Chicken, Broccoli and Cheese Soup (with Bone Broth)

Name: Chicken, Broccoli and Cheese Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 cups bone broth; 2 cups cheddar cheese (shredded); 2 cups half and half; 2 chicken breasts; 12 ounces broccoli (fresh or frozen); 2 large carrots (julienned); 1 onion (diced); 2 tablespoons olive oil; 2 tablespoons tapioca starch; 2 tablespoons cold water; 1 teaspoon salt; 1/4 teaspoon pepper

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Chicken, broccoli & cheese soup is simmered with bone broth and half-and-half for a rich, creamy soup perfect for cold days. It’s packed with protein and vegetables and makes a nourishing lunch or light dinner.

Abowl of chicken, broccoli, and cheese soup with another bowl and a soup pot in the background.

Quick Look at the Recipe

🍽️ Flavor: Creamy, savory, and rich
⏱️ Prep Time: 20 minutes
🔥 Cook Time: 40 minutes
🕒 Ready In: 1 hour
👥 Servings: 6 people
🥣 Main Ingredients: Chicken, broccoli, cheese, bone broth, half-and-half
📋 Method: Simmer on stovetop
📖 Dietary Info: Gluten-free, egg-free
❄️ Freezer Friendly: Yes!
👩‍🍳 Tip: Bone broth gives this soup a rich flavor and nutrition boost.

Woman smiling while standing in a sunny room.

My Nourishing Version of a Classic

I’ve spent years figuring out how to add more nutrition to my favorite recipes, whether that’s nutty cranberry cookies or savory honey mustard chicken. It’s almost a game at this point!

Growing up, broccoli and cheese soup was one of my favorites. These days higher protein meals are a priority, so for my version I added shredded chicken and bone broth. They not only increase the protein, but also add rich, savory flavor.

This soup freezes well and is one of my favorite nutrient-dense meals to prepare for postpartum. Though now it’s just part of the rotation, baby or not.

Ingredients

Chicken breasts
Broccoli – I used a bag of frozen broccoli (no need to thaw first), though fresh broccoli would work as well.
Cheese – Pre-shredded cheese contains additives that hinder it from melting as smoothly, so shred it yourself for best results.
Bone broth – If you don’t have bone broth, you can substitute regular chicken broth.
Half-and-half – For a lighter soup, you can use regular milk instead.
Tapioca starch – You can substitute arrowroot starch or cornstarch if you prefer.

Tools Needed

Dutch oven – I love using a Dutch oven since it sautés the vegetables so nicely, but a regular large soup pot would work too.

Step-By-Step Instructions

Onions and julienned carrots sautéing in a dutch oven.

Step 1: First, heat the olive oil in a large Dutch oven or soup pot over medium heat.

Add the onion and carrots and sauté until softened, about 5–7 minutes. Remove the vegetables from the pot and set aside.

Broth and half-and-half warming in a dutch oven.

Step 2: Next, add the half-and-half and bone broth to the pot and warm over medium heat, stirring frequently to make sure it doesn’t burn.

Then whisk together the tapioca starch and cold water to make a slurry. Whisk the slurry into the warm broth mixture until it’s completely smooth and no clumps remain.

Chicken and broccoli simmering in pot of soup.

Step 3: Now return the sautéed vegetables to the pot, and add the chicken breasts and broccoli.

Bring the soup to a gentle simmer, then cover and cook for 30–40 minutes, or until the chicken is cooked through and the broccoli is tender.

Shredded chicken and shredded cheese being added to a pot of soup.

Step 4: Remove the chicken from the pot and shred it with two forks. Then return the shredded chicken to the soup.

Finally, slowly stir in the cheese until it’s melted and creamy, and season the soup with salt and pepper. Enjoy warm!

A ladle scooping chicken, broccoli & cheese soup out of a pot.

If you’re looking for more nourishing family meals, check out my chicken Alfredo spaghetti squash and healthy chicken and gravy!

Tips for Success

Properly julienne the carrots – Resist the urge to chop them instead! Julienning the carrots not only makes the soup more visually appealing, but also helps them cook more evenly and become perfectly tender while adding more flavor throughout the soup.

I tested this soup with both chopped and julienned carrots, and the julienned carrots made a noticeable difference in both the texture and overall flavor.

Cook broccoli according to preference – The broccoli will get very soft as it simmers with the chicken, so if you prefer firmer broccoli, add it during the last 10–15 minutes of cooking.

Don’t over-cook – While you shred the chicken, cover the pot and turn off the heat. This will keep the soup warm without allowing it to continue cooking.

FAQs

Can I make this soup with cooked chicken instead of raw chicken?

Yes! If you already have cooked chicken on hand, you can absolutely use it in this soup. Simply shred or chop the cooked chicken and add it during the last 10-15 minutes of cooking. This is a great shortcut to make this soup come together more quickly!

How do I avoid the cheese becoming grainy?

This usually happens when the cheese gets too hot. For the smoothest texture, turn off the heat before stirring in the cheese, and use freshly shredded cheese rather than pre-shredded cheese, which contains anti-caking agents that can prevent it from melting smoothly.

How do I freeze chicken, broccoli, and cheese soup?

Let the soup cool completely, and then scoop into glass food storage containers or ziplock freezer bags. Freeze for 2-3 months.

Thaw overnight in the refrigerator and reheat gently on the stovetop, stirring frequently. The dairy may separate slightly after freezing, but whisking the soup as it reheats will help restore its creamy texture. If the texture seems slightly off, whisk in a splash of milk or broth.

If you try this recipe, snap a photo and tag me on Instagram @violet_rightathome