Cheesy Chicken Broccoli Soup with Rice

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Chicken Broccoli Soup goes from prep to plate in under half an hour — a one pot simple recipe. Loaded with delicious ooey gooey cheese and nutty jasmine rice, this chicken and broccoli soup will warm you inside and out.

Titled Image: Cheesy Chicken Broccoli Soup with Rice


 

Chicken Broccoli Soup

Broccoli cheese soup takes me back to my childhood. Honestly, that soup was the only way I would ever voluntarily eat broccoli as a kid!

Looking back I am sure it was the ‘bowl of cheese’ that lured me in. But as an adult, I’ve found a love for broccoli — and the two are a match made in heaven!

When I needed a delicious dinner that was ready in a snap, this one pot chicken broccoli cheddar soup with rice really delivered.

Can’t you just smell it? It is so thick, rich, and flavorful!

Even better, this chicken and broccoli soup recipe is ready in 30 minutes with enough “inactive” cook time to clean your kitchen and call your best friend. That’s what I call a perfect meal!

Find more 30-minute meals — including soups, skillets, and casseroles — in our ultimate guide.

ingredients for Cheesy Chicken Broccoli Soup with Rice

Ingredient Notes and Substitutions

  • Chicken – You can use either boneless skinless breasts or thighs for chicken broccoli soup. Any poultry will do, really, so try some turkey if you prefer!
  • Broccoli – Frozen florets are easy and time-saving. They’re already chopped and there’s no need to thaw them first!

    If you prefer to use fresh broccoli, you’ll need to parboil or steam it first. Not fully cooked, but just enough so it’s tender by the time the rice is done.
  • Rice – The cook time for this recipe is based on jasmine rice, which also adds a lovely nutty flavor.

    While you can certainly use a different variety (like basmati or brown), you may need to cook the chicken cheddar broccoli soup a bit longer.
  • Cheese – While I prefer cheddar, you can use your favorite here. Just be sure to grate it by hand so it melts down nice and smooth.
  • Spices – A little black pepper and smoked paprika is all you need to add a lovely heat to this chicken broccoli cheese soup.

    But feel free to try different flavor profiles with cumin, oregano, and parsley, or your favorite poultry seasoning.
pouring stock into cooked chiken

Tips for Making Chicken Broccoli Cheese Soup

  • Don’t skip the roux.

A simple mixture of melted butter and flour, this helps thicken the chicken cheddar broccoli soup and gives it that glorious velvety texture.

  • Make sure it’s fully cooked.

The rice grains should be tender and plump when they are done. If there’s still a bit of bite, simmer your chicken broccoli soup for a few more minutes.

Chicken is considered safe to eat when it reaches an internal temperature of 165°F. Spoon a piece out of the pot and test it with a digital meat thermometer to be sure.

Or, slice into it — if there’s no pink in the center and the juices run clear, it’s done!

  • Save even more time!

Instead of cooking fresh chicken, why not use leftovers or a rotisserie bird?

Skip to the step where you simmer the rice and veggies in stock, then stir in the poultry after the cheese is melted.

Or, really take advantage of leftovers and have chicken broccoli cheddar soup ready in a flash!

Start with the roux in your pot, then add the stock and whisk to combine. Melt in the cheese until smooth.

Then, stir in already-cooked chicken, rice, and broccoli and simmer until everything is warmed through.

adding broccoli to soup base

Serving Suggestions

Double down on the cheesy goodness with a classic grilled cheese sandwich, or grab a crusty loaf for mopping up every last drop of cheesy chicken broccoli soup.

For a lighter meal, you can’t go wrong with a simple green salad!

Chicken and Broccoli Soup FAQ

How can I thicken broccoli cheese soup?

A simple mixture of flour and butter, known as a roux, will thicken things right up. Once the cheese is melted, a light simmer will help it along too.

For a gluten-free alternative, make a slurry with 1 tablespoon water and 1 tablespoon cornstarch or arrowroot powder.

Stir into chicken cheddar broccoli soup, simmer for 5 minutes, then add more if it’s still not thick enough.

What’s the best cheese for chicken broccoli soup?

Sharp cheddar is always a winner — it melts beautifully and has a bold flavor that isn’t too overpowering. Mild or white cheddar are great options too.

You could use a blend of cheddar and Pepper Jack for a bit of heat, or sub in some Colby to make it extra creamy.

How do you keep chicken broccoli cheese soup from curdling?

Keep the pot over medium heat, especially when adding the shredded cheese.

A higher temperature will not make this chicken broccoli soup cook any faster, but you will risk an extremely unpleasant texture and possibly scald the cheese on the bottom of the pot.

adding cheese to pot

Storing and Reheating Chicken Broccoli Cheddar Soup

Allow leftovers to cool, then transfer to an airtight container.

Chicken and broccoli soup with rice will keep for 3 to 4 days in the refrigerator or up to 2 months in the freezer.

Reheat on the stove over low heat, stirring frequently, or warm in 30-second bursts in the microwave at half power.

If frozen, thaw in the refrigerator overnight, then warm on the stove with a splash of cream to get the texture nice and silky again.

Cheesy Chicken Broccoli Soup with Rice in a pot

Enjoy!
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closeup of Cheesy Chicken Broccoli Soup with Rice

bowl of Cheesy Chicken Broccoli Soup with Rice

Cheesy Chicken Broccoli Soup with Rice

Donna Elick
Chicken Broccoli Soup is loaded with ooey gooey cheese and tender jasmine rice. It's a one pot meal that's ready in under half an hour!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 4

Ingredients
 

  • 1 tablespoon extra virgin olive oil
  • 1 pound boneless skinless chicken breast
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon smoked paprika
  • 6 cup chicken stock
  • 1 cup jasmine rice
  • 14 ounce bag broccoli florets, frozen
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 8 ounces shredded cheddar cheese, or your favorite cheese

Instructions
 

  • Heat an 8 quart pot over medium high heat. Dice chicken into bite size pieces.
  • Add olive oil and chicken to pot. Sprinkle pepper and paprika on chicken. Stir. Cook chicken until golden brown, about 5 minutes. Add chicken stock and cover. Bring to a boil.
  • Add rice and broccoli. Replace cover. Cook until rice is almost tender (al dente), about 8-10 minutes.
  • Meanwhile, combine butter and flour in a small bowl. Mash with fork until completely combined. Add flour mixture to soup. Stir to combine. Add cheese. Stir and reduce to simmer. Let soup warm while you set the table, about 5 minutes. Soup will thicken while it sits.

Nutrition

Serving: 1 | Calories: 789cal | Carbohydrates: 61g | Protein: 53g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 155mg | Sodium: 1053mg | Sugar: 8g | Fiber: 3g | Calcium: 481mg | Iron: 3mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
Cheesy Chicken Broccoli Soup with Rice - PIN

Originally published February 2013, updated and republished January 2024

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22 Comments

  1. Our forecast is predicting freezing rain tomorrow…ugh. I think it's going to be a soup day…and yours looks marvelous with the healthy dose of cheese ๐Ÿ™‚

    1. I made this tonight as my 7yr old requested it, and its amazing!!! I will no longer be buying panera bread or Mc Calaster’s broccoli soup. This is soooo much better!

  2. Healthy and delicious at the same time. You make this seem so easy. Thanks for sharing this delicious soup.

  3. Broccoli Cheddar Soup with Chicken and Rice is very nutritional and for me witch I try to lose weight is the perfect dish.

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