4.9 from 33 votes
Creamy Chicken Broccoli Soup
Delicious broccoli soup loaded with tender and juicy chicken chunks. Easy comfort food that's perfect for cold winter nights.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6
Calories: 283 kcal
Course:
Main Course , Soup
Cuisine:
American
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 Large sweet onion diced
- 2 Large carrots peeled and finely diced
- 2 celery stalks finely sliced
- 1 bell pepper chopped
- 2-3 garlic cloves pressed
- 1 tablespoon Italian Seasoning Mix
- 1 pound boneless skinless chicken breast
- 6 Cups low sodium chicken broth
- 1 medium head broccoli broken into small florets
- 2 Cups milk of your choice we used 2%
- 2 tablespoons gluten-free flour
- Sea salt and pepper to taste
- 2-3 tablespoons fresh chopped parsley to garnish
Instructions
- Heat 2 tablespoons Olive Oil in a large pot or dutch oven over medium-high heat.
- Add 1 Large Sweet Onion (diced), 2 Large Carrots (chopped), 2 Celery Stalks (finely sliced), 1 Bell Pepper (chopped), 2-3 Garlic Cloves (pressed), and 1 tablespoon Italian Seasoning Mix, and sauté until it starts to soften, about 5 minutes.
- Add the 1 pound Boneless skinless chicken breast together with the 6 Cups Low sodium chicken broth and bring to a boil. Reduce the heat, and simmer until chicken is cooked through. About 20-25 minutes
- Meanwhile, in a small bowl, whisk 2 Cups Milk of your choice and 2 tablespoons Gluten-Free Flour until well combined. Once the chicken is done, remove and shred, then return to the pot.
- Stir in 1 medium Head Broccoli (broken into florets), milk mixture, Sea salt and pepper to taste, and simmer for about 5-6 minutes more, or until broccoli is fork-tender and soup has thickened.
- Pour into bowls and garnish with 2-3 tablespoons Fresh chopped parsley and ground black pepper. Enjoy!
Cup of Yum
Notes
- Notes:
- You may use some shredded rotisserie chicken or leftover turkey in this chicken broccoli soup recipe. Add the cooked shredded chicken or towards the end after the veggies are all cooked. Then allow it to cook for another 20 minutes.
- Substitutes:
- Chicken or vegetable broth
- 2% milk, almond, or coconut milk
- Fresh or frozen broccoli
Nutrition Information
Calories
283kcal
(14%)
Carbohydrates
24g
(8%)
Protein
27g
(54%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
55mg
(18%)
Sodium
252mg
(11%)
Potassium
1115mg
(32%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
5385IU
(108%)
Vitamin C
121mg
(134%)
Calcium
193mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 283
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 27g | 54% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 55mg | 18% |
| Sodium | 252mg | 11% |
| Potassium | 1115mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 5385IU | 108% |
| Vitamin C | 121mg | 134% |
| Calcium | 193mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.