This easy healthy chicken broccoli soup is the perfect simple recipe for cozy winter dinners. Easy comfort food in a bowl served with crusty bread.
Ingredients
Full recipe + amounts can be found in the recipe card below.
- Onion.
- Carrot.
- Celery.
- Garlic.
- Herbs/spices: Bay leaf, dried mixed herbs, chilli flakes. You can use any fresh or dried herbs of your choice.
- Salt and black pepper.
- Broccoli.
- Chicken stock/chicken broth. Chicken bone broth is an excellent addition that will add even more goodness to the soup.
- Milk. The milk adds creaminess but is completely optional. Substitute with plant-based milk or stock. You could also use cream if you wanted a richer soup.
- Cornstarch. I used a slurry of cornstarch and milk/stock to thicken the soup slightly but again, this step is optional.
- Chicken. I used shredded rotisserie chicken but leftover roast chicken is also a good idea. Alternatively, poach chicken breasts in the soup until cooked through and shred.
How to make chicken and broccoli soup?
- Make the base: In a large pot or Dutch oven set over medium-high heat, add a few tablespoons of olive oil. Start by sautéing onion, celery, carrot and chopped broccoli stalks until soft and fragrant then add garlic and seasoning. Stir in chicken stock, milk and cornstarch mix (optional to thicken) and bring to a boil.
- Cook the soup: Simmer until the soup has thickened slightly then add the broccoli and shredded chicken. Allow to cook until the broccoli is soft, approximately 5-7 minutes.
- Serve: Season to taste and serve with crusty bread.
Can I freeze this?
This soup freezes very well. Allow to cooked soup to cool completely then transfer to freezer-safe containers or freezer bags. Freeze for up to 3 months and thaw completely before reheating in a saucepan until hot and bubbling.
Can I make this in a slow cooker?
This recipe is fantastic in a crock pot. Cook on high for 2 hours or low for 3-4 hours. Similarly, you can make this in an Instant Pot and cook for 10 minutes on high pressure.
What to serve with chicken soup:
- Easy garlic butter dinner rolls
- Easy crusty bread
- Cheesy pull apart garlic bread
- Cheese and herb beer bread
Soup recipes:
- Honey roasted butternut squash soup
- Creamy broccoli chicken gnocchi soup
- Easy chicken noodle soup
- Easy Vegetable soup
Easy healthy chicken broccoli soup
This easy healthy chicken broccoli soup is the perfect simple recipe for cozy winter dinners. Easy comfort food in a bowl served with crusty bread.
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Servings: 6
Calories: 197kcal
Ingredients
- 1 large onion finely chopped
- 2 large carrots peeled and finely chopped
- 2 celery ribs finely chopped
- 4 garlic cloves crushed
- 1 bay leaf
- 1 tbsp dried mixed herbs
- 1 tsp chilli flakes/red pepper flakes (optional)
- 5 cups broccoli stems removed and finely chopped
- 6 cups chicken stock/broth (Home-made or good quality store bought )
- 2 cups milk
- 2 tbsp cornflour/cornstarch mixed with 2 tbsp water
- 2 cups shredded chicken (I used rotisserie chicken)
- salt and pepper to taste
- lemon juice to taste
Instructions
- Sauté the onion, celery, carrot and broccoli stalks in a splash of oil until soft and fragrant and just starting to brown (this takes around 10 minutes).
- Add the garlic, bay leaf and herbs and sauté for another minute before adding the chicken stock, milk and cornflour mixture.
- Bring to a simmer then add the broccoli florets and shredded chicken.
- Allow to cook for 15 minutes then season with salt, pepper and lemon (optional).
- Serve with crusty bread.
Nutrition
Calories: 197kcal | Carbohydrates: 16g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 174mg | Potassium: 753mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4070IU | Vitamin C: 70.8mg | Calcium: 164mg | Iron: 1.7mg
Can you please indicate on the nutritional information if it is a certain serving size. Eg. 200ml
This recipe served 6 people -approximately 2 cups per serving.
i wonder how this would taste using evaporated lowfat milk
I’m sure it would be delicious.
This is such a hearty chunky soup! In Amsterdam it’s been cold for the longest time and I cook for two families and they absolutely love it! The compliments come to me but I do let them know it’s by the talented Alida that comes up with such a great recipes. When the kids were being fussy I used a stick blender to “hide” the veggies and it went down a treat!
This was delicious and easy to pull together! I really appreciated that it didn’t have a laundry list of herbs/spices. Love all the veggies! I used non-dairy milk but (ironically) added 1 bag of grated sharp cheddar cheese and two chopped Yukon gold potatoes (omitted the lemon)
– it was delicious! I think I could have even gone with two bags of cheese bc of how much soup this recipe made, but still very good. Of course, the original is the healthiest but fyi if you’re looking for a lighter version of broccoli/cheddar!
Made this and enjoyed this. One elder, 2 seniors, a 30 something, and 2 tweens. Ate it up! One bleep in following the recipe for me was the broccoli, chopped steams and florets. Seems both are used but not specifically called for. Even now I’m believing I overlooked something, curious about it.
I’ll make sure to specify in the recipe!
Did you update recipe? I’m making it now and am also confused on broccoli. It says to add stems to sauté, and florets later on. Is it a total of 5 cups of both, and say do 1/2 cup of stems then add 4 1/2 cups florets later?
I’m not sure what you’re missing regarding the broccoli? In step 1 you saute the stalks with the other vegetables and you add the florets in step 3 with the chicken to cook through. It’s 5 cups of broccoli, I then remove the stalks and finely chop.
What is the serving size for the soup?
This soup serves 6 people. That approximately 2-3 cups of soup per person.
I put this soup together in an hour using frozen cut broccoli and cooked rotisserie chicken. It was delicious! For the person who said it was bland, just add more seasoning to your taste.
I found this to be a little bland to be honest. I made it as directed but something is missing for me. It’s a good base to start with though
Love this soup. It’s so nice to find a truly healthy broccoli soup recipe.
This soup is simply delicious! Made according to recipe, using dried herbes de provence for herbs and a teaspoon of chicken bouillon for the salt. Absolutely yummy!
Im always trying new soup recipes, but I doubt I’ll try anymore after I stumbled onto this recipe. I used Italian herbs, a touch of chili powder and Frank’s hot sauce. Thickening with milk and flour. Love the touch of lemon (I squeezed half a lemon) and the sprinkle of parmesan. Thank you
So pleased you liked it Gail!
Made it without chicken and substituted the stock with veg stock. Turned out reeeeeal good. Thank you!
If you’re using raw chicken, do you need to cook it beforehand? Or is there a step that you would add it in during the cooking process?
I would poach/roast the chicken before and shred it into the soup.
Has anyone tried freezing this yet ? Looked delicious but just one person eating it here and would love to know about freezing left overs
This soup freezes very well! 🙂
O M G!!!! This is delish!!! Thank you so much for sharing!!!! Finishing my bowl as I type!! I will fill mason jars with leftovers and freeze!!! I will have it anytime ! want!!!
Super good and so healthy.
Made this tonight came out awesome! I will be making this again. Only difference is I used flour and water to thicken it. Cornstarch didn’t do the trick.
I’m curious if I could add brown rice…when would you suggest I add it?
You could add cooked brown rice with the chicken to heat through.
Delish soup. Just made after a 2 day snow storm. Finished it with freshly grated Parmesan. My husband says he loves it and he’s a hard to please meat and potatoes kind of guy!
I’m so happy to hear that!
Omg this is so good! I made it with almond milk and it’s so yummy. Thanks!!
So happy to hear that Michaela!
Have you ever made this in an instant pot?
No I haven’t, but sure it will be good!
Does this freeze well?
Yes, it freezes very well! Freeze in an airtight, freezer safe container for up to 3 months and thaw completely before reheating.
Awesome… I did not even miss the cheese and I am definitely a cheese head! This is my second time making it in 2 weeks. My kids love it!
Just made this for dinner again. So easy to do and so tasty. Thank you
I’m so happy to hear that Maria.
This soup is very easy and tasty!I will make it again and again!
I’m so happy to hear that Nancy. 🙂
Have you ever made this in a crockpot? Any suggestions?
I haven’t but I think it would be perfect in a slow cooker. I would imagine cooking it on high for 1-2 hours will be perfect.
How many cups are in a serving? Thanks
I would say 2-3 cups approximately.
What are the herbs that it’s called for?
Any dried mixed herb mixture. Italian herbs work very well.
My mouth is literally watering. I wish this were in front of me.
Thanks Maggie!
This soup is seriously good. Take the advice to make a big pot. I didn’t because I’m usually the one eating it for the next week. But, my family LOVED this soup. It was gone in one seating!
I’m so glad you and your family liked this recipe. 🙂
What are the dried mixed herbs? Going to make it tomorrow. I bought Herb De Provence. Not sure if this is right!! Could you respond. I don’t want to mess it up.
Any dried herbs you like can be used. The mix I use has thyme, oregano, rosemary and sage in it but I’m sure Herb de Provence will be delicious.
Your recipe doesn’t say when to add the milk ?
You’ll see in the second step, you add the milk with the stock. Hope you love the recipe!
Could you give me an idea of how much broccoli is needed? One regular bunch or two?
Thanks! I want to try this delicious-looking soup!
Approximately 700g/24oz. 🙂 I hope you love it!
I’m in the middle of making this soup, looking forward to seeing how good it is. But you DON’T say when to add the spices, just the bay leaf. So…. I sure hope it turns out good cause I just threw them in with the broth!!!!! ???
My apologies! I have amended the recipe. I hope you loved it. 🙂
Would it be ok to substitute almond milk?
I haven’t tested it with almond milk but I’m sure it will be just as delicious.
Broccoli soup souds very creative, hope my homies will enjoy. Thanks for sharing!
Made this recipe last night and it was the perfect, healthy dinner. And you’re right, the leftovers are bomb for lunch the next day!
Yay! I’m so glad you liked it.
I love broccoli soup! I’ll be making this recipe tomorrow, thank you!
Hope you love it! 🙂
This looks like everything I want on a cold night. Just perfect.
Thanks Katie. 🙂
Broccoli soup sound very good. Plan on making for the meal on 12/5/2018 Wednesday. We will you all an update soon. Just bought fresh Broccoli off the Veggie Truck today. The truck stops in front of our rental home here on Crete in Greece. Alida Thanks Very much for the idea!