Creamy Chicken Broccoli Soup
A warm and comforting soup combining tender chicken, fresh broccoli, and rich cream, perfect for busy weeknights or cozy weekend dinners.
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.
Notes
Serve hot, garnished with freshly cracked black pepper or a sprinkle of extra parsley. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. You can add more vegetables like carrots or peas for variety.