Creamy Chicken Broccoli Soup
This creamy chicken broccoli soup is simple, nourishing, and ready in under 30 minutes. A comforting, family-friendly meal that brings everyone to the table on busy nights.
Equipment
- Large Soup Pot
- Cutting Board
- Sharp Knife
- Box Grater
Ingredients
Base Ingredients
- 2 cups cooked boneless chicken shredded or chopped
- 3 cups fresh broccoli florets bite-sized pieces
- 1 small onion diced
- 2 garlic cloves minced
- 2 medium carrots peeled and thinly sliced
Liquids & Creaminess
- 4 cups chicken broth low sodium preferred
- 1 cup milk or half-and-half
- 1 cup shredded cheddar cheese sharp or mild
Seasoning
- salt & black pepper to taste
- 1/2 tsp paprika or nutmeg optional
Instructions
- Prep all ingredients: chop broccoli, dice onion, mince garlic, slice carrots, and shred or chop chicken.
- In a large soup pot, heat a drizzle of oil over medium heat. Sauté onion and carrots for 4–5 minutes until softened.
- Add garlic and stir for another minute. Then, add chicken (cook if raw, stir to warm if cooked).
- Pour in chicken broth and bring to a gentle boil. Add broccoli and simmer for 10 minutes until tender.
- Reduce heat, stir in milk or half-and-half, and then cheddar cheese. Stir until cheese is melted and soup is creamy.
- Season with salt, pepper, and paprika or nutmeg if using. Serve hot and enjoy!
Notes
To freeze: skip adding the dairy, freeze the base, and stir in milk and cheese when reheating. Add a squeeze of lemon for brightness or a dash of hot sauce for heat.