Ultimate Comfort in a Bowl: Creamy Chicken Broccoli Soup
Looking for a cozy, soul-satisfying soup that’s bursting with flavor?
This Creamy Chicken Broccoli Soup is here to make your day! With tender chunks of chicken and vibrant broccoli swimming in a velvety, creamy broth, it’s a hug in a bowl that’s as delicious as it is comforting.
Plus, it’s ready in just 35 minutes—perfect for those busy evenings when you want something hearty without the hassle!
For Creamy Chicken Broccoli Soup
- Chicken – Boneless, skinless chicken breasts are perfect for this recipe, providing lean protein to complement the creamy broth.
- Olive Oil and Butter – Used to sauté the garlic, onions, and celery, creating the base flavor for the soup.
- Garlic – Minced garlic brings a deliciously fragrant depth to the soup.
- Onions – Chopped onions add sweetness and balance the savory flavors.
- Celery – Adds a fresh, crisp texture and a subtle earthy flavor.
- Broccoli – Fresh broccoli florets create a light crunch and earthy taste, blending perfectly with the creamy soup.
- Chicken Broth – Used as the base liquid, infusing the soup with rich, savory flavor.
- Dried Oregano and Parsley – These herbs lend warmth and depth, rounding out the soup’s savory notes.
- Salt and Pepper – Essential for seasoning and enhancing the flavors in the soup.
- Cream Cheese – Provides a creamy, tangy richness to the soup, helping to thicken the broth.
Heavy Cream – Adds a smooth, velvety texture, making the soup indulgently creamy.
Creamy Chicken Broccoli Soup
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 4 cloves garlic, minced
- ¾ cup chopped onions
- ¾ cup chopped celery
- 1 head of broccoli, cut into small florets
- 2 chicken breasts
- 3 cups chicken broth
- 1 tsp dried oregano
- 1 tsp dried parsley
- ½ tsp salt
- ½ tsp pepper
- 1 cup cream cheese
- ½ cup heavy cream
Instructions
- In a large Dutch oven, heat olive oil and butter over medium heat. Add garlic, onions, and celery. Sauté for a few minutes, until the onions are soft and translucent.
- Add the broccoli florets, chicken breasts, chicken broth, oregano, parsley, salt, and pepper to the pot. Bring to a boil, then lower the heat and simmer for about 20 minutes.
- Remove the chicken breasts from the pot and shred them with a fork. Set aside.
- Using an immersion blender (or a regular blender), blend half of the soup until smooth.
- Return the shredded chicken to the pot, then stir in the cream cheese and heavy cream. Let the soup simmer for an additional 5 minutes. Taste and adjust the seasoning as needed.
- Serve hot and enjoy!
- Can I use pre-cooked chicken to speed up the process?
Absolutely! If you have leftover rotisserie chicken or pre-cooked chicken, feel free to toss it into the soup at the end. Just shred it and let it heat through for a super easy shortcut.
- Do I have to blend the soup for the creamy texture?
Not at all! Blending part of the soup makes it extra creamy, but if you prefer a chunkier texture, you can skip the blending. Your soup will still be delicious, just with a bit more texture!
- Can I swap fresh broccoli for frozen?
Yes, frozen broccoli works just as well! You can skip the thawing step—just toss it straight into the pot and let it cook along with the other ingredients.
- How can I thicken the soup without using cream cheese?
If you’re out of cream cheese, you can use a little extra heavy cream, or try adding a slurry made of flour and water to thicken it up. Stir it in and let it simmer until the soup reaches your desired consistency.
- Is this soup freezer-friendly?
You bet! This soup freezes wonderfully. Let it cool completely, then transfer it to an airtight container. When you’re ready to enjoy, simply reheat it on the stove and give it a good stir!
