Broccoli Cheddar Soup with Shredded Chicken and Greek Yogurt

On a gray afternoon I wanted broccoli cheddar soup that felt rich and satisfying but didn’t leave me hungry an hour later. My goal was to keep the classic creamy texture while increasing protein, so I worked the focus ingredient—broccoli cheddar soup—into a version that uses shredded cooked chicken and plain Greek yogurt with a modest amount of whole milk. The result is a bowl that smells like warm cheddar and roasted broccoli, has a velvety body, and provides measurable protein per serving so it doubles as a filling lunch or light dinner.

Why this broccoli cheddar soup works

The trick that makes this broccoli cheddar soup both creamy and higher in protein is twofold: add shredded cooked chicken for lean, whole-protein content and use plain Greek yogurt to thicken and enrich the base without relying solely on heavy cream. During testing I found that too much yogurt tasted tangy and split if added at high heat, so I temper it in at the end off the heat and finish with gentle warming. I also tested a fully puréed versus chunky approach; a partly puréed texture keeps tender broccoli pieces and pockets of cheddar while letting the base cling to the chicken and bread. This balance solves common problems—watery broccoli, grainy cheese, and thin, unsatisfying broth—so the final version is reliably thick, savory, and filling.

Key takeaways

• Shredded cooked chicken and Greek yogurt boost protein without making the soup heavy.
• Partially puréeing the soup preserves broccoli texture while creating a creamy body.
• Low-and-slow melting of cheddar prevents graininess; finish off-heat when adding yogurt.

Ingredients you’ll need and what to substitute

This broccoli cheddar soup relies on a few key ingredients: fresh or frozen broccoli florets, a base of onion and carrot for sweetness, shredded sharp cheddar for flavor and melt, plain Greek yogurt for protein and creaminess, and cooked chicken for added protein and substance. I use whole milk to keep richness in check; if you prefer lighter dairy, 2% will work but the soup will be slightly thinner. Sharp cheddar melts more cleanly than pre-shredded blends because it lacks anti-clumping additives, so grate it yourself if you can. For the chicken, rotisserie chicken meat works perfectly as a shortcut; alternatively, poached or roasted boneless skinless chicken breast gives a neutral background that lets the cheddar shine.

Realistic substitutions:

• Greek yogurt: swap with full-fat cottage cheese puréed smooth for similar protein and a less tangy finish.
• Cheddar: use a mix of sharp cheddar and mild cheddar for creamier melt; avoid processed cheese slices which can make the texture gluey.
• Broccoli: frozen florets are fine—add them directly to the pot and increase simmer time by 3–4 minutes.

Equipment

You don’t need fancy tools, but a few items make this easier. I use a 5- to 6-quart Dutch oven for even heat, an immersion blender to purée part of the soup in the pot, and a box grater for the cheddar. If you don’t have an immersion blender, transfer about half the soup to a blender in batches but be careful with hot liquid—vent the lid and hold the lid with a clean towel.

• 5- to 6-quart Dutch oven or heavy-bottomed pot
• Immersion blender (or countertop blender as a substitute)
• Box grater for shredding cheese
• Wooden spoon and fine-mesh strainer (optional)

How to make broccoli cheddar soup

Phase 1: Build the flavor base

Start by sweating aromatics gently so they soften without browning. Warm 1 tablespoon oil and 2 tablespoons butter over medium heat, add diced yellow onion and a finely diced carrot, and cook until translucent—about 6 to 8 minutes. Stir in 2 minced garlic cloves and 1 teaspoon dry mustard powder, cooking 30 seconds until fragrant. The carrot adds gentle sweetness that complements the sharp cheddar and keeps the soup balanced.

Phase 2: Cook the broccoli and simmer

Add chopped broccoli florets (about 5 cups packed) and 4 cups low-sodium chicken broth, scraping up any browned bits. Bring to a simmer, cover, and cook until the broccoli is tender—about 10 to 12 minutes if using fresh, 12 to 15 minutes for frozen. Taste the broth and season sparingly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; you can always add more later after the cheese is in.

Phase 3: Purée and finish the body

Use an immersion blender to purée roughly half the pot until the base is mostly smooth but still has broccoli texture. If using a blender, work in batches and vent the lid slightly. Return the pot to low heat and stir in 1 cup whole milk. Bring up to a gentle simmer—do not boil hard.

Phase 4: Add cheese and protein

Lower the heat to the lowest setting. Stir in 2 cups shredded sharp cheddar a handful at a time, whisking to melt between additions. Avoid boiling once the cheese is in; high heat is what causes graininess. Once the cheese is fully incorporated and the soup is silky, stir in 1 to 1 1/2 cups shredded cooked chicken and remove the pot from heat. Let the soup sit for a minute so temperatures equalize.

Phase 5: Temper the Greek yogurt and finish

To keep the yogurt from curdling, scoop 1/2 cup plain Greek yogurt into a small bowl and whisk in 1/2 cup of the hot soup broth to temper it. Stir the tempered yogurt back into the pot off the heat, then gently warm the soup for a minute or two over the lowest heat while stirring. Adjust seasoning with salt, pepper, and a squeeze of lemon if desired; lemon brightens the cheese without making the soup tangy.

Things I learned the hard way

• Don’t add Greek yogurt directly to high heat—at first I stirred it straight in and got little curdled bits; tempering fixed that.
• Grate your own cheddar—the anti-caking agents in pre-shredded cheese can cause a gritty texture.
• Pureeing the whole pot made the soup too smooth and lost the broccoli identity; now I purée only half for the best texture.
• Using too-thin broth or too much milk made the soup watery; keep the broth-to-milk ratio and simmer to reduce if needed.
• Adding cold chicken straight from the fridge cools the soup too much; bring shredded chicken to room temperature or add earlier while the pot is still on low.

Variations to try

• Vegetarian version: omit chicken and use vegetable broth; increase Greek yogurt to 3/4 cup and add 1/2 cup cooked white beans puréed into the base for extra protein and creaminess.
• Smoky cheddar: swap half the cheddar for smoked cheddar and reduce added salt; watch the sodium level in smoky cheeses.
• Spicy kick: stir in 1/4 teaspoon cayenne or a diced jalapeño with the onion, and finish with chopped chives for contrast.
• Low-fat option: use 2% milk and fat-free Greek yogurt; reduce the cheddar to 1 1/4 cups and boost savory depth with 1 teaspoon soy sauce (low-sodium) to compensate.

Storage, freezing, and reheating

Refrigerate leftover broccoli cheddar soup in airtight containers for up to 4 days. Cheese-thickened soups tend to separate after freezing, so I recommend freezing only if necessary: cool fully, portion into freezer-safe containers leaving headspace, and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat gently on low in a pot, whisking and adding a splash of milk if the texture has tightened. Reheat in the microwave in 60-second bursts, stirring between bursts. Expect a slight change in texture after refrigeration; whisking or adding a little milk restores creaminess.

What to serve with broccoli cheddar soup

This soup pairs well with crisp, acid-forward sides and bread to sop up the broth. Try a simple green salad with lemon vinaigrette, toasted whole-grain sandwich bread, oven-toasted sourdough slices rubbed with a little butter, or a light slaw for crunch. For a heartier meal, serve with an open-faced turkey sandwich or a grain salad that can be spooned alongside.

Broccoli Cheddar Soup with Shredded Chicken and Greek Yogurt

A creamy broccoli cheddar soup made higher in protein with shredded chicken and plain Greek yogurt; thick, savory, and perfect for a filling lunch or light dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion diced (about 1 cup)
• 1 medium carrot peeled and diced (about 1/2 cup)
• 2 garlic cloves minced
• 1 teaspoon dry mustard powder
• 5 cups broccoli florets fresh or frozen (about 12 ounces)
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• 2 cups sharp cheddar cheese freshly grated
• 1 to 1 1/2 cups cooked shredded chicken rotisserie or poached, warmed
• 1/2 cup plain Greek yogurt
• 1 teaspoon kosher salt plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon lemon juice optional

Optional garnishes

• Chopped chives or parsley optional
• Croutons or toasted sourdough slices optional

Equipment

• 1 5- to 6-quart Dutch oven or heavy-bottomed pot
• 1 Immersion blender (or countertop blender as an alternative)
• 1 Box grater
• 1 Measuring cups and spoons

Method

 

Prepare the aromatics

1. Heat the Dutch oven over medium, add oil and butter until melted, then cook diced onion and carrot 6 to 8 minutes until soft and translucent.
2. Add minced garlic and dry mustard, stirring 30 seconds until fragrant.

Cook broccoli and simmer

1. Add broccoli florets and chicken broth, bring to a simmer, cover, and cook 10 to 12 minutes for fresh broccoli or 12 to 15 minutes for frozen until tender.

Purée and add dairy

1. Use an immersion blender to purée about half the soup until mostly smooth but still chunky; return to low heat and stir in whole milk, warming gently without boiling.

Melt cheese and add chicken

1. Turn heat to the lowest setting and add shredded cheddar in handfuls, whisking until melted; stir in warmed shredded chicken and remove pot from heat.

Temper yogurt and finish

1. Whisk Greek yogurt with 1/2 cup hot soup in a small bowl to temper, then stir back into the soup off the heat; warm gently for a minute or two, adjust salt and pepper, and add lemon juice if using.
2. Serve topped with chopped chives or parsley and toasted sourdough or croutons if desired.

Notes

Grate your own cheddar for better melting; temper Greek yogurt with hot soup to prevent curdling; use rotisserie chicken for a shortcut and bring it to room temperature before adding so the soup doesn't cool down. Leftovers keep 3–4 days refrigerated; freeze only if necessary and expect slight texture change.

Frequently asked questions

Can I use frozen broccoli for broccoli cheddar soup? Yes, frozen broccoli works well and is convenient; add it directly to the pot and simmer 2–4 minutes longer until tender.

How do I prevent the cheese from becoming grainy? Keep the heat low when adding cheese, shred it fresh, and add it gradually while stirring; avoid boiling after cheese is incorporated.

Can I make this soup ahead of time? Yes, you can make it a day ahead and refrigerate; reheat gently and add a splash of milk if it thickens too much. Add fresh herbs or a squeeze of lemon just before serving.

Does adding chicken change cooking time? No, use pre-cooked shredded chicken and stir it in near the end so you don’t overcook the meat; if you need to cook raw chicken breasts, poach them in the broth before adding broccoli, then shred.

Is this soup freezer-friendly? It’s okay to freeze in a pinch, but expect some texture changes from the dairy; thaw overnight and reheat slowly with stirring to recombine fats and proteins.

Closing

This broccoli cheddar soup keeps the comforting cheddar flavor you want while adding satisfying protein from shredded chicken and Greek yogurt; it’s a balanced bowl that works for lunch or a relaxed dinner and stays reliable when you follow the low-heat cheese and yogurt steps I learned the hard way. Serve with crusty bread and a bright green salad for contrast, and enjoy any leftovers within a few days for best texture and flavor.