Classic One-Pot Chicken Broccoli Cheddar Soup

Finding a hearty, comforting dinner that doesn’t leave you with a mountain of dishes can feel impossible on busy weeknights. After all, who wants to spend an hour cooking and another hour cleaning when you’re already exhausted from work, school pickups, and everything else life throws at you?

That’s where this one-pot chicken broccoli cheddar soup comes to the rescue. It’s warm and satisfying, comes together in a single pot (yes, really just one!), and packs in protein and veggies without any complicated steps or fancy techniques.

SAVE NOW

What Kind of Cheddar Cheese Should I Use?

For the creamiest, most flavorful soup, you’ll want to buy a block of cheddar and shred it yourself rather than using pre-shredded cheese. Pre-shredded cheese contains anti-caking agents that can make your soup grainy instead of smooth and creamy. Sharp cheddar will give you the most pronounced cheese flavor, but mild or medium cheddar works great too if you prefer a more subtle taste. If you’re feeling adventurous, you can even mix in a bit of smoked cheddar for extra depth, though regular cheddar is perfect on its own.

SAVE NOW

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Chicken breasts: You can use chicken thighs instead for a richer flavor, or even rotisserie chicken to save time. If using rotisserie, just shred it and add it near the end of cooking.
• Heavy cream: Half-and-half works fine if you want something lighter, or try whole milk with a tablespoon of cream cheese stirred in for thickness. Just avoid skim milk as it might make the soup too thin.
• Cheddar cheese: Sharp cheddar gives the best flavor, but you can mix in some gruyere or monterey jack if that’s what you have. Just make sure to shred it yourself – pre-shredded cheese has coatings that can make the soup grainy.
• Fresh broccoli: Frozen broccoli florets work perfectly here. No need to thaw them first, just toss them in during the last 10 minutes of cooking.
• Flour: For a gluten-free version, use cornstarch instead (about 3 tablespoons mixed with cold water) or a gluten-free flour blend in the same amount.
• Butter: You can use all olive oil instead of butter if needed, though the butter does add a nice richness to the soup base.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the cheese while the pot is still at a rolling boil, which causes it to separate and become grainy – always remove the pot from heat or reduce to the lowest setting before stirring in your cheddar.

Another common error is adding the flour too quickly or without whisking constantly, which creates lumps that are tough to smooth out, so take your time with this step and keep that whisk moving for a full minute.

Overcooking your broccoli will turn it mushy and dull, so stick to the 10-12 minute simmer time and test it with a fork – it should be tender but still have a slight bite.

Finally, don’t skip resting the chicken before cubing it, as cutting into it immediately releases all those juices you worked hard to keep inside, leaving you with dry chicken pieces in your otherwise creamy soup.

SAVE NOW

What to Serve With Chicken Broccoli Cheddar Soup?

This soup is already pretty filling on its own, but I love serving it with a crusty bread bowl or some warm dinner rolls for dipping. If you want to make it a complete meal, a simple side salad with ranch or vinaigrette helps balance out the richness of the cheese and cream. You could also serve it alongside some buttery garlic bread or even crispy bacon bits sprinkled on top for extra flavor. For a lighter option, try pairing it with apple slices or grapes on the side – the sweetness is a nice contrast to the savory, cheesy soup.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day! It’s one of those soups that makes great leftovers for quick lunches throughout the week.

Freeze: You can freeze this soup for up to 2 months, though the texture might change slightly since it has cream and cheese. Let it cool completely first, then store it in freezer-safe containers or bags. Just know that dairy-based soups can sometimes separate a bit when frozen.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring often to keep the cheese from separating. You can also microwave individual portions, but use lower power and stir every minute or so. If it looks a bit separated after reheating, just whisk it well and it should come back together.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 165-185 g
• Fat: 145-160 g
• Carbohydrates: 105-120 g

Ingredients

For the chicken:

• 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 (I use Pompeian Smooth Extra Virgin)

For the soup base:

• 5 tbsp butter (I prefer Kerrygold salted butter for richness)
• 1 white onion (finely diced into 1/4-inch pieces)
• 1/4 cup flour (I always use King Arthur all-purpose)
• 4 cups chicken broth
• 1 1/4 cups cream (room temperature to prevent curdling)
• 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
• 8 oz cheddar cheese (freshly grated for a smoother melt)

Step 1: Prepare Mise en Place and Season Chicken

• 3 chicken breasts, cut into 1/2-inch cubes
• 3/4 tsp salt
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 1 white onion, finely diced
• 3 cups broccoli, cut into small florets
• 2 carrots, shredded
• 8 oz cheddar cheese, freshly grated

Cut chicken breasts into 1/2-inch cubes and season them with 3/4 tsp salt, 3/4 tsp garlic powder, and 3/4 tsp onion powder, stirring to coat evenly.

While the chicken seasons, finely dice the white onion into 1/4-inch pieces, cut broccoli into small bite-sized florets, shred the carrots on a large-hole grater, and grate the cheddar cheese.

Having everything prepped and ready will keep the cooking process smooth and prevent overcooking any component.

Step 2: Sear Chicken Until Cooked Through

• 1 tbsp olive oil
• seasoned chicken cubes from Step 1

Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering.

Add the seasoned chicken cubes and cook for 5-7 minutes, stirring occasionally, until golden on the outside and cooked through to an internal temperature of 165°F.

Transfer the cooked chicken to a clean plate and set aside—I like to keep the flavorful browned bits in the pot as they’ll add depth to the broth.

Step 3: Build the Roux and Aromatic Base

• 5 tbsp butter
• diced onion from Step 1
• 1/4 cup flour

In the same pot with the chicken drippings, melt 1 tbsp of the remaining butter over medium heat.

Add the diced onions and sauté for 2-3 minutes until softened and fragrant, stirring occasionally.

Then add the remaining 4 tbsp butter and let it melt completely, whisk in the flour, and cook for 1 minute, stirring constantly to create a light-colored roux.

This roux will thicken the soup and provide a subtle toasted flavor that balances the creaminess.

Step 4: Create the Creamy Broth Base

• 4 cups chicken broth
• 1 1/4 cups cream, room temperature

Slowly pour in the chicken broth while whisking constantly to prevent lumps from forming in the roux.

Once fully incorporated, add the cream (at room temperature to prevent curdling) and whisk until smooth.

Bring the mixture to a gentle simmer and cook for 2 minutes, whisking occasionally, until the sauce thickens slightly and becomes silky.

Step 5: Add Vegetables and Season

• broccoli florets from Step 1
• shredded carrots from Step 1
• 1 1/4 tsp salt
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp mustard powder
• 1/4 tsp cayenne pepper
• 1/4 tsp fresh ground black pepper

Stir in the broccoli florets, shredded carrots, and all remaining seasonings: 1 1/4 tsp salt, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp mustard powder, 1/4 tsp cayenne pepper, and 1/4 tsp fresh ground black pepper.

Reduce heat to medium and simmer for 10-12 minutes until the broccoli is tender but still vibrant green and the carrots are just softened.

The vegetables release their natural flavors into the broth, creating a well-rounded taste.

Step 6: Blend to Desired Texture and Add Cheese

• simmered soup base from Step 5
• freshly grated cheddar cheese from Step 1

Using an immersion blender, blend the soup to your preferred consistency—I like to blend about half the soup for a chunky-smooth texture that still has texture from the vegetables.

Alternatively, transfer half the soup to a regular blender, purée, and return it to the pot.

Reduce heat to low and stir in the grated cheddar cheese until completely melted and fully incorporated, which should take about 2-3 minutes of gentle stirring.

Step 7: Finish and Serve

• cooked chicken from Step 2
• finished soup base from Step 6

Gently fold the cooked chicken from Step 2 back into the pot and stir until evenly distributed and heated through, about 1-2 minutes.

Taste and adjust seasonings as needed.

Ladle into bowls and serve hot—this soup is best enjoyed immediately while the cheddar is silky and the broccoli is at its peak texture.

Classic One-Pot Chicken Broccoli Cheddar Soup

Delicious Classic One-Pot Chicken Broccoli Cheddar Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 7 servings

Calories 2500 kcal

Ingredients

  

For the chicken::

• 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 (I use Pompeian Smooth Extra Virgin)

For the soup base::

• 5 tbsp butter (I prefer Kerrygold salted butter for richness)
• 1 white onion (finely diced into 1/4-inch pieces)
• 1/4 cup flour (I always use King Arthur all-purpose)
• 4 cups chicken broth
• 1 1/4 cups cream (room temperature to prevent curdling)
• 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
• 8 oz cheddar cheese (freshly grated for a smoother melt)

Instructions

 

• Cut chicken breasts into 1/2-inch cubes and season them with 3/4 tsp salt, 3/4 tsp garlic powder, and 3/4 tsp onion powder, stirring to coat evenly. While the chicken seasons, finely dice the white onion into 1/4-inch pieces, cut broccoli into small bite-sized florets, shred the carrots on a large-hole grater, and grate the cheddar cheese. Having everything prepped and ready will keep the cooking process smooth and prevent overcooking any component.
• Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the seasoned chicken cubes and cook for 5-7 minutes, stirring occasionally, until golden on the outside and cooked through to an internal temperature of 165°F. Transfer the cooked chicken to a clean plate and set aside—I like to keep the flavorful browned bits in the pot as they'll add depth to the broth.
• In the same pot with the chicken drippings, melt 1 tbsp of the remaining butter over medium heat. Add the diced onions and sauté for 2-3 minutes until softened and fragrant, stirring occasionally. Then add the remaining 4 tbsp butter and let it melt completely, whisk in the flour, and cook for 1 minute, stirring constantly to create a light-colored roux. This roux will thicken the soup and provide a subtle toasted flavor that balances the creaminess.
• Slowly pour in the chicken broth while whisking constantly to prevent lumps from forming in the roux. Once fully incorporated, add the cream (at room temperature to prevent curdling) and whisk until smooth. Bring the mixture to a gentle simmer and cook for 2 minutes, whisking occasionally, until the sauce thickens slightly and becomes silky.
• Stir in the broccoli florets, shredded carrots, and all remaining seasonings: 1 1/4 tsp salt, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp mustard powder, 1/4 tsp cayenne pepper, and 1/4 tsp fresh ground black pepper. Reduce heat to medium and simmer for 10-12 minutes until the broccoli is tender but still vibrant green and the carrots are just softened. The vegetables release their natural flavors into the broth, creating a well-rounded taste.
• Using an immersion blender, blend the soup to your preferred consistency—I like to blend about half the soup for a chunky-smooth texture that still has texture from the vegetables. Alternatively, transfer half the soup to a regular blender, purée, and return it to the pot. Reduce heat to low and stir in the grated cheddar cheese until completely melted and fully incorporated, which should take about 2-3 minutes of gentle stirring.
• Gently fold the cooked chicken from Step 2 back into the pot and stir until evenly distributed and heated through, about 1-2 minutes. Taste and adjust seasonings as needed. Ladle into bowls and serve hot—this soup is best enjoyed immediately while the cheddar is silky and the broccoli is at its peak texture.