In a large soup pot, heat olive oil over medium heat. Add the cubed chicken and season with salt, pepper, and paprika. Cook for about 5-7 minutes until the chicken is browned and cooked through. Remove the chicken from the pot and set it aside.

In the same pot, add a little more oil or butter if needed. Sauté the diced onion and minced garlic until they’re soft and fragrant, about 3 minutes. Then, toss in the broccoli florets and cook for an additional 5 minutes, allowing them to get tender but still crisp.

Sprinkle flour over the vegetables and stir to coat evenly. Slowly pour in the chicken broth while whisking to avoid lumps. Let the mixture simmer for 10 minutes until the broccoli is fully cooked and the broth begins to thicken.

Lower the heat and stir in the heavy cream. Let the soup warm through for a couple of minutes. Gradually add the shredded cheddar cheese, stirring constantly until it’s melted and the soup is rich and creamy.

Add the cooked chicken back into the pot. Let it simmer for an additional 5 minutes, allowing the flavors to meld together.

Taste the soup and adjust the seasoning with salt and pepper if needed. Ladle the creamy chicken broccoli soup into bowls and garnish with fresh parsley for a pop of color.