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About This Recipe
If you love a good broccoli cheddar soup, you are going to LOVE this chicken-packed version! It has all the creamy, cheesy goodness you want from classic broccoli cheddar soup, but with shredded chicken and cannellini beans for extra protein and fiber.
And don’t let the beans scare you off! Blending them with the chicken broth is my secret hack for giving this soup a creamy texture without needing a ton of heavy cream. Or, you can leave the beans whole if you prefer more texture, both ways are delicious!
Another reason to love this chicken broccoli cheese soup is that it comes together in one pot and is ready in about 40 minutes, making it an easy weeknight dinner for any chilly night. Plus, it tastes even better the next day, so it’s perfect for meal prep and easy lunches throughout the week!
Oh, and if you love Panera bread, I highly recommend serving this soup in a bread bowl (or with some crusty bread)! Yum!
For more comforting soup recipes, try my Creamy Chicken Noodle Soup, Healthy Chicken Pot Pie Soup, Creamy Lightened-up Chicken Gnocchi Soup, Chicken and Stars Soup, or Marry Me Chicken Soup.
Why You’ll Love This Cheesy Chicken Broccoli Soup
- Easy one-pot meal: Everything comes together in one soup pot with minimal prep and cleanup!
- Higher in protein: Chicken, cannellini beans, and cheese give this soup an extra protein boost.
- Creamy soup: Blended cannellini beans help create that creamy texture with fewer calories than heavy cream.
- Ready in about 40 minutes: This easy soup recipe is perfect for busy weeknights when you want something cozy but don’t want to spend forever in the kitchen.
- Great for leftovers: This chicken broccoli cheese soup recipe tastes even better the next day, making it perfect for meal prep and easy lunches.
- Butter: You can use olive oil if preferred.
- Veggies: Onion, carrots, and fresh broccoli florets give the soup plenty of flavor, texture, and veggies in every bite.
- Cannellini beans: The secret to making this soup extra creamy while adding protein and fiber! Blend them with the chicken broth for a smooth, creamy base or leave them whole if you prefer a chunkier soup.
- Garlic: You can use fresh garlic or frozen cubes for convenience.
- Low-sodium chicken broth: I like to use low-sodium chicken broth to control the amount of salt. If using regular, you can just reduce or omit the additional salt. Or, use chicken bone broth for added protein. Vegetable broth can also be used.
- Milk: I used 2% milk to keep the soup creamy and rich without making it overly heavy. Whole milk will work, too.
- Chicken: I love the hand-pulled rotisserie breast chicken from Costco! The Shredded Rotisserie Chicken from Target is yummy too! You can also use my Basic Shredded Chicken or any leftover rotisserie chicken you have on hand.
- Seasonings: Garlic powder, paprika, salt, and black pepper keep things simple but flavorful. Feel free to adjust the seasonings to taste!
- Cheese: Freshly shredded sharp cheddar cheese gives this soup that classic broccoli cheddar flavor. I highly recommend shredding your own cheese because it melts much more smoothly than pre-shredded cheese.
- Make it vegetarian: Swap the chicken broth for vegetable broth and omit the chicken. You can add extra beans for more protein and heartiness.
- Use a different cheese: Sharp cheddar is my favorite, but mild cheddar, white cheddar, or a cheddar-Jack blend would all work.
- Add more veggies: Feel free to add cauliflower, celery, spinach, or even a handful of frozen peas.
- Make it extra creamy: Blend all of the cannellini beans with the broth for the smoothest, creamiest texture.
- Keep it chunky: Don’t blend the beans at all! Just stir them in with the remaining broth for more texture.
- Serve in a bread bowl: If you love Panera’s broccoli cheddar soup, serve this soup in a bread bowl for an at-home version! Or, just enjoy with a few pieces of crusty bread for a similar taste!
- Lower carb: You can reduce the amount of beans or omit them if you prefer. The soup will still be delicious, just slightly less creamy.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Melt the butter in a large pot over medium heat. Add the onion and carrots and cook for 5–6 minutes, until softened.
2. Add the garlic and cook for another 30 seconds.
3. Add the broccoli, 2 cups chicken broth, garlic powder, paprika, salt and pepper. Cover and simmer for 8–10 minutes, until the broccoli is tender.
4. For a creamier soup, blend the cannellini beans with the remaining 2 cups chicken broth until smooth. For a chunkier texture, leave the beans whole.
5. Stir the blended bean mixture (or whole beans and remaining 2 cups broth) and milk into the soup.
6. Add the cooked chicken and bring the soup back to a gentle simmer. Cook for about 5 minutes.
7. Reduce the heat to low. Add the cheddar a handful at a time, stirring until melted before adding more.
8. Taste and season with additional salt and pepper as needed.
Store: Let the soup cool slightly, then transfer to an airtight container and refrigerate for up to 4 days.
Reheat: Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. If the soup thickens up too much in the fridge, add a splash of chicken broth or milk to thin it back out.
Freeze: I don’t recommend freezing this soup because the milk and cheese can separate and become grainy when thawed. It’s best enjoyed fresh or within a few days from the fridge!
Helpful Tips
- Shred your own cheese: This is one of those little things that makes a BIG difference! Freshly shredded cheddar melts much more smoothly than pre-shredded cheese.
- Don’t boil after adding the cheese: Keep the heat low once you add the cheddar. High heat can cause the cheese to separate and make the soup grainy.
- Blend the beans really well: If you’re using the beans to create a creamy base, blend them with the broth until completely smooth.
- Don’t overcook the broccoli: You want the broccoli tender but still holding its shape. Nobody wants mushy broccoli soup!
- Adjust the consistency: If the soup is thicker than you’d like, simply add more broth or milk until it reaches your preferred consistency.
Can I use frozen broccoli?
Yes! Frozen broccoli works great in this recipe. Just add it directly to the pot (no need to thaw) and allow a few extra minutes for it to become tender.
How do I make broccoli cheddar soup thicker?
The blended cannellini beans help naturally thicken this soup while also adding protein and fiber. If you’d like it even thicker, you can blend a little more of the soup with an immersion blender before adding the cheese.
Why did my cheese not melt smoothly?
The most common culprit is adding the cheese over heat that’s too high. Once the soup is hot and you’re ready to add the cheddar, reduce the heat to low and add the cheese gradually, stirring between each addition. Freshly shredded cheese also melts much better than pre-shredded cheese.
Can I make this soup without the chicken?
Yes! You can leave the chicken out for a vegetarian-style broccoli cheddar soup. If you do so, I’d recommend keeping the cannellini beans for the added protein and heartiness.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Creamy Broccoli Cheddar Chicken Soup
Ingredients
- 1 Tbsp. butter (14g)
- 1 small yellow onion (150g) diced
- 2 medium carrots (150g) finely diced or shredded
- 3 cloves garlic minced
- 12 oz small broccoli florets (340g)
- 1 (15-oz.) can cannellini beans drained and rinsed
- 4 cups low-sodium chicken broth divided
- 2 cups 2% milk (480g)
- 4 cups cooked shredded chicken (420g)
- 1 tsp. garlic powder
- 1/2 tsp. paprika
- 1/2 tsp. salt plus more to taste
- 1/2 tsp. black pepper
- 1.5 cups freshly shredded sharp cheddar cheese (168g)
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Instructions
- Melt the butter in a large pot over medium heat.
- Add the onion and carrots and cook for 5–6 minutes, until softened. Add the garlic and cook for another 30 seconds.
- Add the broccoli, 2 cups chicken broth, garlic powder, paprika, salt and pepper. Cover and simmer for 8–10 minutes, until the broccoli is tender.
- For a creamier soup, blend the cannellini beans with the remaining 2 cups chicken broth until smooth. For a chunkier texture, leave the beans whole.
- Stir the blended bean mixture (or whole beans and remaining 2 cups broth) and milk into the soup.
- Add the cooked chicken and bring the soup back to a gentle simmer. Cook for about 5 minutes.
- Reduce the heat to low. Add the cheddar a handful at a time, stirring until melted before adding more.
- Taste and season with additional salt and pepper as needed.
Notes
- Store: Let the soup cool slightly, then transfer to an airtight container and refrigerate for up to 4 days.
- Reheat: Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. If the soup thickens up too much in the fridge, add a splash of chicken broth or milk to thin it back out.
- Freeze: I don’t recommend freezing this soup because the milk and cheese can separate and become grainy when thawed. It’s best enjoyed fresh or within a few days from the fridge!
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
