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