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.
This recipe has become a staple for us in soup season. It’s one of those simple dinner recipes the whole family loves. I’m always looking for easy ways to get loads of vegetables into my family’s diets and this delicious chicken broccoli soup recipe is a great way to do just that.
Ingredients and Substitutions
- Onion.
- Carrot.
- Celery.
- Fresh garlic cloves.
- 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 goodness 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 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 or butter. 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 tender, approximately 5-7 minutes.
- Serve: Season to taste and serve with crusty bread.
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.
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.
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
Soup recipes
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. 🙂
Also, it’s important to state when to REMOVE the bay leaf, right?? Anyone accidentally eating bay leaf can actually cause abrasions on the mouth and esophagus!! I suggest, not adding milk (or i used coconut cream to keep it dairy free) until after the soup simmers for a bit with the chicken stock/broth. Removing the bay leaf before adding the milk makes it easier to see without the cloudiness. Otherwise wonderful recipe! My whole family enjoyed 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!