Creamy Chicken Broccoli Soup is a warm and comforting dish that combines tender chicken, fresh broccoli, and rich cream for a delightful meal. This soup is easy to make and perfect for busy weeknights or a cozy weekend dinner. Its creamy texture and hearty ingredients will satisfy anyone and make your kitchen smell amazing!
Why Make This Recipe
Why should you whip up this Creamy Chicken Broccoli Soup? It’s simple! First, it’s a one-pot meal, meaning less cleanup for you. Second, it’s packed with protein from the chicken and nutrients from the broccoli. Plus, the creamy taste makes it feel like a special treat, perfect for family gatherings or meal prep. This recipe is versatile and can be easily adjusted to fit your taste!
How to Make Creamy Chicken Broccoli Soup
Making Creamy Chicken Broccoli Soup is straightforward and only takes about 30 minutes. Let’s dive into the ingredients and the steps you need to follow to create this delicious soup!
Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 minced cloves garlic
- ¾ cup chopped onions
- ¾ cup chopped celery
- 2 cups small broccoli florets
- 3 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup cream cheese
- ½ cup heavy cream
Directions
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large Dutch oven.
- Add 4 minced cloves of garlic, ¾ cup of chopped onions, and ¾ cup of chopped celery. Sauté for a few minutes until the onions turn translucent.
- Add 2 cups of small broccoli florets, 2 boneless skinless chicken breasts, 3 cups of chicken broth, 1 teaspoon of dried oregano, 1 teaspoon of dried parsley, ½ teaspoon of salt, and ½ teaspoon of pepper. Bring this to a boil, then reduce the heat to low and simmer for 20 minutes.
- Take the chicken pieces out of the pot and shred them with a fork. Set aside.
- Using an immersion blender or a regular blender, blend half of the soup.
- Add the shredded chicken back to the pot, along with 1 cup of cream cheese and ½ cup of heavy cream. Simmer for five minutes, then remove it from heat.
How to Serve Creamy Chicken Broccoli Soup
Serve this delicious soup hot, garnished with some freshly cracked black pepper or a sprinkle of extra parsley for added flavor. You can enjoy it on its own or alongside some crusty bread or a fresh salad for a complete meal.
How to Store Creamy Chicken Broccoli Soup
To store leftover soup, let it cool completely. Then place it in an airtight container and refrigerate for up to 3 days. If you need to keep it longer, consider freezing it in a freezer-safe container for up to 3 months. When ready to eat, just thaw and reheat on the stovetop or in the microwave.
Tips to Make Creamy Chicken Broccoli Soup
- For added flavor, you can season the chicken with your favorite spices before cooking.
- Use fresh broccoli for the best taste and texture, but frozen broccoli can also work in a pinch.
- If you like a thicker soup, blend more of the soup until you reach your desired consistency.
Variation
Feel free to add other vegetables like carrots or peas to your soup for more variety. You can also switch out the chicken for shredded rotisserie chicken for a quicker option.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well and add more flavor to the soup.
2. Can I make this soup ahead of time?
Absolutely! You can make the soup a day in advance, and it will taste even better the next day as the flavors meld.
3. Is there a way to make this soup dairy-free?
Yes! You can use coconut cream instead of cream cheese and heavy cream. Make sure to check the chicken broth for dairy content as well.
Now you’re ready to enjoy a bowl of this delicious Creamy Chicken Broccoli Soup! Happy cooking!
Creamy Chicken Broccoli Soup
Ingredients
Main Ingredients
- 2 pieces boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cloves minced garlic
- ¾ cup chopped onions
- ¾ cup chopped celery
- 2 cups small broccoli florets Use fresh or frozen.
- 3 cups chicken broth Check for low sodium if preferred.
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon salt Adjust to taste.
- ½ teaspoon pepper Adjust to taste.
- 1 cup cream cheese
- ½ cup heavy cream
Instructions
Preparation
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large Dutch oven.
- Add 4 minced cloves of garlic, ¾ cup of chopped onions, and ¾ cup of chopped celery. Sauté for a few minutes until the onions turn translucent.
- Add 2 cups of small broccoli florets, 2 boneless skinless chicken breasts, 3 cups of chicken broth, 1 teaspoon of dried oregano, 1 teaspoon of dried parsley, ½ teaspoon of salt, and ½ teaspoon of pepper. Bring this to a boil, then reduce the heat to low and simmer for 20 minutes.
- Take the chicken pieces out of the pot and shred them with a fork. Set aside.
- Using an immersion blender or a regular blender, blend half of the soup.
- Add the shredded chicken back to the pot, along with 1 cup of cream cheese and ½ cup of heavy cream. Simmer for five minutes, then remove it from heat.
