Description
This creamy chicken and broccoli soup is a comforting and flavorful dish perfect for a busy weeknight. Loaded with tender vegetables, shredded chicken, and enriched with Parmesan and a touch of lemon, it offers a satisfying balance of creaminess and subtle tanginess. Made with simple ingredients and cooked on the stovetop, it’s both easy and hearty.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- ⅔ cup chopped carrots
- ⅔ cup chopped celery
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 4 cups broccoli florets
- 1 Parmesan rind
- 1 ½ cups cooked, shredded chicken
- 6 cups chicken stock
- 1 ½ cups milk
- 2 tablespoons all-purpose flour
- 1 spritz fresh lemon juice
Instructions
- Sauté the Vegetables: Heat the olive oil in a large stock pot over medium heat. Add the diced onions, chopped carrots, chopped celery, minced garlic, and season with a big pinch of kosher salt and pepper. Cook, stirring often, until the vegetables are softened and fragrant, about 5 to 6 minutes.
- Add Broccoli and Simmer: Stir in the broccoli florets and continue cooking for another 5 minutes until slightly tender. Then add the Parmesan rind, shredded chicken, and chicken stock. Bring the mixture to a boil, then reduce the heat and let it simmer gently.
- Prepare the Flour and Milk Slurry: Combine the milk and all-purpose flour in a shaker cup or measuring cup. Whisk vigorously for about 30 seconds until the flour is fully incorporated and the mixture is smooth.
- Thicken the Soup: Slowly stream the milk and flour slurry into the simmering soup, stirring continuously to prevent lumps. Continue to simmer the soup uncovered for 10 to 15 minutes, stirring often, until it thickens and the flavors meld together.
- Final Seasoning and Serving: Taste the soup and adjust seasoning with additional salt and pepper if needed. Add a spritz of fresh lemon juice for brightness and stir well. Serve the creamy chicken and broccoli soup immediately, hot and comforting.
Notes
- This soup is perfect for a quick, nourishing dinner that’s both hearty and loaded with vegetables.
- Using a Parmesan rind adds depth of flavor; save rinds from grated Parmesan cheese for future soups.
- The lemon juice at the end brightens the creaminess, balancing the flavors beautifully.
- For a thicker soup, let it simmer a bit longer; for a thinner consistency, add more chicken stock or milk as needed.
- Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 60 mg
