Today, I’m bringing you a truly spectacular soup that is basically a hug in a bowl—this Loaded Broccoli & Chicken Soup is the cozy, creamy, cheesy meal you absolutely need in your life. It combines tender bites of chicken and fresh veggies in a rich, velvety cheddar and mozzarella base, making it a hearty, high-protein take on classic comfort food. It’s ready in just 40 minutes, and trust me, your kitchen will smell incredible while it simmers. This one’s a guaranteed weeknight game-changer!

Why You’ll Love This Recipe

Ultimate Comfort: This soup is ultra-creamy and cheesy, delivering that classic comforting feeling that warms you right down to your soul.
High-Protein Winner: We’re loading it up with shredded chicken, turning it from a simple side into a satisfying, muscle-building main course.
Velvety Texture: We skip the heavy cream and use a simple flour and butter roux to achieve that perfect, silky-smooth thickness without all the fuss.
Foolproof & Fast: From start to finish, this dish comes together in just 40 minutes, making it the perfect, delicious option for busy weeknights.

Ingredients

All you need for this lush, creamy soup are a few everyday ingredients and 40 minutes! Yes, it’s that easy. But first, gather up these essentials and let’s talk about why they’re in there:

Olive Oil: Our starting point! It’s what we use to sauté our aromatics and start building that foundational flavor.
Onion & Garlic: The absolute bedrock of any great savory soup. They bring a deep, fragrant note that makes everything taste home-cooked.
Cooked Chicken Breast (Shredded): This is where the protein punch comes in! Use a rotisserie chicken for a seriously fast track to dinner.
Fresh Broccoli Florets: The star of the show! Make sure they’re chopped small so they soften perfectly and mix well into the creamy base.
Carrots: They add a natural hint of sweetness and beautiful color contrast to the finished soup.
Low-Sodium Chicken Broth: Our liquid base. Using low-sodium gives us control over the final saltiness—which is important when we add all that glorious cheese!
Milk: This forms the majority of our creamy liquid. You can use anything from 2% to whole milk for a richer flavor.
Shredded Cheddar & Mozzarella Cheese: The combination here is key! Cheddar brings the sharp, classic flavor, while mozzarella adds that incredible, dreamy meltiness.
All-Purpose Flour & Butter: Together, these two create the roux, which is our secret weapon for giving the soup a thick, velvety texture without needing heavy cream.
Smoked Paprika: A pinch of this stuff adds a surprising layer of warmth and a subtle, savory smokiness that makes the flavor truly dynamic.
Salt and Black Pepper: Seasoning is vital! We’ll taste and adjust right at the end to make sure it’s perfectly balanced.
Turkey Bacon Bits (Optional Topping): Because if you’re making it loaded, you need some crispy, savory crunch on top!
Chopped Green Onions (Garnish): They add a fresh, bright bite and a little visual pop to an otherwise very creamy soup.

Note: The precise measurements for these ingredients, along with cooking times, will be located right below this article in the printable recipe card.

How to Make the Loaded Broccoli & Chicken Soup

This recipe moves quickly, so get everything prepped, put on your favorite apron, and let’s make some soup!

Step 1: Start the Flavor Base

Heat the olive oil in your largest pot or Dutch oven over medium heat. Add the diced onion and minced garlic; give them a good stir and sauté for about 2–3 minutes until you can smell that incredible, fragrant aroma.

Step 2: Sauté the Veggies and Add Broth

Toss in the carrots and chopped broccoli, cooking for another 3–4 minutes to give them a head start. Next, stir in your shredded chicken and pour in the chicken broth. Bring this mixture to a gentle simmer and cook for about 10 minutes, just until those vegetables are starting to get nice and tender.

Step 3: Create the Velvety Roux

While your soup is simmering, grab a small saucepan and melt the butter over medium heat. Whisk in the flour to form a smooth, thick paste—that’s your roux! Cook this paste for 1 minute to cook out the raw flour taste. Now, slowly and steadily whisk in the milk until you have a smooth, light sauce that has thickened slightly.

Step 4: Thicken and Get Cheesy

Pour that beautiful roux into the simmering soup pot, stirring it in well to combine and thicken the broth. Now for the best part: add the cheddar and mozzarella, stirring constantly until they are fully melted and the soup is looking rich and creamy. Season everything with the smoked paprika, salt, and pepper.

Step 5: Simmer and Serve

Let the soup simmer for another 5 minutes, stirring occasionally. You’ll notice the texture transform into that rich, velvety consistency we’re aiming for. Serve your magnificent soup hot, topped generously with turkey bacon bits and fresh green onions for that irresistible “loaded” finishing touch. Enjoy

Pro Tips for Making the Recipe

Don’t Rush the Roux: Cooking the flour and butter mixture (the roux) for a full minute before adding the milk is crucial. This step eliminates the raw flour taste and ensures a smooth, silky texture.
Grate Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can make it melt poorly. For the creamiest, meltiest soup, grab a block of cheese and shred it yourself! Trust me, it makes a difference.
Use Rotisserie Chicken: To cut down your prep time to almost nothing, pick up a pre-cooked rotisserie chicken, shred it, and you’re good to go!
Adjust Thickness: If you prefer your soup thinner, simply add a splash more chicken broth or milk. If you want it thicker, let it simmer uncovered for a few extra minutes.

How to Serve

This soup is so hearty, it practically is a meal! But here are a few ways to make it extra special:

Classic Comfort Pairing: You simply can’t beat a classic grilled cheese or a toasted slice of crusty baguette for dipping up every last drop of that creamy broth.
Side Salad: Pair the richness of the soup with a light, crisp side salad tossed with a simple vinaigrette to balance out the meal.
Garnishes: Feel free to get creative with your toppings! Besides the turkey bacon and green onions, try a dollop of sour cream, some extra shredded cheddar, or a few homemade croutons.

Make Ahead and Storage

Storing Leftovers

Allow the soup to cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 3 days. The soup may thicken significantly once cold—don’t worry!

Freezing

Because of the milk and cheese, this soup can sometimes have a slight texture change after freezing and thawing (it can become a little grainy). If you plan to freeze it, I recommend adding the cheese and milk after you thaw the base. However, if you have leftovers, freeze them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

The best way to reheat is gently on the stovetop over low to medium-low heat, stirring frequently. If it’s too thick, stir in a splash of extra milk or chicken broth until you reach your desired consistency.

FAQs

Can I use frozen broccoli instead of fresh?

Absolutely, you can! Frozen broccoli is a great way to save on prep time. I recommend adding the frozen florets in Step 2 without thawing them first, but you may need to increase the initial simmer time by 3–5 minutes to make sure the vegetables are properly tender before moving on to the cheesy steps.

How can I make this soup even thicker?

If you prefer an even denser, stew-like soup, you have a couple of easy options. You can increase the amount of flour in the roux (up to 3 tablespoons), or you can use an immersion blender to pulse the soup a few times (before adding the chicken) to intentionally purée some of the cooked vegetables, which will naturally thicken the base without adding extra starch.

What kind of milk works best in this recipe?

You can use anything from 2% to whole milk here. Whole milk will provide the richest, most decadent flavor and creaminess. If you need a dairy-free option, cashew milk or full-fat oat milk are the best substitutes, as they offer a similar neutral flavor and thickness without curdling.

Can I make this soup ahead of time?

Yes, this soup is actually fantastic for meal prep! The flavor often deepens overnight. Prepare the entire recipe as written, cool it completely, and store it in the fridge. Just remember, it will be quite thick when you reheat it, so make sure to add a little extra liquid (milk or broth) to bring it back to that wonderful, velvety consistency.