Campbell's accidentally created this combo in 1934 when a factory worker spilled broccoli into their cheddar cheese soup vat.
Chicken Broccoli Cheddar Soup
Warm up your soul with this creamy chicken broccoli cheddar soup, an absolute delight for those brisk days! Packed with tender chicken, vibrant broccoli, and a rich cheddar cheese blend, this hearty bowl is sure to become a family favorite. Whip it up in just one pot for a cozy meal that’s as satisfying as a big hug!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 heads of broccoli
- half an onion
- Pepper
🥩Meat & Seafood(2)
- 3 cups of chicken broth (720 ml)
- chicken thighs
🥛Dairy & Eggs(3)
- 4 tablespoons of butter (56 g)
- about a cup of cheddar cheese (240 ml)
- 3 cups of heavy cream (720 ml)
🫙Pantry Staples(1)
- 4 tablespoons of flour (60 ml)
🧂Spices & Seasonings(5)
- Garlic powder
- Italian seasoning
- Onion powder
- Paprika
- Salt
📦Other(1)
- about a cup of shredded carrots (240 ml)
👨🍳 Instructions
- 1
Cut the broccoli into desired sizes.
- 2
Dice half an onion and set aside.
- 3
Cook chicken thighs for about six minutes on each side.
- 4
Sauté the onions and add a little bit of garlic paste, mixing well.
- 5
Make a roux by adding four tablespoons of butter and four tablespoons of flour, mixing for about two minutes.
- 6
Add three cups of chicken broth and seasonings, mixing everything together.
- 7
Stir in three cups of heavy cream.
- 8
Add the broccoli and about a cup of shredded carrots, cover, and let it simmer for about 20 minutes.
- 9
Add the cooked chicken and about a cup of cheddar cheese, mixing well.
- 10
Serve with garlic bread.
💡 Pro Tips
- ✓Cook your roux to exactly 165°F (blonde stage) for 2-3 minutes to eliminate raw flour taste while maintaining maximum thickening power - darker roux loses thickening ability.technique165°F, 2-3 minutes
- ✓Add heavy cream when soup temperature is below 180°F to prevent curdling, as dairy proteins coagulate and separate above this temperature.timingBelow 180°F
- ✓Blanch broccoli for exactly 90 seconds in boiling water before adding to soup to preserve bright green color and prevent overcooking during the 20-minute simmer.technique90 seconds
- ✓Use a 1:1 butter-to-flour ratio by weight (not volume) for your roux - this creates the optimal fat-starch matrix for smooth thickening without grittiness.ingredient1:1 weight ratio
- ✓Add cheddar cheese off heat and whisk in gradually to maintain emulsion - temperatures above 160°F cause cheese proteins to seize and create grainy texture.techniqueBelow 160°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Campbell's accidentally created this combo in 1934 when a factory worker spilled broccoli into their cheddar cheese soup vat.
Chicken Broccoli Cheddar Soup
Warm up your soul with this creamy chicken broccoli cheddar soup, an absolute delight for those brisk days! Packed with tender chicken, vibrant broccoli, and a rich cheddar cheese blend, this hearty bowl is sure to become a family favorite. Whip it up in just one pot for a cozy meal that’s as satisfying as a big hug!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 heads of broccoli
- half an onion
- Pepper
🥩Meat & Seafood(2)
- 3 cups of chicken broth (720 ml)
- chicken thighs
🥛Dairy & Eggs(3)
- 4 tablespoons of butter (56 g)
- about a cup of cheddar cheese (240 ml)
- 3 cups of heavy cream (720 ml)
🫙Pantry Staples(1)
- 4 tablespoons of flour (60 ml)
🧂Spices & Seasonings(5)
- Garlic powder
- Italian seasoning
- Onion powder
- Paprika
- Salt
📦Other(1)
- about a cup of shredded carrots (240 ml)
👨🍳 Instructions
- 1
Cut the broccoli into desired sizes.
- 2
Dice half an onion and set aside.
- 3
Cook chicken thighs for about six minutes on each side.
- 4
Sauté the onions and add a little bit of garlic paste, mixing well.
- 5
Make a roux by adding four tablespoons of butter and four tablespoons of flour, mixing for about two minutes.
- 6
Add three cups of chicken broth and seasonings, mixing everything together.
- 7
Stir in three cups of heavy cream.
- 8
Add the broccoli and about a cup of shredded carrots, cover, and let it simmer for about 20 minutes.
- 9
Add the cooked chicken and about a cup of cheddar cheese, mixing well.
- 10
Serve with garlic bread.
💡 Pro Tips
- ✓Cook your roux to exactly 165°F (blonde stage) for 2-3 minutes to eliminate raw flour taste while maintaining maximum thickening power - darker roux loses thickening ability.technique165°F, 2-3 minutes
- ✓Add heavy cream when soup temperature is below 180°F to prevent curdling, as dairy proteins coagulate and separate above this temperature.timingBelow 180°F
- ✓Blanch broccoli for exactly 90 seconds in boiling water before adding to soup to preserve bright green color and prevent overcooking during the 20-minute simmer.technique90 seconds
- ✓Use a 1:1 butter-to-flour ratio by weight (not volume) for your roux - this creates the optimal fat-starch matrix for smooth thickening without grittiness.ingredient1:1 weight ratio
- ✓Add cheddar cheese off heat and whisk in gradually to maintain emulsion - temperatures above 160°F cause cheese proteins to seize and create grainy texture.techniqueBelow 160°F