Broccoli Parmesan Chicken Soup
User Reviews
3.6
Broccoli Parmesan Chicken Soup
Description
Broccoli Parmesan Chicken Soup uses florets and stems of broccoli cooked separately to optimize texture and color. Sautéing the tender broccoli stems with onion and garlic develops a savory base, while briefly blanching the florets preserves their vivid green appearance. The broth, spinach, and shredded cooked chicken are added and simmered together before incorporating fresh Parmesan and lemon juice, which lend savory and bright notes.
The soup is then pureed to a smooth consistency, either in batches in a food processor or carefully with an immersion blender, creating a creamy texture without additional flour or thickener. Adding cream at the end enriches the mouthfeel and balances acidity.
This soup works well as a warm, flavorful lunch or light dinner, offering protein from the chicken and nutrients from the vegetables. Garnishing with reserved broccoli florets adds texture contrast.
Ingredients
- 2 broccoli heads or crowns
- 2 Tbsp olive oil
- 3 cloves garlic minced
- 1 yellow onion medium, diced
- 1/2 tsp salt
- 1/2 tsp black pepper fresh cracked
- 32 ounce chicken broth carton
- 3 baby spinach large handfuls
- 1/2 cup Parmesan Cheese freshly grated, could substitute sharp white cheddar
- lemon juice of half
- 1/2 cup cream
- 1 chicken breast cooked, shredded (rotisserie chicken used
Instructions
- Set a pot of water to boil on the stove for blanching the broccoli. Meanwhile cut the broccoli into small florets, and thinly slice the tender, upper stems.
- Heat the oil in a large soup pot and sauté the stems, onion and garlic for about 8 minutes, stirring often.
- Plunge the florets into the pot of boiling water for about 30-45 seconds, then immediately drain and rinse briefly with cold water before proceeding with the recipe. I love how it sets the bright green of the broccoli.
- Add the chicken broth to the soup pot, and bring up to a simmer. Add the broccoli florets (reserving about 2 cups for garnish) along with the spinach. Bring the soup back to a boil, then gently simmer for 5-10 minutes. Stir in the cheese and lemon juice.
- Puree the soup, in batches, in a food processor. You can also use an immersion blender, but it will take longer.
- Return the soup to the pot, add the cream, and bring up to a simmer, then taste to adjust the salt or add extra cheese if you like.
- Ladle the soup into bowls garnished with the reserved broccoli florets and shredded chicken. Give each bowl a shower or Parmesan cheese and fresh cracked black pepper and dig in.
Notes
- Blanch broccoli florets briefly to maintain bright color before adding to soup.
- Puree the soup in batches for smoother texture or use an immersion blender with care.
- Adjust seasoning after adding cream to balance salt and acidity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 29451 kcal
% Daily Value*
| Calories | 294.51kcal | 15% |
| Carbohydrates | 22.49g | 7% |
| Protein | 16.38g | 33% |
| Fat | 17.2g | 26% |
| Saturated Fat | 7.4g | 37% |
| Sodium | 622.25mg | 26% |
| Fiber | 5.83g | 23% |
| Sugar | 7.38g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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