Can I Make This Soup Without Flour?

Yes! If you want a gluten-free or lower-carb version of chicken broccoli cheese soup , there are plenty of ways to thicken it without using flour. Here are some easy substitutes: Cornstarch Slurry – Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the soup while simmering. Xanthan Gum – A tiny amount (¼ teaspoon) thickens the soup without affecting flavor. Blended Broccoli – Pureeing some of the cooked broccoli adds natural thickness. Cream Cheese – This makes the soup rich and creamy without needing flour.

What’s the Best Cheese for a Richer Flavor?

Sharp cheddar is the go-to for chicken broccoli cheese soup because of its bold, tangy flavor. However, you can mix and match cheeses to create a deeper, richer taste: White Cheddar – Slightly sharper and creamier than yellow cheddar. Gouda – Adds a hint of smokiness. Parmesan – A little goes a long way for a nutty, salty kick. Colby Jack – Milder and extra creamy. Pepper Jack – Adds a spicy twist for those who love heat. For the smoothest melt, always shred your cheese from a block rather than using pre-shredded varieties, which contain anti-caking agents.

Can I Use Rotisserie Chicken Instead of Fresh?

Absolutely! Rotisserie chicken is a fantastic shortcut when making chicken broccoli cheese soup . It’s already cooked and seasoned, which saves time and enhances flavor. To use rotisserie chicken: Remove the skin and shred the meat into bite-sized pieces. Add it toward the end of cooking to prevent overcooking. Reduce added salt since store-bought rotisserie chickens are often seasoned.

Why Does My Cheese Separate in the Soup?

Cheese separation happens when it’s exposed to too much heat. Here’s how to prevent it: Lower the heat – Always add cheese at the end and keep the soup on low heat. Use full-fat cheese – Low-fat varieties don’t melt as well. Avoid pre-shredded cheese – It contains additives that affect melting. Stir constantly – Gradually add cheese, stirring after each handful for even melting. If your cheese has already separated, a splash of cream or an immersion blender can help bring the soup back together.

Best Chicken Broccoli Cheese Soup Recipe (Easy & Creamy!)

Description

Few things are as comforting as a warm, creamy bowl of chicken broccoli cheese soup. This hearty dish combines tender chicken, nutrient-rich broccoli, and gooey melted cheese into a velvety, satisfying meal. Perfect for cozy weeknights or cold winter days, this soup is easy to make, customizable, and packed with flavor. Serve it with crusty bread or a side salad for the ultimate comfort food experience!

Ingredients

Scale

Soup Base:

2 tbsp butter
1 small onion, diced
2 cloves garlic, minced
3 tbsp all-purpose flour (or cornstarch for gluten-free)
4 cups chicken broth (low sodium recommended)
1 cup whole milk
1 cup heavy cream (or half-and-half for a lighter version)

Main Ingredients:

2 cups cooked and shredded chicken (rotisserie or boneless, skinless breasts/thighs)
3 cups broccoli florets (fresh or frozen)
2 cups sharp cheddar cheese, shredded (freshly grated for best melting)

Seasonings:

1 tsp salt (adjust to taste)
½ tsp black pepper
½ tsp garlic powder
¼ tsp cayenne pepper (optional, for a mild kick)

Optional Add-Ins:

½ cup Parmesan cheese, shredded (for extra richness)
½ tsp smoked paprika (for added depth)
¼ cup crispy bacon bits (for topping)

Instructions

Sauté the Aromatics:
- In a large pot over medium heat, melt the butter. Add diced onions and sauté until soft (about 3 minutes).
- Stir in the minced garlic and cook for 30 seconds until fragrant.
Make the Roux:
- Sprinkle in the flour and whisk continuously for 1-2 minutes until golden and slightly bubbly.
- Gradually add the chicken broth while stirring to prevent lumps.
Simmer the Soup:
- Bring the broth to a gentle simmer and add the shredded chicken.
- Let it cook for about 5 minutes to allow the flavors to develop.
Cook the Broccoli:
- Add the broccoli florets and let them simmer until tender (about 5-7 minutes).
Melt the Cheese:
- Lower the heat to prevent curdling, then gradually stir in the shredded cheddar cheese.
- Keep stirring until fully melted and smooth.
Add Dairy & Seasoning:
- Pour in the milk and heavy cream. Stir gently to combine.
- Add salt, pepper, garlic powder, and cayenne pepper. Adjust seasoning to taste.

Serve & Garnish:
- Remove from heat and ladle the soup into bowls.
- Garnish with extra cheese, crispy bacon bits, or fresh herbs.

Notes

Storage: Keep leftovers refrigerated in an airtight container for up to 4 days. Freeze without dairy for up to 3 months.
Reheating: Warm gently on the stovetop over low heat, adding a splash of milk if needed. Avoid boiling.
Substitutions:
- Use almond flour or xanthan gum for a keto-friendly version.
- Replace cheddar with Colby Jack, Gouda, or Parmesan for a different cheese flavor.
- Add diced carrots or bell peppers for extra veggies.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Cuisine: American

Nutrition

Serving Size: 4-6 servings
Calories: 420 kcal
Fat: 28g
Carbohydrates: 15g
Protein: 30g

Keywords: Chicken Broccoli Cheese Soup