Creamy Chicken Broccoli Soup
Updated Dec 28, 2025
One-Pot chicken and broccoli soup made with broccoli, cheddar, and chicken breast for a creamy, high-protein soup with about 28g protein per serving.
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creamy chicken and broccoli soup is soo Good!
This creamy chicken and broccoli soup is basically broccoli cheddar soup with chicken added, so it actually counts as a meal. I make it a lot when I’ve got broccoli to use up and a loaf of bread that’s on its last leg. The chicken cooks right in the pot, the broccoli gets blended just enough to thicken things, and the cheese goes in at the end so it stays smooth. Chicken and broccoli soup is simple to make and exactly the kind of soup I want when I’m planning on dunking bread straight into the bowl.
Happy Cooking!
– Yumna
Creamy Chicken Broccoli Soup Ingredients
- Chicken: I use boneless, skinless chicken breasts, cut into bite-size pieces. Boneless, skinless thighs would also work.
- Olive oil: Swap for avocado oil, or butter.
- Salt, pepper, oregano, and nutmeg: Salt and pepper are essential but you could skip the oregano and nutmeg if you wish, or swap for your favorite savory herbs and spices.
- Onion, carrots, celery, and garlic: The classic mirepoix trio: onion, carrots, and celery; plus garlic for loads of flavor. You can swap the celery for fennel, and carrots for sweet potatoes.
- Chicken broth: Homemade chicken broth is a great option, or you can use store-bought broth, too. This recipe calls for 4 cups of chicken broth, which is the amount in 1 1-quart box. Vegetable broth works, too.
- Milk: 2% milk works well in this soup, as does whole milk. You can substitute a plant-based milk such as almond milk or oat milk, just make sure it’s unsweetened and unflavored.
- Broccoli: I use fresh broccoli florets, cut into bite-size pieces. Frozen is fine, just thaw them first.
- Cheddar cheese: I like sharp cheddar in this recipe for lots of tangy flavor, but you can choose mild or medium.
- Cornstarch: Helps thicken the soup. Swap for potato starch or arrowroot powder instead, if needed.
How to Make Creamy Chicken Broccoli Soup
Creamy Chicken Broccoli Soup Recipe
Creamy chicken and broccoli soup made in one pot with cheddar, tender chicken, and blended broccoli. A filling, high-protein twist on broccoli cheese soup.
Ingredients
- 2 tablespoons olive oil
- 2 (8 ounce) chicken breast cut into 1-inch pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large onion diced
- 2 large carrots peeled and diced
- 2 celery stalk diced
- 2 garlic cloves minced
- ½ teaspoon oregano
- ¼ teaspoon nutmeg
- 4 cups chicken broth
- 1 cup milk
- 1 pound broccoli florets roughly chopped (about 5 cups)
- 1 cup shredded sharp cheddar
- 1 tablespoon cornstarch
Instructions
- Heat olive oil in a large heavy-bottom pot over medium heat. Season the chicken with ½ teaspoon salt and ½ teaspoon pepper and add chicken in an even layer. Cook undisturbed for 5 minutes, then continue cooking while stirring until the chicken is cooked through. Remove from the pot with a slotted spoon and set aside.
- To the same pot, add the onion, carrots, celery and remaining salt and pepper. Cook over medium-low heat for 8 to 10 minutes or until the vegetables soften. Add garlic, oregano and nutmeg and cook for about 1 minute, or until fragrant.
- Add the chicken broth and milk and bring to a boil. Add the broccoli, bring to a gentle simmer and cover for 20 minutes. Add about 2 cups of the soup to a high speed blender and process until smooth. Take care when blending hot liquids as they will expand as they mix.
- Return the pureed soup back to the pot along with the reserved chicken and bring back to a simmer. Add the shredded cheese to a bowl and sprinkle cornstarch on top. Toss to evenly coat the cheese in cornstarch, then add it into the simmering soup one handful at a time. Once all of the cheese has been added, let it simmer for 1 to 2 minutes, or until the cheese has melted and the soup has thickened slightly.
- Serve with additional cheddar cheese grated on top, if desired.
Equipment
Notes
- My Top Tip: Shred your own cheese. For best results, don’t use pre-shredded cheese, which contains anti-caking agents that can affect how well it melts. And don’t skip tossing the cheese in cornstarch, this helps the cheese blend in without separating!
- Storage: Keep leftover soup in an airtight container in the refrigerator. It will last about four days. To reheat, transfer soup to a pot on the stove top and heat gently over low heat, stirring occasionally, until warmed through.
- Freezing: Let cool completely, freeze in airtight containers for up to 3 months, then reheat gently on the stove over low heat, stirring often so it doesn’t separate.
Nutrition
Serving: 1.5cups, Calories: 306kcal, Carbohydrates: 16g, Protein: 28g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 72mg, Sodium: 703mg, Potassium: 845mg, Fiber: 3g, Sugar: 6g, Vitamin A: 4156IU, Vitamin C: 72mg, Calcium: 248mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Variations
- Add extra protein. Add 1 (14.5 ounce) can of drained and rinsed white beans when you add the broccoli. It will add extra protein and make the soup extra creamy once blended.
- Skip the blend. If you don’t feel like getting the blender out, you can simply mash some of the broccoli up with a potato masher. It won’t be as creamy, but it will still taste delicious!
Recipe Tips
- Shred your own cheese: For best results, don’t use pre-shredded cheese, which contains anti-caking agents that can affect how well it melts. And don’t skip tossing the cheese in cornstarch, this helps the cheese blend in without separating!
- Keep the heat low after adding cheese: If the soup gets too hot and/or heats too fast, the cheese can separate.
- Garnish individual portions with additional cheese: A melty lid of extra shredded cheddar is always welcome! If you have soup crocks, you can even add cheese and set under the broiler for a few seconds for an extra cheesy presentation!
Serving Ideas
- Pair with some warm bread like my French Bread Dinner Rolls or Buttery Garlic Knots
- Or simply serve with a crunchy salad like my Simple Garden Salad or Caesar Salad with Kale
FAQ
How can I make my chicken broccoli soup thicker?
If it isn’t as thick as you’d like after adding the cornstarch and cheese, you can try adding more cornstarch. I suggest making a slurry of cornstarch and water to avoid clumping. In a small bowl, stir together a teaspoon of cornstarch with two teaspoons of cold water until smooth, then stir into the soup and heat gently until thickened. Feel free to add more cornstarch until your desired thickness is reached.
Comments
Not a broccoli fan at all, but I made this soup to be a responsible adult and eat more vegetables. It was unreal. From heaven. So tasty, so satisfying, and before I knew it I had eaten TWO bowls. Broccoli and I are currently renegotiating our relationship.
Haha so happy you loved it! Thank you so much, Selin!!
please send recipe.
Hi Gladys, you can find the recipe card by clicking on the Jump to Recipe button at the top of the page or scrolling down to the bottom of the page. Hope that helps!
Tried your chicken, broccoli and cheese soup today. Good directions, easy to make and delicious. Thank you for sharing.
Thank you, Nancy!
Absolutely delicious!!