Description
This Classic One-Pot Chicken Broccoli Cheddar Soup is a creamy, comforting dish perfect for chilly days or when you want a hearty meal without the fuss. Tender chicken, fresh broccoli, shredded carrots, and sharp cheddar cheese come together in a flavorful broth spiced with garlic, paprika, and a hint of cayenne. Made entirely on the stovetop, this soup is rich, velvety, and loaded with wholesome ingredients.
Ingredients
Scale
Chicken and Seasoning
- 3 chicken breasts, cut into 1/2-inch cubes for even cooking
- 3/4 tsp salt
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 1 tbsp olive oil (Pompeian Smooth Extra Virgin recommended)
Soup Base
- 5 tbsp butter (Kerrygold salted butter preferred)
- 1 white onion, finely diced into 1/4-inch pieces
- 1/4 cup flour (King Arthur all-purpose)
- 4 cups chicken broth
- 1 1/4 cups cream, room temperature to prevent curdling
Vegetables and Spices
- 3 cups broccoli, cut into small bite-sized florets
- 2 carrots, shredded using a large hole grater
- 1 1/4 tsp salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp mustard
- 1/4 tsp cayenne pepper
- 1/4 tsp fresh ground black pepper
Cheese
- 8 oz cheddar cheese, freshly grated for a smoother melt
Instructions
- Prepare the Chicken: Season the cubed chicken breasts with 3/4 tsp salt, 3/4 tsp garlic powder, and 3/4 tsp onion powder. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- Sauté Aromatics: In the same pot, reduce heat to medium and add 5 tbsp butter. Once melted, add the finely diced white onion and sauté until translucent and fragrant, about 3-4 minutes.
- Make the Roux: Sprinkle 1/4 cup flour over the cooked onions and stir continuously for 1-2 minutes to cook out the raw flour taste and form a thick paste.
- Add Broth and Cream: Gradually pour in 4 cups chicken broth while whisking constantly to prevent lumps. Pour in 1 1/4 cups room temperature cream and continue to whisk until the mixture is smooth and begins to thicken slightly.
- Add Vegetables and Seasonings: Stir in 3 cups broccoli florets, shredded carrots, 1 1/4 tsp salt, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp mustard, 1/4 tsp cayenne pepper, and 1/4 tsp fresh ground black pepper. Bring the soup to a gentle simmer and cook for 8-10 minutes, until the broccoli is tender.
- Incorporate Chicken and Cheese: Return the cooked chicken to the pot and stir. Remove the pot from heat and gradually add 8 oz freshly grated cheddar cheese, stirring continuously until the cheese is fully melted and the soup is creamy and smooth.
- Final Adjustments: Taste the soup and adjust salt or pepper if needed. Let the soup sit off heat for a couple of minutes to thicken slightly before serving.
Notes
- Use room temperature cream to avoid curdling when adding to hot soup.
- Freshly grated cheddar cheese melts better and results in a smoother texture than pre-shredded cheese which often contains anti-caking agents.
- For a thicker soup, allow it to simmer a bit longer to reduce, or add a bit more flour to the roux.
- Carrots can be substituted with orange bell peppers for a different flavor twist.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
