Chicken Broccoli Soup
This easy chicken broccoli soup is creamy, nourishing, and ready in under 30 minutes. It's the perfect solution for busy weeknights when you need something warm, simple, and comforting.
Equipment
- Soup Pot
- Cutting board
- Knife
- Box Grater
Ingredients
Base Ingredients
- 2 cups cooked boneless chicken shredded or chopped
- 3 cups fresh broccoli florets
- 1 small onion diced
- 2 garlic cloves minced
- 2 medium carrots peeled and thinly sliced
Liquids & Creaminess
- 4 cups chicken broth low-sodium preferred
- 1 cup milk or half-and-half
- 1 cup shredded cheddar cheese
Seasoning
- salt and black pepper to taste
- 1/2 tsp paprika or nutmeg optional
Instructions
- Wash and prep all vegetables. Dice onion, mince garlic, slice carrots, and chop broccoli into small florets. If using raw chicken, cube it. If using cooked, shred or chop.
- In a large soup pot, heat olive oil over medium heat. Sauté onion and carrots for 4–5 minutes until softened. Add garlic and stir for another minute.
- Add the chicken. If raw, cook until no longer pink. If cooked, stir to heat through.
- Pour in the chicken broth and bring to a gentle boil. Add broccoli florets, reduce heat, and simmer for about 10 minutes until broccoli is tender but not mushy.
- Reduce heat to low. Stir in milk or half-and-half and shredded cheddar cheese. Stir until melted and soup is creamy.
- Taste and season with salt, pepper, and optional paprika or nutmeg. Serve warm.
Notes
This soup freezes well if you exclude the dairy before freezing. Add milk and cheese only when reheating. Great with a crusty piece of bread!