Creamy Chicken Broccoli Soup
User Reviews
5
Creamy Chicken Broccoli Soup
Description
The soup begins by sautéing bite-sized pieces of seasoned chicken breast in olive oil until cooked through, then setting it aside. Aromatic diced onion, carrots, and celery are softened in the same pot before garlic, oregano, and nutmeg are added to enhance the fragrance. Chicken broth and milk are poured in and brought to a boil, then chopped broccoli is added to simmer gently for 20 minutes, softening the vegetable for blending.
A portion of the cooked soup is pureed to create a creamy base, which is returned to the pot with the reserved chicken. Sharp cheddar cheese combined with cornstarch is stirred in to thicken the soup and add richness. The result is a smooth yet hearty soup with tender chicken pieces and discernible broccoli texture.
This soup serves as a filling lunch or dinner option and can be paired with crusty bread. The inclusion of spices like nutmeg and oregano adds subtle warmth, making the soup more complex than a basic chicken and broccoli broth. It stores well refrigerated and reheats gently on the stove to maintain texture and flavor.
Leftover soup should be kept in airtight containers and can be reheated slowly over low heat to preserve smoothness and prevent separation.
Ingredients
- 2 tablespoons olive oil
- 2 (8 ounce) chicken breast cut into 1-inch pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 onion diced, large
- 2 carrot peeled and diced, large
- 2 celery diced, stalk
- 2 garlic minced, cloves
- ½ teaspoon oregano
- ¼ teaspoon nutmeg
- 4 cups chicken broth
- 1 cup milk
- 1 pound broccoli roughly chopped (about 5 cups, florets
- 1 cup cheddar cheese sharp, shredded
- 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.
Notes
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Reheat the soup gently over low heat, stirring occasionally to avoid scorching.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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