Classic broccoli cheddar soup and chicken noodle soup collide in this creamy, cheesy broccoli cheddar noodle soup that comes together in minutes with leftover chicken in only one pot.
Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!
I’m a big advocate for comfort food crossovers around here so it was only a matter of time before chicken noodle soup got acquainted with broccoli cheddar soup.
Pretty sure I just heard angels sing. Also could have been me screaming with joy.
There really isn’t much to this soup, friends! We start with a pretty basic broccoli cheddar soup base, let that simmer for a few minutes and then pile in a bunch of leftover cooked chicken, egg noodles, and cheddar goodness.
All in all, the easiest pot of soup you’ll probably ever make in 40 minutes. Ready those soup bowls for action!
This Broccoli Cheddar Soup Features…
- A creamy cheddar soup base
- Shredded chicken and tender broccoli pieces
- Tender egg noodles
Making the Broccoli Cheddar Soup
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Yellow onion
- Carrot
- Garlic
- Thyme
- All-purpose flour
- Chicken broth
- Half and half cream
- Broccoli
- Nutmeg
- Chicken
- Egg noodles
- Cheddar cheese
Choosing Your Chicken
This recipe works great with leftover cooked chicken — you will need about 1 cup of shredded or diced.
I love using a rotisserie chicken in this soup, but you can also cook up your own chicken as well if you don’t have pre-cooked on hand. You will need about 1 small breast or thighs worth of chicken.
Tips for Perfect Broccoli Cheddar Soup
- Sauté aromatic vegetables – this builds the flavor base for the soup.
- Finely chop broccoli – this will make the soup easy to eat and cook up quickly.
- Simmer soup 8-10 minutes – the soup is done when the broccoli is tender.
- Puree part of soup – remove 1/2 cup of the soup and puree until smooth in a blender. This step makes the soup extra creamy and hearty.
- Wait to add noodles until after simmering – cooking the noodles directly in the soup is easy and they will only take a few minutes to become tender.
- Add cheddar after simmering soup – adding the cheddar at the end of cooking will keep it from seizing up.
- Add a splash of additional chicken broth – as the soup sits, the noodles will start to soak up a bit of the liquid. Loosen up the soup with an additional splash of chicken broth if needed.
Recipe Variations
Try these ideas for a different twist on this soup.
- Use a different meat – try turkey or browned sausage in place of the chicken.
- Try different veggies – try using baby spinach, sweet corn, sweet pepper, zucchini, potatoes, or squash in place of the broccoli.
- Swap out cheeses – try grated Parmesan, asiago, or sharp cheddar.
- Use another herb – use rosemary or parsley in place of the thyme.
Storing and Reheating Soup
This soup stores well in refrigerator up to 6 days. You can reheat individual servings 2-3 minutes in the microwave or heat larger quantities in a pot on the stovetop until soup registers 165F.
Due to the egg noodles, I don’t recommend freezing this soup as they tend to turn a bit mushy after thawing.
Try these other pots of soup favorites next!
Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!
Broccoli Cheddar Noodle Soup
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 1 medium carrot, finely diced
- 3 medium cloves garlic, minced
- 1 tablespoon minced fresh thyme
- 1/4 cup all-purpose flour
- 4 cups chicken broth, plus more if needed
- 1 cup half and half cream
- 2 cups finely-chopped fresh broccoli
- Pinch ground nutmeg
- Salt and pepper to taste
- 1 cup shredded or diced cooked chicken
- 4 oz dry egg noodles
- 1/2 cup shredded mild cheddar cheese
- Additional shredded cheddar cheese for topping
Instructions
- Melt butter in a medium pot or Dutch oven over medium heat. Add onion and carrot and sauté 3-5 minutes until translucent. Add garlic and flour and cook 1-2 minutes until fragrant.
- Slowly drizzle in chicken broth, stirring constantly until evenly incorporated into flour. Add half and half, broccoli, a pinch of nutmeg, salt and pepper to taste, and bring soup to a simmer over medium heat. Reduce heat to low, cover pot, and allow to simmer 8-10 minutes until broccoli is tender, stirring occasionally.
- Scoop out 1/2 cup soup and blend until smooth in a standard blender or with an immersion blender until smooth. Add back to soup pot set over medium heat and add chicken and egg noodles.
- Cook soup 4-6 minutes, stirring occasionally until pasta is tender. Remove soup from heat, fold in cheddar until melted, and season with additional salt and pepper to taste if needed (add a splash or two of additional chicken broth as needed if the noodles start to soak up too much of the liquid in the soup as it sits) Enjoy!
Leave a Reply