I’ve always loved a broccoli cheddar soup, but it never tasted quite as good when I made it at home. Not until now! This chicken broccoli cheddar soup is perfectly creamy and delicious. You can leave the chicken out if you want, but I like adding it for protein since I know I’m going to make an entire meal of this soup anyways. With a big hunk of crusty bread for dipping or served in a bread bowl if you’re feeling fancy, this is one soup recipe that you’ll want to make again and again. This version of the classic soup is sure to be your new favorite version of it.
This chicken broccoli cheddar soup recipe starts like many good soups do. Sautéing onions, celery, carrots, and garlic in butter. Add some flour to coat the vegetables evenly and then add in your chicken broth and milk. Once the soup begins to thicken, add your cooked shredded chicken and chopped broccoli. Season with salt, pepper, dry mustard, and thyme and then add your shredded cheddar cheese, Velveeta, and cream cheese. Just a little bit goes a long way in the soup making it so creamy and makes sure that the soup doesn’t separate. Give it a taste and add more salt and pepper if you like! I love to serve this soup with sourdough bread or with crumbled crackers on top.
This recipe is truly one that is going to be a staple in our house and I hope it is in yours too. It may be the best broccoli cheddar soup that you’ll ever have! I was so excited every day I got to enjoy leftovers of this easy soup recipe for lunch. It tastes just like a cozy bowl of soup that you’d get at a restaurant, but it’s even better because it’s homemade.
- 4 tbsp. butter
- ½ onion, finely chopped
- 3-4 carrots, peeled and diced
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 4 cups milk
- 2 tsp. dry mustard
- 1 tsp. ground dried thyme
- 1 tsp. salt + more to taste
- ½ tsp. black pepper + more to taste
- 2-3 broccoli crowns, chopped
- 2 cups cooked shredded chicken.
- 8 oz. velveeta cheese, cubed
- 3 oz. cream cheese, cubed
- 2 cups shredded extra sharp cheddar cheese
- Bread, crackers, or extra cheese for serving, optional
- In a large pot, melt the butter. Add onion, carrots, and celery and cook for about 5 minutes. Add garlic and cook for a few minutes more until onions and garlic are fragrant.
- Add the flour and stir to coat the vegetables. Cook for a few minutes.
- Add the chicken broth, milk, mustard, thyme, salt, and pepper. Stir to combine and bring to a simmer. Be sure to stir frequently and scrape the bottom to make sure the flour doesn't stick.
- Once the soup is simmering, add the broccoli and chicken and cook until broccoli is tender.
- Stir in the velveeta, cream cheese, and shredded cheddar cheese until melted.
- Serve with crusty bread or crackers, if desired.
- Enjoy!
[…] going to have the coldest weather we’ve had all winter, which means I plan to make lots of cozy soups. Growing up in Chicago and going to college in New York, I’m unphased by winter weather. That […]