If you’re looking for a cozy, comforting meal that feels like a warm hug in a bowl, you’re going to love this Creamy Chicken and Broccoli Soup Recipe. I absolutely love how this soup turns out—rich, satisfying, and packed with vibrant flavors that hit the spot every time. Plus, it’s packed with veggies and tender chicken, making it just as wholesome as it is delicious. Stick with me here because I’m about to share everything you need to create this fan-freaking-tastic soup in your own kitchen!
Why You’ll Love This Recipe
- Comfort in a Bowl: The creamy texture combined with tender chicken and fresh broccoli makes this a hearty meal that feels like home.
- Easy Weeknight Friendly: It comes together quickly and doesn’t require fancy ingredients or complicated steps.
- Loaded with Veggies: You get a punch of nutrients thanks to carrots, celery, and broccoli—all cooked just right.
- Flavor Boosters: That parmesan rind and zesty lemon spritz up the taste in a way that really sets this soup apart.
Ingredients You’ll Need
These ingredients come together to create a rich and comforting soup with a wonderful balance of creamy and fresh flavors. When shopping, look for fresh broccoli crowns and a good-quality parmesan rind—it really adds depth without any extra fuss.
- Olive oil: Use good quality extra-virgin olive oil if you can; it adds a lovely fruity base to start your veggies.
- Sweet onion: Adds subtle sweetness and forms the backbone of the soup’s flavor.
- Carrots: Their natural sweetness brightens the soup nicely.
- Celery: Provides a mild, savory crunch that balances the sweetness of carrot and onion.
- Garlic cloves: Freshly minced garlic packs a punch of warmth and aroma.
- Kosher salt and pepper: Essential for seasoning along the way.
- Broccoli florets: The star veggie here—make sure they’re fresh and bright green.
- Parmesan rind: If you’ve never used one, it’s a secret weapon for deep umami flavor.
- Cooked, shredded chicken: I prefer using leftover rotisserie chicken for convenience and flavor.
- Chicken stock: A rich, flavorful stock is key—homemade or high-quality store-bought both work well.
- Milk: This adds creaminess without heaviness.
- All-purpose flour: Used to thicken the soup gently.
- Fresh lemon juice: A quick spritz brightens and balances all that creamy richness.
Variations
I’ve played around with this Creamy Chicken and Broccoli Soup Recipe a lot, and I love how easy it is to make it your own. Whether you’re tweaking it for diet restrictions or just mixing up flavors depending on what’s in your fridge, there’s room to customize and still get great results.
- Make it dairy-free: Swap milk for coconut milk or your favorite unsweetened plant milk, and skip the parmesan rind (or use a nutritional yeast substitute). I’ve done this for a friend who’s lactose intolerant and it worked beautifully!
- Add more veggies: Toss in some diced potatoes or cauliflower to bulk it up. I find adding a handful of kale right at the end adds a nice earthiness.
- Spicy twist: If you like heat, stirring in a pinch of red pepper flakes with the garlic gives a lovely kick.
- Protein swap: Try shredded turkey or leftover rotisserie chicken if you want a slightly different flavor but still crave that comforting feel.
How to Make Creamy Chicken and Broccoli Soup Recipe
Step 1: Sauté Your Aromatics to Start
Heat the olive oil in a large stock pot over medium heat. Add diced sweet onion, carrots, celery, and minced garlic along with a big pinch of kosher salt and pepper. Stir often, letting these soften gently over about 5 to 6 minutes. This step builds the foundation of flavor, so don’t rush it — you want those veggies tender and sweet, not browned or burnt. If your pot is too hot, just lower the heat to avoid scorching the garlic.
Step 2: Add Broccoli and Build the Broth
Next, stir in fresh broccoli florets and cook for another 5 minutes, just until they start to soften. Toss in your parmesan rind, shredded chicken, and pour in the chicken stock. Bring this mixture up to a boil, then lower the heat to a gentle simmer. The parmesan rind is like magic here — it melts slowly, infusing the broth with that irresistible savory depth.
Step 3: The Secret to Creamy Perfection
While your soup simmers, combine the milk and flour in a shaker cup or use a whisk in a measuring cup until the flour is completely incorporated and you have a smooth slurry. Then, slowly stream this into your soup, stirring constantly. This step thickens your soup beautifully without clumps. Let the soup simmer uncovered for 10 to 15 minutes, stirring often — you’ll notice it thicken and the flavors intensify.
Step 4: Season and Brighten
Finally, taste the soup and adjust salt and pepper if needed. Just before serving, spritz in some fresh lemon juice and give it a good stir. This little splash of citrus wakes up all the rich, savory notes and adds that fresh finish I adore. Serve immediately while it’s warm and silky.
Pro Tips for Making Creamy Chicken and Broccoli Soup Recipe
- Use the parmesan rind: Don’t toss it! Simmering it with the soup lends a deep umami flavor that makes a huge difference.
- Avoid clumps in your soup: Mixing flour and milk separately before adding creates the smoothest, creamiest texture.
- Don’t overcook the broccoli: You want it tender but still vibrant and a little bit crisp to keep fresh flavor and nutrients.
- Fresh lemon juice at the end: Adding lemon too early dulls its brightness, so save it as a final touch for true flavor sparkle.
How to Serve Creamy Chicken and Broccoli Soup Recipe
Garnishes
I like to top my soup with a sprinkle of freshly grated parmesan and a few cracked black peppercorns. Sometimes I add a touch of chopped fresh parsley or chives — they bring a bright herbal note that cuts through the richness. A small drizzle of good olive oil on top adds a luxurious finish too.
Side Dishes
A warm crusty baguette or some garlic bread pairs perfectly here, great for dunking and soaking up every last drop of that creamy broth. I’ve also enjoyed it alongside a simple green salad dressed with lemon vinaigrette to keep things light and fresh.
Creative Ways to Present
For a special occasion, I like to serve this soup in small, rustic bread bowls — it’s both charming and practical. Adding a swirl of cream or a little sprinkle of toasted breadcrumbs on top gives it a fancy touch. You could even top with crispy bacon bits or shredded cheddar for a heartier feel that impresses guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftovers in an airtight container in the fridge and find the soup keeps beautifully for up to 3 days. The flavors actually meld even more overnight, so sometimes it tastes even better the next day!
Freezing
I’ve frozen this soup successfully a few times. Just let it cool completely, then transfer into freezer-safe containers or bags. When you thaw it, give it a good stir, as it can separate slightly. Freezing is a great way to have homemade comfort food ready on busy days.
Reheating
I prefer reheating on the stovetop over low heat with occasional stirring to keep it smooth and creamy. If it thickened too much in the fridge, whisk in a splash of milk or stock while warming to bring back that perfect consistency.
FAQs
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Can I make this Creamy Chicken and Broccoli Soup Recipe vegetarian?
Absolutely! Swap the chicken stock for vegetable stock, and leave out the shredded chicken or replace it with a plant-based protein like chickpeas or tofu. For creaminess, you might want to increase the milk or add a splash of coconut milk for richness.
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Is it okay to use frozen broccoli in this soup?
Yes! Frozen broccoli works fine if you don’t have fresh on hand. Just add it a little later in the cooking process since frozen broccoli is already partially cooked, and keep an eye so it doesn’t get mushy.
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What can I use instead of the parmesan rind?
If you don’t have a parmesan rind, you can increase the shredded parmesan in the soup base or add a bit of grated parmesan cheese at the end. It won’t have quite the same depth but will still add lovely cheesy flavor.
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Can I make this soup in a slow cooker?
You sure can! Sauté the veggies first, then add everything except the milk mixture to your slow cooker. Cook on low for 4-6 hours. Add the flour and milk slurry near the end, mixing well, then cook another 30 minutes until thickened.
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How do I prevent the soup from becoming too thick or lumpy?
Whisking the flour into the milk before adding it ensures it mixes smoothly and thickens evenly. Also, stirring constantly as you add the slurry and while simmering helps avoid clumps.
Final Thoughts
There’s just something so satisfying about a bowl of homemade chicken soup that’s creamy yet bright and loaded with veggies. I’ve made this Creamy Chicken and Broccoli Soup Recipe countless times when I needed a quick, wholesome meal, and every time it delivers — whether for a busy weeknight or casual gathering. I truly hope you give it a try and discover what I love about it so much. Trust me, once you try this cozy soup, it’ll become a go-to in your recipe rotation just like it did in mine.
Print
Creamy Chicken and Broccoli Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This creamy chicken and broccoli soup is a hearty and comforting dish perfect for busy weeknights. Loaded with fresh vegetables, tender shredded chicken, and a rich broth thickened with milk and flour, it’s full of flavor and nourishing ingredients. The addition of parmesan rind adds depth, while a spritz of lemon juice brightens the soup for a deliciously balanced meal.
Ingredients
Vegetables
- 1 tablespoon olive oil
- 1 sweet onion, diced
- ⅔ cup chopped carrots
- ⅔ cup chopped celery
- 4 garlic cloves, minced
- 4 cups broccoli florets
Protein & Dairy
- 1½ cups cooked, shredded chicken
- 1 parmesan rind
- 1½ cups milk
Other
- Kosher salt and pepper, to taste
- 6 cups chicken stock
- 2 tablespoons all-purpose flour
- 1 spritz fresh lemon juice
Instructions
- Sauté vegetables: Heat the olive oil in a large stock pot over medium heat. Add the diced onions, chopped carrots, celery, and minced garlic, seasoning with a big pinch of kosher salt and pepper. Cook, stirring often, until the vegetables soften and become fragrant, about 5 to 6 minutes.
- Add broccoli and chicken stock: Stir in the broccoli florets and cook for another 5 minutes to slightly soften. Then add the parmesan rind, shredded cooked chicken, and pour in the chicken stock. Bring this mixture to a boil before reducing the heat to a simmer.
- Make milk and flour slurry: While the soup simmers, combine the milk and all-purpose flour in a shaker cup or measuring cup. Shake or whisk vigorously for about 30 seconds until the flour is completely incorporated and smooth.
- Thicken the soup: Slowly stream the milk and flour slurry into the simmering soup, stirring constantly to avoid lumps. Continue simmering uncovered for 10 to 15 minutes, stirring often as the soup thickens and reduces slightly.
- Season and finish: Taste the soup and adjust seasoning with additional salt and pepper as needed. Add a spritz of fresh lemon juice for brightness, stirring to combine well.
- Serve: Ladle the creamy chicken and broccoli soup into bowls and serve immediately, perfect for a nutritious and filling meal.
Notes
- This soup is quick to prepare and great for busy weeknights when you want something hearty and home-cooked.
- Using cooked shredded chicken makes the recipe flexible and a good way to use leftovers.
- Parmesan rind adds rich umami flavor, but it can be omitted or substituted with Parmesan cheese if unavailable.
- The lemon juice at the end brightens the soup, balancing the creamy richness.
- You can adjust the thickness by adding more or less flour in the milk slurry.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
