Ultimate Creamy Chicken Broccoli Soup Recipe

On chilly autumn evenings, nothing beats a steaming bowl of rich soup loaded with tender vegetables and sharp cheddar. I find myself craving this particular combination whenever the weather turns crisp and my family needs something hearty to warm up.

This Creamy Chicken Broccoli Soup comes together in a single pot for a stress-free dinner that feels like a warm hug. It combines simple pantry staples with fresh produce to create a meal that tastes far better than anything from a can.

What Makes This Creamy Chicken Broccoli Soup a Keeper

The texture here is perfectly velvety without being overly heavy or cloying. I use a clever blending technique that thickens the broth naturally while keeping plenty of chunky bites.

You can get this entire meal on the table in under an hour with minimal cleanup required afterwards. It is the definition of a low-effort, high-reward dinner that satisfies both kids and adults.

This recipe also packs a surprising amount of protein and fiber into every spoonful. I appreciate how it transforms healthy ingredients into something that feels indulgent and satisfying.

If this dish hit the spot, you will want to try my Ultimate Chili Recipe next, plus the Savory French Onion Soup delivers the same bold flavors. Both recipes share that comforting quality that makes home cooking so rewarding.

Everything You Need for Perfect Creamy Chicken Broccoli Soup

Here is what you need to gather from your kitchen:

• Chicken Broth: A good quality stock forms the savory foundation of the liquid base.
• Boneless Skinless Chicken Breasts: I cut these into bite-sized chunks so they cook quickly and evenly.
• Broccoli Florets: Fresh cuts work best here to maintain a nice texture after simmering.
• Sharp Cheddar Cheese: Grating a block yourself ensures the smoothest melt and strongest flavor.
• Whole Milk: I use this to add creaminess without needing heavy cream, though 2% works too.
• Onion: A yellow or white onion provides a sweet, aromatic base for the soup.
• Carrots: These add a subtle sweetness and bright pop of color to the bowl.
• Celery Stalks: Diced finely, these give the soup a classic savory depth.
• Garlic Cloves: Freshly minced garlic adds a necessary punch of flavor.
• Olive Oil: You need a splash of fat to sear the meat and soften the vegetables.
• Cornstarch: This helps thicken the broth to the perfect spoon-coating consistency.
• Dried Oregano: An herbal note that complements the chicken perfectly.
• Ground Nutmeg: A tiny pinch adds a warm, nutty background note that enhances the cheese.
• Salt and Black Pepper: Essential seasonings to bring out all the other flavors.

My Method for Creamy Chicken Broccoli Soup

Let’s get cooking!

1. Start by heating your oil in a large Dutch oven or heavy pot over medium heat. Add the seasoned chicken pieces in a single layer and let them sear undisturbed for about five minutes to develop a golden crust before stirring to cook through.
2. Remove the cooked meat and toss in your diced onions, carrots, and celery to sauté in the remaining flavorful fat. You want to cook these until they soften significantly, which usually takes about eight to ten minutes of gentle stirring.
3. Stir in the minced garlic, oregano, and a pinch of nutmeg, letting them toast for just a minute until the smell fills the kitchen. Pour in the broth and milk, scraping up any browned bits from the bottom of the pot, then bring the mixture to a rolling boil.
4. Add the chopped broccoli florets to the bubbling liquid and reduce the heat to a steady simmer. Cover the pot and let everything cook for roughly twenty minutes until the vegetables are tender but not falling apart completely.
5. Carefully transfer about two cups of the soup mixture into a blender and process it until it is completely smooth and creamy. Pour this pureed mixture back into the main pot along with the cooked chicken you set aside earlier.
6. Toss your shredded cheese with the cornstarch in a small bowl until every strand is coated lightly. Stir the cheese into the simmering soup a handful at a time, waiting for each batch to melt fully before adding the next to ensure a silky texture.

Pro Tips for Creamy Chicken Broccoli Soup

Always grate your own block of cheese rather than buying the pre-shredded bags from the store. The packaged kind contains anti-caking agents that can make your Creamy Chicken Broccoli Soup grainy instead of smooth.

Be careful not to let the soup boil vigorously once you have added the cheese at the end. High heat can cause the dairy to separate and curdle, so keep the burner on low while stirring.

Cut your broccoli florets into uniform, bite-sized pieces so they cook evenly alongside the other vegetables. I like to chop the stems finely and include them as well to reduce waste and add extra crunch.

Best Ways to Enjoy Creamy Chicken Broccoli Soup

I love serving this soup with a big chunk of crusty sourdough bread for dunking. The tangy bread contrasts beautifully with the rich, savory broth and soaks up every drop.

You can also pair this Creamy Chicken Broccoli Soup with a crisp green salad tossed in a vinaigrette to cut through the richness. It makes for a balanced lunch or light dinner that feels complete without being too heavy.

For more cozy meal inspiration, come follow me on Pinterest.

Creamy Chicken Broccoli Soup

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• Author: Amelia Bryan
• Total Time: 1 hr 5 min
• Yield: 6 servings
• Diet: Gluten Free

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Description

A rich and cheesy one-pot soup packed with tender chicken, fresh broccoli, and vegetables. Perfect for a cozy weeknight dinner.

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Ingredients

• 4 cups chicken broth
• 2 large chicken breasts, boneless and skinless, cubed
• 5 cups fresh broccoli florets, chopped
• 1 cup sharp cheddar cheese, shredded
• 1 cup whole milk
• 1 large yellow onion, diced
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon cornstarch
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 teaspoon black pepper

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Instructions

1. Heat the olive oil in a large Dutch oven over medium heat. Season the chicken cubes with a pinch of salt and pepper, then add them to the pot. Cook for about 5-6 minutes until browned and cooked through, then remove with a slotted spoon and set aside.
2. In the same pot, add the diced onion, carrots, and celery. Sauté over medium heat for 8-10 minutes until the vegetables are softened and onions are translucent.
3. Stir in the minced garlic, oregano, and nutmeg, cooking for just 1 minute until fragrant. Pour in the chicken broth and milk, stirring to scrape up any browned bits from the bottom.
4. Add the chopped broccoli florets to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the broccoli is tender.
5. Carefully transfer 2 cups of the soup (including veggies and liquid) to a blender. Blend until completely smooth, then pour the puree back into the pot. Return the cooked chicken to the pot as well.
6. In a small bowl, toss the shredded cheddar cheese with the cornstarch until coated. Stir the cheese mixture into the soup one handful at a time, stirring constantly over low heat until melted and thickened. Serve warm.

Notes

For a vegetarian version, substitute vegetable broth and omit the chicken. Serve with crusty bread.

• Prep Time: 25 min
• Resting Time: 5 min
• Cook Time: 40 min
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups
• Calories: 310
• Sugar: 6g
• Sodium: 710mg
• Fat: 16g
• Saturated Fat: 7g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 3g
• Protein: 29g
• Cholesterol: 75mg

Keywords: creamy chicken broccoli soup, broccoli cheese soup, easy chicken soup, cheesy vegetable soup, homemade soup recipe