This Creamy Chicken Broccoli Soup is a hearty and comforting dish that’s perfect for a chilly evening. It’s packed with tender chicken, fresh broccoli, and flavorful vegetables in a rich and creamy broth. This soup is not only delicious but also a nutritious meal that the whole family will love.
Why You Will Love This Recipe
This recipe is a winner because it’s easy to make, customizable, and incredibly satisfying. The combination of chicken and broccoli provides a good source of protein and fiber, while the creamy broth adds a touch of indulgence. Whether you’re looking for a quick weeknight dinner or a comforting weekend lunch, this soup is sure to hit the spot. Plus, it’s a great way to sneak in extra vegetables for picky eaters!
Ingredients:
- 1 medium onion, diced (1/4 inch)
- 2 cloves garlic, minced
- 2 tablespoons butter (or ghee, or olive oil)
- 1 teaspoon Italian seasoning
- 1 teaspoon granulated garlic (no salt)
- 4 stalks celery, thinly sliced (approximately 1 1/4 cups)
- 6 carrots, thinly sliced (approximately 1 pound, 3 1/2 cups)
- 4 cups chicken broth (low sodium)
- 1 pound chicken breasts, boneless, skinless (2 medium-sized)
- 1 pound broccoli, cut into bite-sized florets (approximately 6 cups)
- 1 cup heavy cream (or unsweetened coconut cream for a dairy-free option)
- 2 tablespoons cornstarch (or tapioca starch, adjust to desired thickness)
- Sea salt and black pepper to taste
Preparation:
Step 1: Prepare the Base: Place a large pot or Dutch oven over medium heat. While the pot is heating, dice the onion and mince the garlic. Having these ingredients prepped and ready will streamline the cooking process and ensure even cooking.
Step 2: Sauté Aromatics: When the pot is hot (but not smoking), add the butter, ghee, or olive oil along with the diced onion and minced garlic. Cook over medium heat, stirring occasionally, until the onion begins to turn translucent, about 3-4 minutes. This step is crucial for building flavor, as the onion and garlic release their aromatic compounds into the fat, creating a savory base for the soup.
Step 3: Add Vegetables and Spices: While the onion is cooking, prepare the rest of your vegetables by thinly slicing the celery and carrots. Once the onion is translucent, add the Italian seasoning, granulated garlic, sliced celery, and sliced carrots to the pot. Stir well to combine the vegetables with the sautéed onion and garlic, allowing the spices to coat the vegetables evenly.
Step 4: Simmer with Chicken Broth: Pour the chicken broth into the pot, ensuring that all the vegetables are submerged. Stir to combine everything thoroughly before adding the chicken breasts. Gently submerge the chicken breasts in the liquid, making sure they are fully covered. Bring the soup to a boil over medium-high heat.
Step 5: Cook Chicken: Once the soup comes to a boil, reduce the heat to low, maintaining a gentle simmer. Cover the pot and cook until the chicken is fully cooked and tender enough to shred easily, approximately 20-25 minutes. Check the chicken’s internal temperature to ensure it reaches 165°F (74°C) for food safety.
Step 6: Cool and Shred Chicken: When the chicken is cooked through, carefully remove it from the soup pot using tongs and transfer it to a plate or cutting board to cool slightly. Allow the chicken to cool for a few minutes to make it easier to handle without burning your fingers.
Step 7: Add Broccoli and Cream: While the chicken is cooling, add the bite-sized broccoli florets to the soup. Stir to combine and bring the soup back to a gentle simmer. Then, stir in the heavy cream (or unsweetened coconut cream for a dairy-free alternative).
Step 8: Shred Chicken and Return to Soup: Once the chicken has cooled enough to handle, use two forks to shred it into bite-sized pieces. Add the shredded chicken back into the soup, stirring to distribute it evenly among the vegetables and creamy broth. Season the soup to taste with sea salt and freshly ground black pepper.
Step 9: Thicken the Soup: In a small bowl, whisk together the cornstarch (or tapioca starch) with enough cold water to create a smooth slurry, ensuring there are no lumps. Slowly drizzle the cornstarch mixture into the simmering soup while stirring constantly to prevent lumps from forming. Continue adding the cornstarch mixture until the soup reaches your desired thickness, keeping in mind that it will thicken further as it cools. You may need more or less than the 2 tablespoons specified in the recipe.
Step 10: Serve: Once the soup has reached your desired consistency, remove it from the heat and serve immediately. Garnish with fresh herbs, a dollop of sour cream, or a sprinkle of cheese, if desired.
COOKING Rating:
- Ease of Preparation: Easy
- Flavor Profile: Savory, Creamy, Comforting
- Dietary Considerations: Can be made dairy-free and gluten-free
Serving Suggestions:
Serve this creamy chicken broccoli soup hot, garnished with fresh parsley or a dollop of sour cream. It pairs well with crusty bread, a grilled cheese sandwich, or a side salad for a complete and satisfying meal. It’s also great as a starter for a more elaborate dinner.
Tips:
- Vegetable Variations: Feel free to add other vegetables such as cauliflower, spinach, or peas for added nutrients and flavor.
- Spice It Up: Add a pinch of red pepper flakes for a subtle kick.
- Dairy-Free Option: Use unsweetened coconut cream or cashew cream for a dairy-free version that’s just as creamy and delicious.
- Broth Quality: Using high-quality chicken broth will significantly enhance the flavor of the soup. Homemade broth is even better!
- Chicken Thighs: For a richer flavor, substitute chicken breasts with boneless, skinless chicken thighs.
- Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
- Freezing: Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
Nutritional Information (per serving, approximate):
- Calories: 350
- Protein: 30g
- Sodium: 600mg
Conclusion:
This Creamy Chicken Broccoli Soup is a delightful and nourishing meal that’s perfect for any occasion. Its rich, creamy texture combined with the goodness of chicken and broccoli makes it a comforting and healthy choice. Whether you follow the recipe to the letter or customize it to your liking, this soup is sure to become a family favorite. Enjoy the process of creating this delicious dish and savor every spoonful!
5 Questions and Answers About This Recipe:
Q1: Can I make this soup ahead of time?
A: Absolutely! This soup is a great make-ahead meal. Prepare it as directed, let it cool completely, and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat it gently on the stovetop, stirring occasionally until heated through.
Q2: Can I freeze this soup?
A: Yes, you can freeze this soup. Allow it to cool completely before transferring it to freezer-safe containers or bags. Be sure to leave some headspace in the containers as the soup will expand when frozen. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating on the stovetop.
Q3: Is there a dairy-free alternative for the heavy cream?
A: Certainly! For a dairy-free version, you can substitute the heavy cream with unsweetened coconut cream or cashew cream. These alternatives will provide a similar creamy texture without the dairy. Just make sure to choose unsweetened varieties to avoid altering the flavor of the soup.
Q4: Can I add other vegetables to this soup?
A: Of course! This recipe is very versatile, and you can easily add other vegetables to suit your taste or use up what you have on hand. Some great additions include cauliflower, spinach, peas, zucchini, or bell peppers. Just adjust the cooking time accordingly to ensure the vegetables are tender but not overcooked.
Q5: How can I make this soup thicker?
A: If you prefer a thicker soup, you can adjust the amount of cornstarch (or tapioca starch) used to thicken it. Start by mixing 2 tablespoons of cornstarch with cold water to form a slurry, then slowly drizzle it into the simmering soup while stirring constantly. If the soup is not thick enough, you can mix an additional tablespoon of cornstarch with water and add it to the soup until you reach your desired consistency. Be careful not to add too much at once, as the soup will continue to thicken as it cools.
