There’s something so soothing about a bowl of Creamy Chicken Broccoli Soup—warm, velvety, and full of flavor. It’s the kind of soup that feels like coming home on a chilly day. Tender chicken, fresh broccoli, and soft potatoes float in a rich, milk-based broth that’s creamy without being heavy.
When I first made this soup, I was trying to use up leftover rotisserie chicken and a few heads of broccoli from my garden. I wasn’t expecting magic—but the first spoonful told me I’d found a keeper. Ever since, it’s been my go-to when I want comfort without fuss.
This cozy, nourishing soup works year-round—light enough for spring, satisfying enough for winter, and always a hit with kids and grown-ups alike.
Table of Contents
Why You’ll Love Creamy Chicken Broccoli Soup
- Creamy without heavy cream: A milk-based broth keeps it light yet indulgent.
- Easy weeknight dinner: Ready in under 40 minutes with simple ingredients.
- Nutritious and satisfying: Packed with lean protein and veggies.
- Freezer-friendly: Perfect for meal prep or make-ahead lunches.
- Versatile: Adjust the consistency or add your favorite mix-ins.
Whether you’re chasing away the chill or just craving a wholesome dinner, this soup will hit the spot every time.
Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded (rotisserie works great)
- 3 cups broccoli florets, chopped
- 2 medium potatoes, diced
- 4 cups chicken broth
- 2 cups milk (whole or 2%)
- 2 tablespoons flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon thyme or Italian seasoning
- Optional garnish: shredded cheddar, parsley, or green onions
Step-by-Step Instructions
- Sauté the aromatics: In a large pot, melt butter over medium heat. Add onion and garlic; cook until fragrant and translucent.
- Add potatoes and broth: Stir in diced potatoes and pour in chicken broth. Simmer until potatoes are tender (about 10–12 minutes).
- Make the roux: In a small bowl, whisk flour into milk until smooth. Slowly pour the mixture into the soup while stirring constantly to prevent lumps.
- Add chicken and broccoli: Stir in shredded chicken and chopped broccoli. Simmer another 10 minutes until broccoli is tender and the soup thickens.
- Season and serve: Add salt, pepper, and thyme. Taste and adjust as needed. Serve hot, garnished with cheese or herbs if desired.
How to Serve Creamy Chicken Broccoli Soup
This soup is comfort in a bowl, but it also plays well with a variety of sides.
For a cozy meal, pair it with Olive Garden Zuppa Toscana for a creamy, Italian-inspired soup night.
Craving something light and sweet afterward? Try Blueberry Cream Cheese Egg Rolls for a crunchy, fruity dessert that perfectly complements the creamy texture of the soup.
You can also serve it with crusty bread, garlic toast, or a simple green salad for balance. For a more filling meal, pair with grilled cheese or roasted veggies.
How to Store Creamy Chicken Broccoli Soup
This soup keeps beautifully, making it a great option for meal prep.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. (For best results, freeze before adding milk and stir it in after reheating.)
- Reheat: Warm gently over medium-low heat, stirring occasionally. Add a splash of milk or broth to thin if needed.
Tip: Avoid boiling when reheating—this helps keep the milk from curdling.
Tips to Make the Best Creamy Chicken Broccoli Soup
- Use fresh broccoli: It keeps the soup bright and flavorful.
- Add milk slowly: Prevents curdling and keeps the broth smooth.
- Don’t overcook the broccoli: It should stay tender and vibrant green.
- Want it thicker? Add a bit more flour or mash some potatoes in the pot.
- Lighter version: Use 1% milk and skip the butter.
- Extra creamy: Stir in a spoonful of cream cheese before serving.
- Flavor twist: Add a pinch of nutmeg—it deepens the flavor beautifully.
Variations of Creamy Chicken Broccoli Soup
- No-Meat Potato Soup: Skip the chicken for a vegetarian version that’s just as comforting.
- Cheesy Broccoli Soup: Stir in 1 cup shredded cheddar for extra richness.
- Summer Potato Soup: Use baby potatoes and fresh herbs for a light seasonal variation.
- Potato Soup Without Cheese: Keep it pure and creamy with just milk and broth.
- Fresh Broccoli Soup: Blend it smooth for a café-style presentation.
- Cream of Broccoli and Potato Soup: Puree half the batch for a velvety texture.
- Low-Carb Version: Substitute cauliflower for potatoes.
FAQs
Q1: Can I make this soup dairy-free?
Yes—use unsweetened almond or oat milk and olive oil instead of butter.
Q2: What type of chicken works best?
Rotisserie chicken adds great flavor, but any cooked chicken works.
Q3: Can I make it in a slow cooker?
Yes—add everything except the milk and flour, cook on low 4–5 hours, then stir in milk and thickener before serving.
Q4: Can I freeze it with milk?
You can, but for best texture, freeze before adding dairy and stir it in fresh after reheating.
Final Thoughts
This Creamy Chicken Broccoli Soup is the kind of meal that never goes out of season. It’s cozy in the winter, nourishing in the spring, and soothing anytime you need a quick, wholesome dinner.
With just a handful of ingredients and one pot, you can make something truly special—a soup that tastes like it came from a café but feels like home.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Creamy Chicken Broccoli Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A cozy, creamy chicken broccoli soup made with milk, tender chicken, and fresh vegetables. Comforting, wholesome, and ready in under 40 minutes.
Ingredients
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded (rotisserie works great)
- 3 cups broccoli florets, chopped
- 2 medium potatoes, diced
- 4 cups chicken broth
- 2 cups milk (whole or 2%)
- 2 tbsp flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp thyme or Italian seasoning
- Optional garnish: shredded cheddar, parsley, or green onions
Instructions
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook 2 to 3 minutes until fragrant.
2. Stir in diced potatoes and chicken broth. Bring to a boil, then simmer 10 to 12 minutes until potatoes are tender.
3. Whisk flour into milk until smooth. Slowly pour into the pot while stirring to avoid lumps.
4. Add shredded chicken and chopped broccoli. Simmer 8 to 10 minutes until broccoli is tender and soup is creamy.
5. Season with salt, pepper, and thyme. Adjust thickness with a splash of milk or broth as needed. Serve hot with optional garnishes.
Notes
For thicker soup, mash some cooked potatoes in the pot or add 1 extra tsp flour to the milk.
For a lighter version, use 1% milk and skip the butter; add 1 tsp olive oil for sauteing.
Dairy-free: use unsweetened oat or almond milk and 2 tbsp cornstarch slurry instead of flour.
Freezer tip: for best texture, freeze without milk and stir it in after reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg