Chicken Broccoli Soup

Ah, Chicken Broccoli Soup—a warm, creamy bowl of comfort that brings back memories of chilly evenings and cozy gatherings. You know, there’s something nostalgic about settling down to a bowl of this soup. It reminds me of the weekends spent with my family, where my mom would whip up variations of this steaming goodness. She’d always say, “Cooking is a little magic, my dear,” and with this recipe, I can’t help but agree.

Why you’ll love this recipe

This Chicken Broccoli Soup is not just a dish; it’s a hug in a bowl. Picture the tender chicken mingling with vibrant green broccoli, all blanketed in a velvety cream soup. There’s a richness from the heavy cream that perfectly mirrors the hearty chicken broth, creating a symphony of flavors. It’s not just tasty; it packs a nutritional punch, too! The broccoli is a powerhouse of vitamins, and when combined with the protein from the chicken, you have a meal that warms the soul and nourishes the body. Trust me, you’ll find yourself going back for seconds (or thirds!) without a hint of guilt. And the best part? It’s incredibly easy to whip up on a weeknight!

Gather these ingredients

Let’s get down to the essentials. Here’s what you’ll need for our delightful creation:

• Chicken: Start off with 2 cups of cooked chicken, shredded. Any leftover rotisserie chicken will do wonders, saving you time and adding that glorious flavor.
• Broccoli: 4 cups of bright green broccoli florets—fresh or frozen work just fine! These little trees not only add color but also a heap of nutrients.
• Onion and Garlic: A chopped onion and 3 cloves of minced garlic add that fantastic base layer of flavor. They’re like the dynamic duo of aromatics, bringing depth to our soup.
• Chicken Broth: 4 cups of chicken broth to form the heart of this soup. Homemade is always wonderful if you have some on hand; otherwise, a good-quality store-bought version works just as well.
• Heavy Cream: One cup of heavy cream is where the magic happens. It transforms the broth into a rich, luxurious finish.
• Seasoning: Don’t forget salt and pepper to taste. They’re essential for bringing out all the flavors.
• Olive Oil: A splash for sautéing. Extra virgin olive oil gives a nice fruity note, enhancing the overall taste.

How this recipe comes together

1. Heat the Oil: In a large pot, drizzle some olive oil and heat it over medium heat.
2. Sauté the Aromatics: Toss in your chopped onion and minced garlic. Let them dance around in the pot until the onion becomes translucent and your kitchen fills with that comforting aroma.
3. Add the Broccoli and Chicken: Stir in the broccoli florets and shredded chicken. This step is all about building layers of flavor—so mix it up!
4. In with the Broth: Pour in the 4 cups of chicken broth and crank up the heat to bring it to a gentle boil. Enjoy the bubbling melody as the broth warms up.
5. Simmer Away: Once boiling, reduce the heat and let it simmer for about 15 minutes, or until the broccoli is tender enough to be pierced easily with a fork.
6. Blend it Up: Using an immersion blender, puree the soup until it reaches your desired consistency. If you prefer some texture, leave it a bit chunky; it’s entirely up to you!
7. Finish with Cream: Stir in that glorious heavy cream and season generously with salt and pepper. Taste and adjust as necessary—it should be comforting, rich, and utterly delicious.
8. Serve Hot: Ladle into bowls and feel the warmth wash over you.

Best way to enjoy it

This soup is absolutely divine on its own. Serve it piping hot, paired with some crusty bread to soak up that heavenly broth. You could even toss on some grated cheese or a dollop of sour cream for an extra touch of indulgence. Looking for a sidekick? A simple green salad or some garlic bread would complement the flavors beautifully.

How to store and freeze

Have leftovers? Lucky you! This soup stores well in an airtight container in the fridge for up to 4 days. When it comes time to reheat, do so gently on the stovetop to maintain that creamy texture—nobody wants a scorched soup! You can also freeze it for up to three months. Just note: if you freeze it, the cream may change texture a bit—nothing a good reheat and stir can’t fix!

Pro chef tips

• Don’t skip on sautéing the onion and garlic; this step builds a flavor base that can’t be beat.
• If you’re feeling adventurous, toast some spices like cumin or coriander in the olive oil before adding the aromatics. It adds a warmth that’s simply delightful!
• For a lighter version, you can substitute the heavy cream with whole milk or a plant-based milk. Just be aware that the final result will be less creamy.

Creative Twists

Feeling inspired? Here are a few variations to try:

• Herb Infusion: Add fresh thyme or rosemary while cooking for a fragrant twist.
• Cheesy Broccoli Version: Stir in a cup of shredded cheese (like cheddar or Gruyère) after blending, allowing it to melt beautifully.
• Spice it Up: A hint of red pepper flakes or a dash of cayenne can heat things up if you’re feeling bold!

Ingredients

• 2 cups cooked chicken, shredded
• 4 cups broccoli florets
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• Olive oil for sautéing

Directions to follow

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and minced garlic; sauté until the onion is translucent.
3. Stir in broccoli florets and cooked chicken.
4. Pour in the chicken broth and bring to a boil.
5. Reduce heat and simmer for about 15 minutes, until broccoli is tender.
6. Use an immersion blender to puree the soup until smooth or leave it chunky.
7. Stir in heavy cream and season with salt and pepper.
8. Serve hot.

Your questions answered

1. How long does it take to prepare? About 30 minutes from start to finish.
2. Can I use frozen broccoli? Absolutely! Just adjust the cooking time slightly since frozen may cook faster.
3. What can I use instead of heavy cream? Whole milk or coconut milk are great substitutes for a lighter option.
4. Is this freezer-friendly? Yes, you can freeze it for up to three months!
5. Can I leave out the chicken? Sure! You can make a delicious vegetarian version using vegetable broth and maybe adding some white beans for protein.

Enjoy making this soup! There’s something so satisfying in watching it come together, stirring and tasting until it’s just perfect. I’d love to hear how your soup turns out—don’t be shy to share your culinary adventures and any personal twists you concoct along the way! Let’s keep this cooking dialogue vibrant and full of flavors!

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Chicken Broccoli Soup

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4 Estimated Cost: $ 10 Calories: 350

Description

This Chicken Broccoli Soup is not just a dish; it’s a hug in a bowl, featuring tender chicken mingling with vibrant broccoli in a velvety cream base.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 2 cups cooked chicken, shredded (Use leftover rotisserie chicken for best flavor)
• 4 cups broccoli florets (Fresh or frozen both work)
• 1 cup heavy cream (For a lighter version, substitute with whole milk)
• 4 cups chicken broth (Homemade if available, otherwise good quality store-bought)
• 1 large onion, chopped
• 3 cloves garlic, minced
• to taste salt and pepper (Essential for flavor)
• 2 tablespoons olive oil (For sautéing)

Instructions

Cooking Steps

1. Heat Olive Oil

   In a large pot, drizzle some olive oil and heat it over medium heat.
   Mark as complete

2. Sauté Aromatics

   Add chopped onion and minced garlic; sauté until the onion becomes translucent.
   Mark as complete

3. Add Broccoli and Chicken

   Stir in broccoli florets and cooked chicken.
   Mark as complete

4. Pour in Broth

   Pour in the chicken broth and bring to a boil.
   Mark as complete

5. Simmer the Soup

   Reduce heat and simmer for about 15 minutes, until broccoli is tender.
   Mark as complete

6. Blend the Soup

   Use an immersion blender to puree the soup until you reach your desired consistency.
   Leave it a bit chunky for more texture if desired.
   Mark as complete

7. Finish with Cream

   Stir in the heavy cream and season with salt and pepper. Adjust seasoning to taste.
   Mark as complete

8. Serve Hot

   Ladle soup into bowls and serve hot.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 27g42%

Saturated Fat 16g80%

Trans Fat 0g

Cholesterol 100mg34%

Sodium 800mg34%

Potassium 800mg23%

Total Carbohydrate 15g5%

Dietary Fiber 4g16%

Sugars 3g

Protein 25g50%

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Vitamin A 900 IU

Vitamin C 120 mg

Calcium 100 mg

Iron 2.5 mg

Vitamin D 0 IU

Vitamin E 1.5 IU

Vitamin K 150 mcg

Thiamin 0.2 mg

Riboflavin 0.4 mg

Niacin 8 mg

Vitamin B6 0.5 mg

Folate 80 mcg

Vitamin B12 2 mcg

Biotin 0 mcg

Pantothenic Acid 0.5 mg

Phosphorus 250 mg

Iodine 0 mcg

Magnesium 70 mg

Zinc 2 mg

Selenium 30 mcg

Copper 0.3 mg

Manganese 0.5 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Chicken Broccoli Soup, comfort food, creamy soup