Chicken Broccoli Cheddar Soup

5 from 1 vote

Chicken Broccoli Cheddar Soup

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.

Prep Time10

Cook Time25

Total Time35

Course: Main

Cuisine: American

Servings: servings

Author: Brianna May

Equipment

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