This creamy chicken and broccoli soup is comforting, easy to make, and ideal for a busy weeknight. It’s satisfying, vegetable-packed and full of flavor.
It’s soup day!
This creamy chicken and broccoli soup feels like a warm hug. It combines tender broccoli florets, shredded chicken and a savory parmesan note with a bright lemon finish. It’s a great choice when the weather turns chilly.
This is the recipe that converted my whole family into true soup lovers. They liked soup before, but this one sparked something extra—multiple helpings, contented sighs and even a little “soup dance” from the youngest family member.
Think of the soup as a hybrid: it’s reminiscent of chicken noodle soup (without noodles) and broccoli-cheddar (without the cheddar). That combination might sound odd on paper, but once it comes together it’s creamy, cozy and perfectly balanced.
The parmesan rind adds a deep, nutty richness, while a squeeze of lemon brightens the whole pot. The texture is smooth with a bit of body from the vegetables and chicken, and the recipe comes together quickly.
The kids and my partner absolutely adore this soup. I usually reach for a rotisserie chicken to keep things simple and flavorful, and I often chop the onions, carrots and celery ahead of time so the meal can be ready in minutes later in the week.
It’s also an excellent clean-out-the-fridge soup. I start with the classic chicken-soup trio—onions, carrots and celery—then add broccoli as the star. Feel free to toss in any extra vegetables you need to use up.
I prefer to thicken this soup with a slurry made from milk and flour rather than making a roux. The slurry blends easily and thickens the soup evenly and quickly while keeping the texture light.
This recipe is one of my favorites because it evokes broccoli-cheddar without being heavy, and the addition of chicken makes it more filling and balanced.
This is always a great way to serve more broccoli.
Creamy Chicken and Broccoli Soup
Creamy Chicken and Broccoli Soup
4
people
15 mins
30 mins
45 mins
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Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 2/3 cup chopped carrots
- 2/3 cup chopped celery
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 4 cups broccoli florets
- 1 parmesan rind
- 1 1/2 cups cooked, shredded chicken
- 6 cups chicken stock
- 1 1/2 cups milk
- 2 tablespoons all-purpose flour
- Spritz fresh lemon juice
Instructions
- Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots, celery and garlic with a generous pinch of salt and pepper. Cook, stirring often, until the vegetables are softened, about 5 to 6 minutes.
- Stir in the broccoli and cook for another 5 minutes. Add the parmesan rind, shredded chicken and chicken stock. Bring to a boil, then reduce to a simmer.
- Combine the milk and flour in a shaker cup or measuring cup and whisk for about 30 seconds until the flour is fully incorporated. Slowly stream this slurry into the soup while stirring.
- Let the soup simmer uncovered for 10 to 15 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
- Taste and adjust seasoning with salt and pepper. Finish with a spritz of fresh lemon juice and stir to combine.
- Serve immediately.
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Best served with crusty bread for dipping.