chicken soup ahead, reheat it gently and add a splash of broth or milk to loosen it. Save a little freshly grated cheddar for the top!
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Broccoli Cheddar Chicken Soup
- Total Time: 30 minutes
- Yield: 6 1x
- Diet: Gluten-Free
Description
Rotisserie chicken, finely chopped broccoli, and sharp cheddar turn a familiar favorite into an easy dinner. Blending half the vegetables creates a creamy base without flour, while grated carrots and dried thyme round out the savory broth.
Ingredients
- 2 tbsp. butter
- 2 medium shallots, finely chopped
- 1 cup grated carrots
- 3 garlic cloves, minced
- 1/2 tsp. dried thyme
- 1/4 tsp. salt, plus more to taste
- 1/2 tsp. black pepper
- 4 cups chicken bone broth
- 1 lb. broccoli, cut into small, bite-sized pieces (about 5 cups)
- 1 1/2 cups whole milk or well-stirred unsweetened canned coconut milk
- 3 cups shredded rotisserie chicken
- 8 oz. sharp cheddar cheese, freshly grated (about 2 cups)
Get Recipe Ingredients
Instructions
- Melt the butter in a large pot over medium heat. Add the shallots and carrots and cook for 3–4 minutes, stirring occasionally, until softened. Add the garlic, thyme, salt, and pepper; cook for 30 seconds.
- Add the bone broth and broccoli. Bring to a boil, then reduce the heat and partially cover. Simmer for 8–10 minutes, until the broccoli is tender.
- ransfer roughly half the soup, including vegetables and broth, to a heat-safe blender. Blend until smooth, working in batches if needed and venting the lid according to the manufacturer’s instructions. Return it to the pot. Alternatively, transfer half to a deep heatproof container and blend with an immersion blender.
- Stir in the milk and chicken. Cook over medium-low heat for 3–4 minutes, stirring occasionally, until hot throughout. Keep it below a boil.
- Remove the pot from the heat. Gradually stir in the cheddar, a handful at a time, until melted and smooth. Taste and adjust the salt and pepper. Add a splash of broth if you prefer a thinner soup.
Notes
Use cheddar grated from a block for the smoothest finish. Coconut milk replaces the milk, but the butter and cheddar mean this soup is still made with dairy. For gluten-free soup, check the rotisserie chicken and broth labels.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Hi, I'm Kat.
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Hi, I’m Kat, a Colorado-based personal chef, soccer mom, and the heart behind White Sparrow Food Company. I share easy, wholesome, gluten-free recipes inspired by the meals I cook for my clients and made simple for real life at home.
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