Description

Warm up your soul with this creamy chicken and broccoli soup, a dish that combines comfort and health in every spoonful. Packed with tender shredded chicken, fresh broccoli, and creamy goodness, it’s the perfect choice for cozy dinners, meal prep, or when you just need a comforting bowl of soup. This recipe is family-friendly, quick to make, and a great way to pack more veggies into your meals.

Ingredients

Scale

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 tablespoon dried mixed herbs
1 teaspoon chili flakes/red pepper flakes (optional)
5 cups broccoli (stems removed and finely chopped)
6 cups chicken stock/broth (homemade or store-bought)
2 cups milk
2 tablespoons cornflour/cornstarch (mixed with 2 tablespoons water)
2 cups shredded chicken (rotisserie chicken works well)
Salt and pepper (to taste)
Lemon juice (to taste)

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Instructions

1. Sauté Aromatics

Heat a drizzle of olive oil in a large pot over medium heat.
Add the chopped onion, carrots, and celery, and sauté for about 5–7 minutes until softened.
Stir in the crushed garlic, bay leaf, dried mixed herbs, and chili flakes if you prefer a bit of spice. Let the aromatics cook for another minute to release their flavors.

2. Add Broccoli and Broth

Stir in the finely chopped broccoli florets.
Pour in the chicken stock, ensuring the vegetables are fully submerged.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 15–20 minutes until the vegetables are tender.

3. Blend for Creaminess

Remove the bay leaf.
Use a hand blender to blend the soup partially, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, puree it, and return it to the pot for a creamy yet hearty consistency.

4. Add Milk and Thicken the Soup

Stir in the milk and bring the soup back to a gentle simmer.
Slowly add the cornflour slurry (cornflour mixed with water) while stirring continuously to thicken the soup to your desired consistency.

5. Add the Chicken

Stir in the shredded chicken and let the soup simmer for another 5 minutes. This allows the chicken to heat through and absorb the flavors of the soup.

6. Season and Serve

Taste the soup and adjust the seasoning with salt, pepper, and a squeeze of fresh lemon juice for brightness.
Ladle the soup into bowls, garnish with fresh herbs or a sprinkle of black pepper, and serve hot. Pair with crusty bread or a side salad for a complete meal.

Notes

Dairy-Free Option: Replace the milk with unsweetened almond milk, oat milk, or coconut milk for a creamy dairy-free version.
Vegetarian Alternative: Swap the chicken for white beans or chickpeas and use vegetable broth instead of chicken stock for a plant-based twist.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or milk to thin it out if needed.
Freezing Tips: Freeze the soup without the milk for up to 3 months. Add the milk when reheating to prevent separation.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American-inspired