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Chicken Broccoli Cheddar soup is made with tender chunks of chicken, frozen broccoli florets, and sharp cheddar cheese for a rich, savory flavor. Enjoy this comforting bowl of chicken broccoli and cheese soup with sourdough bread.

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chicken broccoli soup in a white bowl with black rim

Chicken Broccoli Cheese soup

This soup is very similar to our readers' favorite instant pot Panera broccoli cheddar soup recipe. This recipe contains extra protein in the form of added chicken.

You can use any kind of pre-cooked chicken like rotisserie or poached chicken to make this addictive chicken broccoli and cheese soup. We love to poach our boneless chicken pieces in the instant pot and use it in this easy soup recipe. The chicken cooks into tender juicy melt-in-the-mouth chicken bites that are perfect in this chicken broccoli soup recipe.

The sharp cheddar cheese in this recipe makes the soup super yummy.

Ingredients

Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.

Broccoli: For this chicken broccoli soup, you can use fresh or frozen broccoli florets. We used frozen broccoli florets; there is no need to thaw them.
Chicken: We poached boneless chicken thighs in the instant pot. Saved the stock to use in this recipe. And cubed the tender juicy pressured cooked chicken into ½ inch pieces. You can also use rotisserie chicken.
Carrots: Cut the carrots into half moons. They add a mild sweet flavor and a pop of color to the cheesy chicken broccoli soup.
Aromatics: Yellow onion and minced garlic.
Dairy: Sharp cheddar cheese and heavy whipping cream. The sharp cheddar is our favorite addition. It adds a great depth of flavor and makes the savory soup addictive, creamy and cheesy. You can sub the heavy cream with half and half or even whole milk. The consistency of the soup will vary.
Spices & herbs: Red pepper flakes for a slight kick, paprika, ground black pepper, Himalayan pink salt.
Cooking fat: Butter.
Thickener: All purpose flour.
Cooking liquid: Chicken stock.

Tips & tricks

When to add roux: You can cook the roux along with the onion (in this recipe) or add it later after pressure-cooking the soup. In that case, you will need to quickly mix the flour and butter in a skillet on the stovetop to make the roux, and then add it back to the soup.
Broccoli florets: You can either use fresh or frozen broccoli florets. Both work just as well. Chop the florets into small pieces about 1 inch.
How to add cheese: Make sure to turn off the Instant Pot before mixing in the cheese; otherwise, the cheese might turn grainy. Stir in the cheese in 2–3 batches to help uniformly incorporate it into the soup.
Soup consistency: We prefer a thick, chunky broccoli cheddar soup with chicken. Hence, we did not completely puree the cooked broccoli and carrots. We used a potato masher to mash a few cooked broccoli and carrots. This helped maintain the soup's chunky consistency and added a huge depth of flavor.
Dairy sub: To reduce the creaminess and the calories of this soup you may substitute the heavy cream with half and half or full-fat milk. This will impact the soup's consistency but not the taste.

Method

Find the detailed step by step recipe along with measurements + Video at the bottom of the post.

Step #1 Prepare roux

Sauté aromatics: Set the instant pot on high heat sauté mode. Add butter and sauté the onion and garlic until they begin to turn soft.
Make the roux: Lower the heat to low. Add all-purpose flour and stir briskly for 30 secs. The roux is ready.

Step #2 Pressure cook soup

Deglaze pot: Add the chicken stock and stir briskly to deglaze the pot to help loosen any stuck food particles from the bottom of the pot. This will prevent the burn error.
Pressure cook: Now add the carrots and the frozen broccoli. Cancel the saute mode. close the lid of the instant pot and pressure cook on high for 1 minute followed by quick release. Cancel the pressure cook mode.

Step #3 Add dairy

Add dairy: Mash a few cooked broccoli with a potato masher. This will add more body and texture to the soup. Add heavy cream, and stir well. Add sharp cheddar cheese and stir well until the cheese completely blends into the soup.

Step #4 Add chicken

Add chicken: Add pre-cooked diced chicken into the soup. Stir well. The creamy broccoli cheddar soup is ready. Serve it with sprinkles of red pepper flakes, crushed black pepper, and grated cheddar cheese. Enjoy!

creamy chicken broccoli soup in a white bowl

Serving Ideas

Cheesy Chicken Broccoli Soup is a hearty and comforting dish that pairs well with several sides. Choose sides that balance the creaminess of the soup while adding variety to your meal. Here are some great options:

Crusty bread: A sour dough or baguette will be perfect for sipping into the soup.
Air fryer garlic bread.
Biscuits: We love buttery and flaky biscuits. It complements the creamy cheesy soup.
Cornbread: This pairs so well with the savory flavor of the soup.
Mixed greens salad: A light and hearty mixed greens salad with a drizzle of vinaigrette is perfect to enjoy this soup. You can also add a coleslaw or a Caesar salad as a side dish.
Air fryer brussel sprouts and sweet potatoes.
Steamed green beans.
Cheese sticks.

Reheating tips

Microwave oven: You can reheat the creamy soup in the microwave oven until warm or hot.

Stovetop: Reheat the soup in a heavy-bottomed saucepan on the stovetop over medium heat. Stir the soup frequently to prevent it from burning. You can add a splash of water, milk, or cream before reheating the soup. This will help to thin out the fridge-cold soup!

Storage

Leftover chicken cheddar broccoli soup can be refrigerated for upto 4 days in the fridge. Use air tight containers for storage.

We do not recommend freezing the creamy chicken broccoli soup due to the amount of dairy content.

More instant pot soups you’ll love

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Chicken Broccoli Cheddar Soup