There's nothing better than a big pot of chicken broccoli cheese soup simmering on the stove. It's cozy, creamy, and full of fresh veggies and lean protein. This recipe uses a clever trick-pureed cauliflower-to make it creamy without needing heavy cream. You still get that cheesy goodness, but in a lighter, healthier way.
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I made this on a busy Tuesday night, and the kids had seconds (which doesn't always happen with vegetables!). Plus, it reheats beautifully for lunches the next day.
If you love soups that double as a full meal, you should also check out the creamy chicken noodle soup - another family favorite that's just as comforting.
Why you'll love this soup
- Hearty and filling but made with healthy swaps
- Perfect balance of chicken, broccoli, and melty cheese
- Ready in under 45 minutes
- Great for meal prep and freezer-friendly
- Kid-approved (even with the veggies!)
Ingredients you'll need
- 1 lb. chicken breasts, boiled and shredded
- 2 tablespoons extra virgin olive oil
- 1.5 cups sweet onion, diced small
- kosher salt, to taste
- cracked black pepper, to taste
- 3 cups broccoli florets, stems removed and chopped small
- 1 cup carrots, grated or shredded
- 2.5 cups chicken bone broth (or low-sodium chicken broth)
- 1 cup 2% milk
- 24 ounces cauliflower florets, boiled, drained, and pureed
- 2-2.5 cups mild shredded cheddar cheese
Step-by-step instructions
Boil the chicken
Bring a pot of water and chicken broth to a boil. Add the chicken breasts and cook until done, about 15-20 minutes depending on thickness. Drain, let cool slightly, then shred with two forks.
Make the cauliflower puree
Boil the cauliflower florets until fork tender. Drain, then transfer to a food processor and blend until completely smooth. Set aside.
Cook the vegetables
In a large soup pot, heat olive oil over medium heat. Add diced onions, a pinch of salt, and some black pepper. Cook until the onions are soft and translucent.
Add the chopped broccoli and grated carrots. Sauté until tender, about 5 minutes.
Build the soup
Pour in the bone broth and stir to deglaze the pot. Add the milk, cauliflower puree, and shredded chicken. Simmer gently for 10 minutes to let everything come together.
Stir in the cheese
Turn the heat to low. Add the shredded cheddar gradually, stirring until it melts into the soup. If it feels too thick, add a splash of broth or milk until it's just right.
Serve hot with crusty bread or a side salad.
Pro tips for the best texture
- Shred your own cheese-it melts smoother than pre-shredded bags.
- Add cheese slowly over low heat to prevent clumping.
- For picky eaters, puree part of the broccoli with the cauliflower before adding it to the soup.
Storage and Reheating
- Refrigerator: Store in an airtight container for 3-4 days.
- Freezer: Freeze in individual containers for up to 2-3 months. Thaw overnight in the fridge.
- Reheating: Warm on the stove over medium-low, stirring often. Add a splash of broth or milk to bring back the creaminess.
What to serve with chicken broccoli cheese soup
- Crusty sourdough or garlic bread
- A fresh green salad with vinaigrette
- Roasted veggies for extra color on the plate
Variations & substitutions
- Dairy-free: Swap in plant-based cheese and unsweetened almond milk.
- Gluten-free: This soup is naturally gluten-free as written.
- Extra protein: Stir in white beans or add more shredded chicken.
- Spicy version: A pinch of red pepper flakes or diced jalapeños does the trick.
FAQ
Yes, frozen broccoli works great. Just add it near the end so it doesn't get mushy.
Mild cheddar is classic, but you can mix in Gruyère or Monterey Jack for extra flavor.
Just stir in more broth or milk until you reach your desired consistency.
Absolutely. For picky eaters, blend the broccoli a little finer so it disappears into the creamy base.
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📖 Recipe
Chicken Broccoli Cheese Soup
A cozy, creamy, and healthier chicken broccoli cheese soup made with lean protein, fresh veggies, and a cauliflower puree for creaminess without heavy cream. Perfect for busy weeknights, meal prep, and kid-approved dinners.
Ingredients
- 1 lb. chicken breasts, boiled and shredded
- 2 tablespoons extra virgin olive oil
- 1.5 cups sweet onion, diced small
- Kosher salt, to taste
- Cracked black pepper, to taste
- 3 cups broccoli florets, stems removed and chopped small
- 1 cup carrots, grated or shredded
- 2.5 cups chicken bone broth (or low-sodium chicken broth)
- 1 cup 2% milk
- 24 ounces cauliflower florets, boiled, drained, and pureed
- 2–2.5 cups mild shredded cheddar cheese
Instructions
- Boil the chicken: Bring a pot of water and chicken broth to a boil. Add chicken breasts and cook until done, about 15–20 minutes. Drain, cool slightly, then shred with two forks.
- Make the cauliflower puree: Boil cauliflower florets until fork tender. Drain, then puree in a food processor until smooth. Set aside.
- Cook the vegetables: Heat olive oil in a large pot over medium heat. Add onions, salt, and pepper. Cook until translucent. Add broccoli and carrots, sauté for 5 minutes.
- Build the soup: Add bone broth, milk, cauliflower puree, and shredded chicken. Simmer for 10 minutes.
- Stir in the cheese: Reduce heat to low. Add cheddar gradually, stirring until melted. Adjust thickness with more broth or milk if needed.
- Serve hot with crusty bread or salad.
Notes
Pro tips: Shred your own cheese for smooth melting, add cheese slowly over low heat, and puree some broccoli with cauliflower for picky eaters. Storage: Refrigerate up to 4 days or freeze up to 3 months. Reheat gently with added broth or milk. Serve with sourdough, salad, or roasted veggies. Variations: Use plant-based cheese/milk for dairy-free, soup is naturally gluten-free, add beans for extra protein, or spice it up with red pepper flakes/jalapeños.
Nutrition Information:
Serving Size:
1 bowlAmount Per Serving: Calories: 320Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 75mgSodium: 520mgCarbohydrates: 18gFiber: 4gSugar: 6gProtein: 29g
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