What is the secret ingredient in broccoli cheddar soup?

The secret lies in the seasoning balance. Dry mustard and paprika add a subtle depth of flavor that complements the sharp cheddar beautifully.

Can you put chicken in broccoli cheddar soup?

Yes! In fact, Aaron’s twist of adding chicken makes the soup heartier and more satisfying, turning it from a side dish into a complete meal.

Is broccoli cheddar soup good or bad for you?

It depends on portion size and ingredients. While the soup is rich and creamy, it’s packed with protein, calcium, and vitamins from broccoli and carrots. For a lighter version, reduce the cheese or swap heavy cream for milk.

What gives broccoli soup flavor?

Aside from the cheddar cheese, aromatics like onion, garlic powder, paprika, and mustard powder create the bold flavor base. Simmering everything together ensures the flavors meld perfectly.

Chicken Broccoli Cheddar Soup Recipe – Comfort in 45 Minutes

Name: Chicken Broccoli Cheddar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 chicken breasts; Salt, garlic powder + onion powder (to taste); 1 tbsp olive oil; 5 tbsp salted butter (divided); 1 white onion, finely chopped; ¼ cup all-purpose flour; 4 cups low-sodium chicken broth; 1 cup heavy cream; 3 cups broccoli florets, roughly chopped; 2 carrots, chopped; 1 tsp salt; ½ tsp paprika; ½ tsp garlic powder; ¼ tsp dry mustard; ¼ tsp cayenne pepper (optional); 8 oz sharp cheddar cheese, shredded

Ingredients

Scale

For the Chicken:

3 chicken breasts

Salt, garlic powder + onion powder (to taste)

1 tbsp olive oil

For the Broccoli Cheddar Soup:

5 tbsp salted butter (divided)

1 white onion, finely chopped

¼ cup all-purpose flour

4 cups low-sodium chicken broth

1 cup heavy cream

3 cups broccoli florets, roughly chopped

2 carrots, chopped

1 tsp salt

½ tsp paprika

½ tsp garlic powder

¼ tsp dry mustard

¼ tsp cayenne pepper (optional)

8 oz sharp cheddar cheese, shredded

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Instructions

1. Pat chicken dry, season with salt, garlic powder, and onion powder. Heat oil in skillet and cook 5 minutes per side until 165°F. Rest, then cube.

2. In large pot, melt 1 tbsp butter, add onion, cook 2–3 minutes. Add remaining butter, melt, whisk in flour for 1 minute.

3. Slowly add chicken broth, whisking constantly. Stir in heavy cream, cook 2 minutes to thicken.

4. Add broccoli, carrots, salt, paprika, garlic powder, mustard, and cayenne. Simmer 10–12 minutes until tender.

5. Use immersion blender to puree until creamy, or leave chunky for texture.

6. Lower heat, stir in shredded cheddar gradually until melted. Add cubed chicken, simmer 2–3 minutes, and serve.

Notes

Top with fresh black pepper before serving.

Pair with crusty bread or a baguette.

Swap heavy cream for half-and-half for lighter soup.

Enjoy with a crisp side salad.

Author: Aaron
Prep Time: 15 minutes
Cook Time: 30 minutes
Method: Stovetop
Cuisine: American