Creamy Chicken Broccoli Soup
User Reviews
5.0
57 reviews
Excellent
Creamy Chicken Broccoli Soup
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Creamy Chicken Broccoli Soup is a delicious one-pot meal that combines fresh veggies, tender chicken, and cheese - perfect for any weeknight dinner!
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Ingredients
- 2 tablespoons olive oil
- 2 (8 ounce) chicken breast cut into 1-inch pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large onion diced
- 2 large carrots peeled and diced
- 2 celery stalk diced
- 2 garlic cloves minced
- ½ teaspoon oregano
- ¼ teaspoon nutmeg
- 4 cups chicken broth
- 1 cup milk
- 1 pound broccoli florets roughly chopped (about 5 cups)
- 1 cup shredded sharp cheddar
- 1 tablespoon cornstarch
Instructions
- Heat olive oil in a large heavy-bottom pot over medium heat. Season the chicken with ½ teaspoon salt and ½ teaspoon pepper and add chicken in an even layer. Cook undisturbed for 5 minutes, then continue cooking while stirring until the chicken is cooked through. Remove from the pot with a slotted spoon and set aside.
- To the same pot, add the onion, carrots, celery and remaining salt and pepper. Cook over medium-low heat for 8 to 10 minutes or until the vegetables soften. Add garlic, oregano and nutmeg and cook for about 1 minute, or until fragrant.
- Add the chicken broth and milk and bring to a boil. Add the broccoli, bring to a gentle simmer and cover for 20 minutes. Add about 2 cups of the soup to a high speed blender and process until smooth. Take care when blending hot liquids as they will expand as they mix.
- Return the pureed soup back to the pot along with the reserved chicken and bring back to a simmer. Add the shredded cheese to a bowl and sprinkle cornstarch on top. Toss to evenly coat the cheese in cornstarch, then add it into the simmering soup one handful at a time. Once all of the cheese has been added, let it simmer for 1 to 2 minutes, or until the cheese has melted and the soup has thickened slightly.
- Serve with additional cheddar cheese grated on top, if desired.
Equipments used:
Notes
- Storage: Keep leftover soup in an airtight container in the refrigerator. It will last about four days. To reheat, transfer soup to a pot on the stove top and heat gently over low heat, stirring occasionally, until warmed through.
Nutrition Information
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Serving
1.5cups
Calories
306kcal
(15%)
Carbohydrates
16g
(5%)
Protein
28g
(56%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.01g
Cholesterol
72mg
(24%)
Sodium
703mg
(29%)
Potassium
845mg
(24%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
4156IU
(83%)
Vitamin C
72mg
(80%)
Calcium
248mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 306kcal | 15% |
| Carbohydrates | 16g | 5% |
| Protein | 28g | 56% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 72mg | 24% |
| Sodium | 703mg | 29% |
| Potassium | 845mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 4156IU | 83% |
| Vitamin C | 72mg | 80% |
| Calcium | 248mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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