This hearty Chicken Broccoli Cheddar Soup is cozy, creamy, and loaded with flavor. It combines juicy bites of chicken, crisp-tender broccoli, sweet carrots, savory ham, and plenty of melty cheese in a rich, velvety broth. Greek yogurt adds a tangy richness without heavy cream, while sharp cheddar and parmesan bring bold, cheesy flavor. It’s a protein-packed twist on classic broccoli cheddar soup—and the perfect one-pot meal for chilly nights.
Fall calls for all the cozy soup! Soup recipes are some of my favorites to make, hence why I have several on the blog. If you enjoy hearty chicken soups, then you’ll love my Slow Cooker Creamy Chicken and Corn Soup. This recipe is great for a crowd or meal prep.
Two of my other favorite chicken soup recipes are my Chicken Tortilla Soup with Rotisserie Chicken and my Greek Lemon Chicken Soup with Orzo! Both dishes are so easy to make and are the perfect comfort food for colder weather. Your whole family will love them, too.
If you’re looking for something more classic, try my Dutch Oven Chicken Noodle Soup! This comforting soup recipe is a cozy classic that is perfect all fall & winter. It is loaded with tender chicken breast, celery, carrots, onions, and herbs.
Table of Contents
Why You’ll Love This Recipe
- Hearty & Filling: With chicken, ham, and cheese, this soup eats like a full meal.
- Wholesome Ingredients: Uses Greek yogurt, bone broth, and fresh veggies.
- One Pot Wonder: Minimal cleanup and ready in under an hour.
- Kid-Friendly: Creamy, cheesy, and comforting—perfect for picky eaters.
Ingredients & Substitutions
- Unsalted Butter: Adds richness and helps sauté the chicken and vegetables. If using salted butter, slightly reduce the added salt in the recipe. Olive oil works in a pinch.
- Boneless Skinless Chicken Breast: Cut into bite-sized pieces so it cooks quickly and evenly. You can also use boneless skinless chicken thighs for extra juiciness and flavor.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, reduce the amount. I highly recommend picking up some kosher next time you are at the store!
- Fresh Cracked Black Pepper: Adds mild heat and complexity. Use as much or as little as you like.
- Yellow Onion: Adds sweetness and depth. White or sweet onion work as substitutes.
- Carrots: Bring a natural sweetness and classic soup flavor. You’ll need about 2–3 medium carrots, peeled and diced. Pre-diced or shredded carrots also work.
- Celery: Adds crunch and a subtle earthiness. Use 2–3 ribs, finely chopped. Can be left out if needed.
- Diced Ham: Optional, but adds salty, smoky flavor and heartiness. You can swap in chopped cooked bacon or omit it for a lighter version.
- Garlic: Use fresh cloves for the best flavor. If you’re in a pinch, 1 1/2 teaspoons of granulated garlic works.
- Dried Thyme: Adds warm, herby depth. If you only have Italian seasoning or poultry seasoning, that works too.
- Mustard Powder: Adds subtle tang and sharpness that enhances the cheese. You can substitute 1 teaspoon of Dijon mustard if needed.
- All-Purpose Flour: Thickens the soup.
- Chicken Bone Broth: Adds richness and extra protein. You can use regular chicken stock or broth instead.
- Broccoli Florets: Use fresh broccoli, cut into small bite-sized pieces so it cooks evenly. Frozen broccoli works too—just add it straight to the pot without thawing.
- Half and Half: Makes the soup creamy without being too heavy. Whole milk or a mix of cream and milk works as well.
- Plain Greek Yogurt: Adds creaminess, protein, and tang. Sour cream is a good substitute, or omit for a milder flavor.
- Sharp Cheddar Cheese: Freshly shredded melts best and gives a bold, cheesy flavor. White cheddar, mild cheddar, or a cheddar-jack blend also work.
- Parmesan Cheese: Adds salty, nutty flavor and depth. Freshly grated is ideal. Pecorino Romano or Asiago can be used in place of Parmesan.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Chicken Broccoli Cheddar Soup
Quick Overview
- Cook chicken.
- Sauté veggies & ham.
- Add dry ingredients.
- Add broth & broccoli.
- Add dairy ingredients.
Step by Step Instructions
Quick Tip From Bri
After sautéing the flour and spices, pour the broth in a little at a time while stirring constantly. This helps prevent lumps and creates a silky, smooth base for the soup.
- Cook the Chicken: In a large Dutch oven or soup pot, melt the butter over medium-high heat. Once melted, add the diced chicken. Season with 1 teaspoon of the salt and some fresh cracked black pepper. Cook, stirring occasionally, until the chicken is mostly cooked through and golden on the outside, about 5–6 minutes.
- Sauté the Vegetables & Ham: Stir in the onion, carrot, celery, and diced ham. Season with the remaining ½ teaspoon of the salt. Sauté for about 5 minutes, until the vegetables begin to soften.
- Add Seasonings & Flour: Add the garlic, flour, mustard powder, and dried thyme. Stir constantly for 1–2 minutes to coat and toast the flour.
- Add Broth & Broccoli: Slowly pour in the chicken broth while stirring. Scape any brown bits off the bottom of the pot using your spoon. Stir in the broccoli florets. Bring to a simmer and cook for 10–15 minutes, or until the broccoli is fork-tender.
- Finish with Dairy & Cheese: Reduce heat to low. Stir in the half and half. Once heated through, turn off the heat. Stir in the greek yogurt until well combined. Lastly, stir in both cheeses, until melted and smooth. Taste and adjust seasoning if needed. Serve warm.
Recipe Serving Suggestions
I would pair this cozy soup with some delicious warm bread. Some of my favorite recipes include:
- French Bread: This French bread recipe is bakery-worthy but simple enough for beginners.
- Cheddar Chive Muffins: These muffins are buttery, cheesy, moist, flavorful, and addictive (so you’ll want to make extra!).
- Garlic Rosemary Focaccia Muffins: These delicious mini focaccias are herby, crispy on the outside, golden brown, and oh-so-good!
- Rustic Bread: You only need 4 ingredients to make it and no sourdough starter.
- Old Fashioned Yeast Rolls: These rolls are rich, fluffy, salty, a little sweet, and absolutely delicious.
Expert Tips
- Sauté in Layers: Brown the chicken first, then add the veggies. It helps build a super flavorful base.
- Don’t Boil the Cheese: Turn off the heat before adding the cheese to avoid a gritty texture.
Most Common Mistakes
- Adding Cheese Too Soon: High heat can cause the cheese to curdle. Stir it in after the soup is off the heat.
- Undercooking the Broccoli: Make sure it’s fork-tender before adding the dairy.
- Subbing Milk for Yogurt: The soup won’t be as thick or tangy.
Additions & Variations
- Make it Spicy: Add a pinch of red pepper flakes or a splash of hot sauce.
- Veggie Boost: Stir in spinach or kale in the last few minutes.
- Make It Ahead: Prep through step 4, then reheat and finish with dairy just before serving.
Best 5 Substitutes for Parmesan Cheese (Pasta, Etc.)
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Recipe FAQs
Keep the heat very low, and make sure the cheese is one of the last things added to the soup. Whisk very quickly but add the cheese in gradually, one cup at a time, to make sure it melts before adding the next cup.
Make sure you are on medium heat and are stirring consistently with a whisk as you add in the milk. You can even turn it down to medium-low!
More Soup & Chili Recipes
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Chicken Broccoli Cheddar Soup
Ingredients
- 4 Tablespoons unsalted butter
- 1 1/4 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1 ½ teaspoons Morton kosher salt, plus more to taste
- fresh cracked black pepper, to taste
- 1 small yellow onion, diced
- 2-3 medium carrots, peeled & diced
- 2-3 ribs celery, diced
- 4 ounces diced ham
- 6 cloves garlic, minced
- 1 teaspoon EACH dried thyme & mustard powder
- 1/4 cup all-purpose flour
- 4 cups regular chicken bone broth
- 4 cups heaping cups bite-sized broccoli florets
- 1 cup half and half
- ¾ cup plain Greek yogurt
- 2 cups sharp cheddar cheese, shredded
- ½ cup grated Parmesan cheese
Instructions
- Cook the Chicken: In a large Dutch oven or soup pot, melt the butter over medium-high heat. Once melted, add the diced chicken. Season with 1 teaspoon of the salt and some fresh cracked black pepper. Cook, stirring occasionally, until the chicken is mostly cooked through and golden on the outside, about 5–6 minutes.4 Tablespoons unsalted butter, 1 1/4 pound boneless skinless chicken breast,, 1 ½ teaspoons Morton kosher salt,, fresh cracked black pepper,
- Sauté the Vegetables & Ham: Stir in the onion, carrot, celery, and diced ham. Season with the remaining ½ teaspoon of the salt. Sauté for about 5 minutes, until the vegetables begin to soften.1 small yellow onion,, 2-3 medium carrots,, 2-3 ribs celery,, 4 ounces diced ham
- Add Seasonings & Flour: Add the garlic, flour, mustard powder, and dried thyme. Stir constantly for 1–2 minutes to coat and toast the flour.6 cloves garlic,, 1 teaspoon EACH dried thyme & mustard powder, 1/4 cup all-purpose flour
- Add Broth & Broccoli: Slowly pour in the chicken broth while stirring. Scape any brown bits off the bottom of the pot using your spoon. Stir in the broccoli florets. Bring to a simmer and cook for 10–15 minutes, or until the broccoli is fork-tender.4 cups regular chicken bone broth, 4 cups heaping cups bite-sized broccoli florets
- Finish with Dairy & Cheese: Reduce heat to low. Stir in the half and half. Once heated through, turn off the heat. Stir in the greek yogurt until well combined. Lastly, stir in both cheeses, until melted and smooth. Taste and adjust seasoning if needed. Serve warm.1 cup half and half, ¾ cup plain Greek yogurt, 2 cups sharp cheddar cheese,, ½ cup grated Parmesan cheese
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Sauté in Layers: Brown the chicken first, then add the veggies. It helps build a super flavorful base.
- Don’t Boil the Cheese: Turn off the heat before adding the cheese to avoid a gritty texture.
- Veggie Boost: Stir in spinach or kale in the last few minutes.
- Make It Ahead: Prep through step 4, then reheat and finish with dairy just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
