Pin it The wind was howling against my kitchen windows last November, rattling the frames in that way that makes you want to hibernate. I'd just come back from the grocery store with a rotisserie chicken and a head of broccoli, not really sure what I was planning. Something warm happened in the pot about twenty minutes later, and suddenly my whole apartment smelled like comfort itself.
My roommate walked in mid simmer and immediately abandoned her backpack by the door. She stood over the pot, inhaling deeply, and asked if I'd learned this from someone's grandmother. That's the thing about this soup. It carries that kind of inherited wisdom in every spoonful, even if you're making it for the first time on a random Tuesday.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves you the step of cooking meat separately
- 2 cups fresh broccoli florets: Cut them into consistent bite sized pieces so they cook evenly and maintain some texture
- 1 medium carrot: Adds natural sweetness and beautiful color contrast against the green broccoli
- 1 small onion: Finely chopped so it practically dissolves into the creamy base
- 2 cloves garlic: Minced fresh because jarred garlic can taste harsh in gentle soups
- 2 cups whole milk: The fat content matters for texture, though you can get away with 2 percent if that is what you have
- 2 cups low sodium chicken broth: Control the salt yourself since the cheese will add plenty
- 1 ½ cups sharp cheddar cheese: Shred it yourself because pre shredded cheese resists melting smoothly
- 2 tablespoons unsalted butter: The foundation of your roux and flavor
- 2 tablespoons all purpose flour: Creates the silky body that separates a soup from a broth
- ½ teaspoon dried thyme: Earthy and warm, it bridges the gap between the vegetables and dairy
- ½ teaspoon paprika: Just enough to add depth without making it taste like barbecue
- Salt and black pepper: Taste at the end since the cheese contributes significant saltiness
Instructions
- Build the flavor foundation:
- Melt the butter in your large soup pot over medium heat, then add the chopped onion, diced carrot, and minced garlic. Let them soften and become fragrant for about 4 to 5 minutes, stirring occasionally so nothing browns too quickly.
- Create the roux:
- Sprinkle the flour across the vegetables and stir constantly for 1 to 2 minutes. The mixture should look wet and paste like, cooking just long enough to lose that raw flour taste.
- Add the liquids gradually:
- Whisk in the chicken broth first, followed slowly by the milk, working out any lumps as you go. The liquid will thicken beautifully as it comes to temperature.
- Simmer the vegetables:
- Add the broccoli florets along with the thyme, paprika, salt, and pepper. Let everything simmer gently for 10 to 12 minutes until the broccoli is tender but not falling apart.
- Incorporate the chicken:
- Stir in your diced or shredded chicken and let it warm through for about 5 minutes. This step is more about heating the meat than cooking it further.
- Melt in the cheese:
- Remove the pot from heat completely before gradually stirring in the shredded cheddar. Adding cheese to boiling liquid can cause it to separate and become grainy.
- Final seasoning:
- Taste the soup and adjust salt or pepper if needed. Ladle into bowls and add a little extra cheddar on top if you are feeling generous.
Pin it I served this soup to my parents on a visit home, and my dad actually went quiet for a full minute after his first bite. That is the highest compliment he knows how to give food. Now he requests it every time the temperature drops below fifty degrees.
Making It Your Own
Sometimes I use cauliflower instead of broccoli, or throw in diced potatoes if I want something even more filling. The roux technique stays the same, and that is the real secret behind this soup's texture. I have also made it with turkey after Thanksgiving, and it might be even better that way.
Texture Preferences
My friend prefers it completely smooth and uses an immersion blender before adding the cheese and chicken. I like the contrast of tender broccoli florets suspended in the creamy base. Either approach works, depending on whether you want something elegant or rustic.
Serving Suggestions
This soup deserves good bread alongside it. Something with a crusty exterior that you can drag through the bowl. A simple green salad with vinaigrette cuts through the richness beautifully if you want to round out the meal.
- Grilled cheese sandwiches take this to nostalgia level quickly
- Crusty sourdough or baguette slices are perfect for dipping
- A light salad helps balance the creamy richness
Pin it There is something deeply satisfying about a soup that tastes like it came from a restaurant kitchen but came together in your own battered soup pot. Keep this one close for days when comfort is non negotiable.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Absolutely. Prepare the soup up to 2 days in advance and store in the refrigerator. Reheat gently over medium-low heat, stirring occasionally to prevent separation.
- → Can I freeze this soup?
Yes, though the texture may change slightly. Freeze for up to 3 months in an airtight container. Thaw overnight in the refrigerator before reheating.
- → What can I use instead of chicken?
Try diced ham, turkey, or leave it vegetarian by adding extra vegetables like cauliflower or potatoes for substance.
- → How do I prevent the cheese from separating?
Remove the pot from heat before adding cheese. Stir gradually and avoid boiling after the cheese is incorporated.
- → Can I use frozen broccoli?
Yes, frozen broccoli works well. Add it directly to the simmering broth and cook until tender, about 5-7 minutes.
- → How can I make it thicker?
Increase the flour to 3 tablespoons, blend part of the soup, or add a peeled, diced potato during the simmering stage.