Easy Healthy Chicken Broccoli Soup Recipe
This easy healthy chicken broccoli soup is the kind of recipe that proves comfort food doesn’t have to be heavy. It’s light, flavorful and loaded with vegetables, but it still feels like a warm hug in a bowl. At just 197 calories and 19 grams of protein per serving, it’s one of the healthiest soups on the site and one of the most requested.
While this soup is a winter staple, it’s just as welcome on a cool summer evening or when someone in the house needs a light, nourishing meal. It comes together quickly with simple ingredients and the kind of straightforward method that makes it perfect for busy weeknights.
If you landed here looking for chicken and broccoli recipes that aren’t soup, try my Chicken and Broccoli Pasta for a faster, high-heat alternative that’s just as easy.
Why This Chicken Broccoli Soup Is Healthy
This isn’t one of those “healthy” recipes where you have to put the word in quotation marks. It’s genuinely nutritious and the numbers back it up.
- 197 calories per serving. That’s remarkably low for a soup that tastes this satisfying. Most cream-based broccoli soups come in at 300 to 400 calories per serving because they rely on heavy cream and butter for body. This version gets its richness from the starchy vegetables and a splash of milk instead, which keeps the calories down without sacrificing flavor.
- 19 grams of protein per serving. The shredded chicken gives you a solid protein hit that turns this from a light starter into a proper meal. Paired with crusty bread, it’s a complete and filling dinner.
- Loaded with vegetables. Every serving is packed with broccoli, carrots, celery and onion. The broccoli alone provides a good dose of vitamin C, vitamin K and fiber. Using the broccoli stalks as well as the florets means nothing goes to waste and the stalks add body to the soup as they cook down.
- No heavy cream. The soup uses milk and a cornstarch slurry for a slightly creamy consistency without the fat and calorie load that heavy cream brings. The result is a soup that feels creamy and satisfying but doesn’t leave you feeling weighed down.
- Naturally low in fat. Just 7 grams of fat per serving, with only 1 gram of saturated fat. For a soup that tastes this comforting, those numbers are hard to beat.
This is the soup I make when I want something nourishing that still feels like comfort food. It’s the recipe I’d give to anyone looking to eat lighter without giving up the meals they actually enjoy.
Ingredients and Substitutions
- Onion, carrot and celery. Starting the soup with a classic mirepoix builds the flavor from the get-go.
- Fresh garlic cloves. Essential for delicious depth of flavor. Use fresh instead of jarred.
- Herbs/spices: Bay leaf, dried mixed herbs, oregano, thyme, chilli flakes. You can use any fresh or dried herbs of your choice.
- Salt and black pepper.
- Broccoli. I used fresh broccoli but you could use frozen broccoli too.
- Chicken stock/chicken broth. Chicken bone broth is an excellent addition that will add even more protein and other nutritents to the soup.
- Milk. The milk adds creaminess but is completely optional. Substitute with plant-based milk or stock. You could also use heavy 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. Flour can be used instead. If you want to keep this recipe keto or low carb, omit the flour or cornstarch and blend a quarter of the soup in a blender and add back to the soup to thicken it slightly.
- 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 Broccoli Soup with Chicken
Step 1: Sauté the vegetables. Heat a splash of oil in a large pot over medium heat. Add the diced onion, celery, carrot and chopped broccoli stalks. Cook until soft, fragrant and just starting to brown, about 10 minutes. Using the broccoli stalks here is important. They break down during cooking and add body and flavor to the soup base while the florets are saved for later so they stay bright and tender.
Step 2: Add the aromatics. Add the garlic, bay leaf and dried herbs. Sauté for another minute until everything is fragrant. This brief toasting brings out the flavor of the herbs and garlic.
Step 3: Add the liquid. Pour in the chicken stock and the milk mixed with the cornstarch. The cornstarch slurry gives the soup a slightly thickened, creamy consistency without needing heavy cream. Stir well and bring to a simmer.
Step 4: Add the broccoli and chicken. Once the soup is simmering, add the broccoli florets and shredded chicken. Allow to cook for about 15 minutes until the broccoli is tender. Don’t overcook the broccoli or it loses its color and turns mushy.
Step 5: Season and serve. Season with salt, pepper and a squeeze of lemon juice if you like (the lemon is optional but it brightens the whole soup). Ladle into bowls and serve with crusty bread.
Variations
Slow Cooker / Crockpot Method
This recipe works beautifully in a slow cooker. Sauté the vegetables on the stove first to develop flavor (don’t skip this step as it makes a big difference), then transfer everything to the slow cooker with the stock, milk and cornstarch mixture. Cook on high for 2 hours or low for 3 to 4 hours. Add the broccoli florets and shredded chicken in the last 30 to 45 minutes so the broccoli stays tender and bright rather than turning to mush. Season to taste before serving.
Instant Pot Method
Use the sauté function to cook the vegetables directly in the pot. Add the stock, milk and cornstarch mixture, the broccoli florets and the shredded chicken. Cook on high pressure for 10 minutes with a quick release. Season to taste. The Instant Pot version is the fastest option and the soup comes out just as flavorful.
Creamy Version
If you want a richer, more indulgent soup, swap the milk for heavy cream and skip the cornstarch. The cream thickens the soup naturally and gives it a velvety, luxurious texture. You can also stir in a handful of grated cheddar at the end for a broccoli cheddar chicken soup variation. This version will be higher in calories but it’s an incredible comfort food option for the days when you want something richer.
Vegetable-Only Version (No Chicken)
For a vegetarian version, leave out the chicken and swap the chicken stock for vegetable stock. The soup is still delicious and satisfying on its own, especially with crusty bread. To add more substance without meat, stir in a can of drained white beans or chickpeas in the last 5 minutes of cooking. They add protein and fiber and make the soup more filling. You can also add a handful of baby spinach or kale at the very end for extra greens.
Blended Version
If you prefer a smoother soup, blend half or all of the soup with an immersion blender before adding the chicken. This gives you a thick, creamy base with or without chunks depending on how much you blend. Add the shredded chicken after blending so it keeps its texture.
Can I freeze this?
This soup freezes very well. Allow the 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. Any leftovers can be kept in an airtight container in the refrigerator for up to 3 days and reheated on the stove or in the microwave.
Serving Suggestions
As with any soup, good bread is always a delicious side dish. Anything from crusty bread and focaccia to fluffy dinner rolls or beer bread will be great with this soup.
Video
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
Frequently Asked Questions
Yes and it’s the fastest option. Shred about 2 cups of rotisserie chicken and add it to the soup in the last 15 minutes. The chicken is already cooked and seasoned so it just needs to warm through and absorb the soup flavors.
Yes. Let the soup cool completely, then transfer to freezer-safe containers or bags. It freezes well for up to 3 months. Thaw completely in the fridge overnight and reheat in a saucepan on the stove until hot. The broccoli may soften slightly after freezing but the flavor is just as good.
Anything crusty. A good sourdough, a baguette, focaccia, fluffy dinner rolls or homemade beer bread all work well. The crusty exterior and soft interior is perfect for dipping and soaking up the broth. My Crusty Bread or Easy Soft and Fluffy Bread Rolls are both great alongside this soup.
Yes. Stir in a handful of grated sharp cheddar at the end for a broccoli cheddar chicken soup variation. The cheese melts into the broth and adds a rich, savory depth. For the smoothest result, remove the pot from the heat before adding the cheese and stir until melted. Adding cheese to boiling soup can make it grainy.
You can, though fresh broccoli gives you better texture and color. If using frozen, add it straight from the freezer (no need to thaw) and reduce the cooking time by a few minutes since frozen broccoli is partially cooked during the blanching and freezing process.
If the soup is thinner than you’d like, make a slurry with an extra tablespoon of cornstarch mixed with a splash of cold water. Stir it into the simmering soup and cook for another 5 minutes. It will thicken as the cornstarch activates. You can also blend a portion of the soup and stir it back in, which thickens it naturally without changing the flavor.
The soup itself is naturally gluten-free since it uses cornstarch rather than flour as a thickener. Just make sure your chicken stock is gluten-free (most are, but check the label) and serve with gluten-free bread if needed.
Soup recipes
Hello Alida, when making this soup, specifically which herbs do you use?
I’ve made this a few times and it’s a big favorite!!!!
Thank You!
I often buy a “mixed herbs” dried herb seasoning from the supermarket which contains a blend of oregano, thyme, parsley and rosemary. I love thyme and oregano with chicken so if I had to choose two, those would be it.
not too difficult to make even if boiling your own chicken instead of using the shredded pre-fried. turned out good 🙂
Excellent recipe, my husband and I both loved it!
Hi! If I made it in the crock pot would it be cooked the exact same way as the instructions! Thanks!
Not quite, you would need to sauté the vegetables first and adjust the cooking time for your crockpot.
So easy to make and so delicious!
I grow my own produce, so I added 1 stalk, chopped of Swiss chard. Then I chopped the leaf and added it when I added the broccoli. This soup is delicious! Healthy is the correct adjective! I always use EVOO!
This was absolutely delicious. I made it for lunch today all from ingredients that I had in my fridge. Now that’s what I call a perfect recipe.
I am SO pleased to hear that Anne. It’s one of my favs too 🙂
Need to know what to do if I forget to mix the cornstarch with water before adding the cornstarch in to the soup.
Try to whisk out as many of the lumps as you can – it’s a bit of a tricky thing since the soups is chunky but try as best you can to get the lumps out with a whisk.
I added a tbsp of cornstarch for each cup of liquid and added it to the veggie/oil (I used butter) mix. Stirred till slightly toasted and then added the liquid. Worked like a charm!
Love this recipe fast and easy for a wonderful cold day
Very delicious, but is 6 servings really 197,000 calories? Making 1 serving 32,833 calories. This doesn’t make sense, or am I reading this wrong?
197 calories – In my recipe card it is presented as kcal. I can see where the confusion comes in as kilo = 1000 but calories and kcal are used interchangeably and refer to the same amount of energy in relation to food or energy burned with exercise. So this dish is 197calories/kcal per serving.
1 kcal equals 1 calorie in general nutrition terms
Very good recipe. I didn’t thicken it. Liked it better after I put grated Pecorino Romano cheese on top.
This is a flavourful and easy soup. It is a regular addition to my meal plans now. Thank you!
Easy to prepare and delicious!
What is used in the dried herb mixture?
It’s a store-bought mix of dried herbs. Any dried herbs of your choice will work – oregano, thyme, rosemary, sage, etc.
I made this soup to go with my sandwiches that I make on Fridays at my job and it was a definite hit. The only problem I had was that I couldn’t get it to thicken but I’m definitely going to try again.
I made this without the chicken for a vegetarian dinner and it was absolutely delicious. I used a can of evaporated milk instead of regular milk and it was nice and creamy. Also added some parmesan cheese when serving.
1. Can I add raw chicken on the saute stage instant pot. Then pressure cook. Then remove poached chicken once cooked and shred
2. Can I blend the stems and vegetables before adding the final cooked shredded chicken and florets ?
Thanks
Yes, you can definitely cook the chicken that way and you can blend the soup if you prefer.