Hearty Chicken Broccoli Soup

This hearty Chicken Broccoli Soup has become my weeknight dinner savior when comfort food cravings strike. The combination of tender chicken, nutritious broccoli, and a velvety broth creates a satisfying meal that warms you from the inside out. Ready in just 30 minutes, it's perfect for busy evenings but tastes like it simmered all day.

I first made this soup during a particularly hectic week when I needed something nourishing but quick. My family was so impressed by how flavorful it was despite the minimal effort that it's now requested regularly, especially on chilly evenings.

Ingredients

• Butter provides the perfect base for sautéing vegetables and creates a rich foundation for the soup
• Onion celery and garlic form the aromatic base that gives depth of flavor
• Dried thyme adds an earthy herb note that pairs beautifully with chicken and broccoli
• Flour works as a thickening agent to create that perfect creamy consistency
• Whole milk or full fat oat milk brings creaminess without making the soup too heavy
• Chicken broth adds savory depth and balances the richness of the milk
• Frozen broccoli saves prep time and works perfectly in this soup
• Shredded carrots add natural sweetness color and extra nutrition
• Cooked chicken breast provides protein and makes this soup hearty enough for a main dish
• Salt and pepper to taste are essential for bringing all the flavors together

Step-by-Step Instructions

Melt the Butter

Add butter to a dutch oven over medium heat until melted and starting to bubble slightly. This creates the perfect foundation for building flavors.

Sauté the Aromatics

Cook the onion celery and garlic together until they become soft and translucent about 3 to 5 minutes. This process releases their flavors and sweetens them slightly. Stir occasionally to prevent browning.

Bloom the Herbs

Add the dried thyme and stir continuously for another minute. This step releases the essential oils in the herbs ensuring their flavor infuses throughout the soup.

Create the Roux

Sprinkle the flour over the vegetables and stir constantly to coat everything evenly. This mixture forms the base that will thicken your soup to a creamy consistency. Cook for about a minute to remove the raw flour taste.

Build the Base

Pour in 1 cup of milk gradually while stirring constantly to ensure the flour dissolves completely without lumps. This technique is crucial for achieving a smooth soup texture.

Add Remaining Liquids

Pour in the remaining milk and chicken broth stirring well to combine. Bring the mixture to a gentle boil watching carefully as it begins to thicken.

Add Vegetables and Protein

Reduce the heat to medium low then add the frozen broccoli and chicken breast. Allow the soup to simmer gently for 10 to 15 minutes until the broccoli is tender and flavors have melded together.

Serve and Enjoy

Ladle the hot soup into bowls and serve immediately. The soup should be thick creamy and filled with tender vegetables and chicken.

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The humble broccoli is truly the star of this soup. When my daughter was going through a picky eating phase, this soup was the magical solution that got her eating green vegetables again. The way the broccoli softens and absorbs all the savory flavors of the broth transformed her opinion completely. Now she asks for "green soup" at least once a week.

Making It Ahead

This soup is perfect for meal planning. You can prepare it entirely up to three days in advance and store it in the refrigerator in an airtight container. The flavors actually develop and improve overnight, making it even more delicious the next day. When reheating, do so gently over medium-low heat, stirring occasionally to prevent scorching on the bottom. If the soup has thickened too much in storage, simply add a splash of milk or broth to reach your desired consistency.

Smart Substitutions

This recipe welcomes customization based on what you have available. If you prefer dark meat, rotisserie chicken works wonderfully and adds extra flavor. For a dairy-free version, substitute the butter with olive oil and use full-fat coconut milk instead of whole milk. Cauliflower can replace some or all of the broccoli for a different flavor profile while maintaining the creamy texture. Fresh broccoli works perfectly but requires slightly less cooking time than frozen. For extra indulgence, add a cup of shredded cheddar cheese during the final minutes of cooking.

Serving Suggestions

Elevate this soup from a simple weeknight meal to a dinner party worthy dish with thoughtful serving ideas. A sprinkle of sharp cheddar cheese and crispy croutons adds wonderful texture contrast to each bowl. For a complete meal, serve alongside a crusty artisan bread or grilled cheese sandwich for dipping. A simple side salad with a vinaigrette dressing provides a bright, acidic complement to the creamy soup. For presentation, serve in bread bowls for an impressive and delicious touch that eliminates the need for additional sides.

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Common Questions Answered

→ Can I use fresh broccoli instead of frozen?

Yes, fresh broccoli works wonderfully. Cut it into small florets and add it when the recipe calls for frozen broccoli. Fresh broccoli may cook slightly faster, so check for tenderness after about 8-10 minutes.

→ How can I make this soup dairy-free?

Substitute the butter with olive oil or plant-based butter, and use full-fat oat milk as mentioned in the ingredients list. The soup will still be creamy and delicious.

→ Can I use rotisserie chicken instead of chicken breast?

Absolutely! Rotisserie chicken is a great time-saver. Simply shred or chop the amount needed and add it when the recipe calls for cooked chicken breast.

→ How long will this soup keep in the refrigerator?

Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until thoroughly heated.

→ Can I freeze this chicken broccoli soup?

Yes, though milk-based soups can sometimes separate when frozen and thawed. Cool completely, store in freezer-safe containers leaving some headspace, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently, stirring well.

→ What can I serve with this soup?

This soup pairs beautifully with crusty bread, a simple green salad, or crackers. It's hearty enough to be a complete meal on its own but versatile as part of a larger spread.