Save My roommate walked in during a snowstorm last winter, shaking off her coat and announcing she needed something that tasted like a hug in a bowl. I raided the fridge and found chicken I'd roasted the day before, a head of broccoli threatening to go limp, and a block of cheddar. Forty five minutes later, we were both curled on the couch with steaming spoons, watching fat flakes coat the windows while the pot sat on the back burner, tempting us for seconds.
Last month my dad came over for lunch and took three bowls, mumbling something about just tasting it for quality control between each serving. He asked for the recipe before he'd even finished wiping his mustache with a napkin, and now he texts me photos every time he makes it, usually with some variation about how he added bacon or used extra sharp cheddar this time.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, or use leftover roast chicken from Sunday dinner
- 2 cups fresh broccoli florets: Cut them into bite sized pieces so they cook evenly and float nicely in every spoonful
- 1 medium carrot: Adds a subtle sweetness that balances the sharp cheddar perfectly
- 1 small onion: Finely chopped so it melts into the base without overwhelming the other flavors
- 2 cloves garlic: Minced fresh, never jarred, for that aromatic punch
- 2 cups whole milk: The fat content matters for creaminess, though you can get away with 2 percent
- 2 cups low sodium chicken broth: Lets you control the salt level since the cheese adds plenty
- 1 ½ cups sharp cheddar cheese: Shred it yourself because pre shredded cheese has anti caking agents that make sauce grainy
- 2 tablespoons unsalted butter: Forms the foundation of your roux and adds that rich mouthfeel
- 2 tablespoons all purpose flour: Creates the velvety thickness without any heavy cream
- ½ teaspoon dried thyme: Earthy and warm, pairs beautifully with both chicken and broccoli
- ½ teaspoon paprika: Just a hint of smokiness that deepens the flavor profile
- Salt and black pepper: Season gradually as you cook, tasting along the way
Instructions
- Build your flavor base:
- Melt the butter in a large pot over medium heat until it foams slightly, then toss in the onion, carrot, and garlic. Let them soften for about five minutes, stirring occasionally until the onion turns translucent and your kitchen starts to smell like comfort.
- Create the roux:
- Sprinkle the flour over the vegetables and stir constantly for one to two minutes. The mixture will look pasty and thick, which is exactly what you want, and you'll know it's ready when it smells slightly nutty.
- Add the liquids:
- Pour in the chicken broth first, whisking furiously to incorporate the roux, then slowly stream in the milk. Keep whisking until the mixture is smooth and begins to thicken slightly, coating the back of a spoon.
- Cook the broccoli:
- Toss in the broccoli florets along with the thyme, paprika, salt, and pepper. Let everything simmer gently for ten to twelve minutes until the broccoli is tender but not falling apart.
- Add the chicken:
- Stir in the cooked chicken and let it warm through for another five minutes, allowing all the flavors to meld together.
- Melt in the cheese:
- Remove the pot from heat completely. Gradually stir in the shredded cheddar, adding it in handfuls and letting each batch melt before adding more.
- Season and serve:
- Taste your soup and adjust the salt or pepper if needed. Ladle into bowls while it's steaming hot, maybe sprinkle a little extra cheese on top if you're feeling indulgent.
Save This recipe became my go to sick day food last winter when I caught that nasty flu going around. Something about the warm broth and the way the cheese coats your spoon makes you feel cared for even when you're miserable, and now I keep the ingredients stocked just in case someone in my house needs a little extra comfort.
Making It Your Own
I've discovered that blending half the soup creates an incredibly velvety texture while still leaving chunks for substance. Use an immersion blender directly in the pot for about ten seconds, just enough to thicken the base without turning everything completely smooth. The first time I did this, my husband asked why restaurant soup always tasted better, and honestly, this might be the secret.
Timing Tips
You can prep everything ahead of time. Chop the vegetables and shred the cheese the night before, storing them in separate containers. When you're ready to cook, the active time drops to about fifteen minutes. I often do the prep on Sunday and make the soup on Monday for an almost instant weeknight dinner that feels special.
Serving Suggestions
Crusty bread is non negotiable for dunking. I like to rip a sourdough baguette into chunks and let everyone sop up every last drop from their bowls. A simple green salad with vinaigrette cuts through the richness nicely.
- Top with crispy bacon bits for a salty crunch contrast
- Add a dollop of sour cream or Greek yogurt for extra tang
- Pair with a light white wine like Pinot Grigio
Save There's something deeply satisfying about watching empty bowls get scraped clean, especially when someone asks if there's any left in the pot. This soup has become my quiet way of saying I care without actually having to say the words out loud.
Recipe FAQs
- → Can I make this ahead of time?
Absolutely. The soup actually develops deeper flavors when made ahead. Store in the refrigerator for up to 3 days, though the broth may thicken—simply thin with a splash of milk or broth when reheating.
- → Can I freeze this?
Yes, freeze before adding the cheese for best results. The dairy can separate when frozen and reheated. Thaw overnight in the refrigerator, reheat gently, then stir in fresh cheddar.
- → What can I substitute for rotisserie chicken?
Leftover roasted or grilled chicken works perfectly. You can also poach raw chicken breasts in the broth during step 4, then remove, shred, and return to the pot.
- → How do I make it thicker or thinner?
For thicker consistency, increase flour to 3 tablespoons or blend part of the soup. To thin, add more broth or milk gradually until reaching desired consistency.
- → Can I make this dairy-free?
Substitute whole milk with unsweetened almond or coconut milk, replace cheddar with dairy-free cheese shreds, and use olive oil instead of butter. The texture will differ slightly.