Creamy Chicken Broccoli Soup with Rice Recipe

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. 

 

During the winter months, I crave creamy soup. There’s nothing quite like dipping that crusty bread into a bowl this creamy chicken broccoli soup – I just love the flavor and creamy texture. 

This might be one of my favorite recipes because I always have leftover soup to enjoy the next day. (and my whole family agrees that this soup is so delicious that enjoying it more than one day is the best!) 

What makes this one of the best soups is the combination of the texture with the chicken pieces and broccoli florets.

Those two ingredients are two of my favorite things to add to the soup because I love the flavor and ease.

I also like that this soup requires minimal meal prep but results in maximum flavor. In my opinion, this soup recipe is the perfect way to whip up an easy dinner because all you need are a few simple ingredients to get started. 

You can also flavor this hearty soup with other options like garlic powder, fresh garlic cloves, onion powder, sea salt, parmesan cheese, lots of vegetables, and more.

I’ve even had people tell me that they add all the fun toppings that they want to their own comforting bowl of soup to make it unique and delicious. 

Gather the simple ingredients needed to make this broccoli cheddar chicken soup.

It’s not only a good soup to eat and enjoy, but it’s also a great way to use up leftover meat to make a new meal! Use your large soup pot and enjoy this broccoli cheese soup recipe! 

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.

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. 

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.

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

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.

Enjoy!
With love, from our simple kitchen to yours. 

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Other Delicious Soup Recipes

Creamy Chicken Broccoli Soup with Rice Recipe

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

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Soup

Cuisine American

Servings 4

Ingredients

 

1x2x3x

• ▢ 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!

Originally published February 2013, updated and republished January 2025

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