Creamy Chicken and Broccoli Soup

User Reviews

5

54 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    30 mins

  • Total Time

    45 mins

  • Servings

    4 people

  • Course

    Soup

  • Cuisine

    American

Creamy Chicken and Broccoli Soup

Creamy Chicken and Broccoli Soup features tender chunks of chicken and fresh broccoli cooked with aromatic vegetables and thickened with a milk and flour slurry. The soup is subtly flavored with garlic, parmesan rind, and a touch of lemon juice to brighten the rich, smooth broth. It offers a comforting texture with vegetables softened yet retaining some bite and shredded chicken adding protein.

Description

This soup recipe starts by sautéing onions, carrots, celery, and garlic in olive oil until soft, creating a flavorful base. Broccoli florets, parmesan rind, shredded cooked chicken, and chicken stock are added and simmered to meld flavors. Milk mixed with flour creates a slurry that thickens the soup during a gentle simmer, yielding a creamy consistency without cream.

The broth is seasoned with salt, pepper, and fresh lemon juice, which adds brightness to the rich soup. The final soup has a balance of hearty vegetables, tender chicken, and a gently thickened broth that is smooth but not heavy.

Serve the soup immediately for best flavor and texture. It makes a wholesome lunch or light dinner, pairing well with crusty bread or a simple salad for a complete meal.

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Ingredients

Servings
  • 1 tablespoon olive oil
  • 1 onion diced, sweet
  • cup carrot chopped
  • cup celery chopped
  • 4 garlic minced, cloves
  • salt kosher salt
  • black pepper kosher salt
  • 4 cups broccoli florets
  • 1 parmesan rind
  • 1 ½ cups cooked, shredded chicken
  • 6 cups chicken stock
  • 1 ½ cups milk
  • 2 tablespoons all-purpose flour
  • 1 lemon juice spritz, fresh

Instructions

  1. Heat the olive oil in a large stock pot and over medium heat. Add in the onions, carrots, celery and garlic with a big pinch of salt and pepper. Cook, stirring often, until the vegetables softed, about 5 to 6 minutes.
  2. Stir in the broccoli and cook for another 5 minutes. Add in the parmesan rind, the shredded chicken and the chicken stock. Bring the mixture to a boil, then reduce it to a simmer.
  3. Combine the milk and flour in a shaker cup (or even in a measuring cup and use a whisk) for 30 seconds, until the flour is fully incorporated. Stream the slurry into the soup, stirring the entire time.
  4. Let the soup simmer uncovered for 10 to 15 minutes, stirring often - it will thicken and cook down a bit.
  5. Taste and season with more salt and pepper if needed. Spritz in the lemon juice and stir.
  6. Serve immediately!
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Overall Rating

5

54 reviews
Excellent

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