- Rich, creamy chicken broccoli soup uses a roux for velvety texture without heavy cream.
- Prep ahead: chop veggies, shred chicken, and grate cheese to make dinner under 30 minutes.
- Use concentrated chicken or bone broth and pre-cooked chicken for deep flavor and speedy cooking.
- Add grains like rice or pasta for a heartier meal; frozen broccoli works fine straight from the freezer.
- Variants: Tuscan, Asian sesame-ginger, and lemon-dill offer versatile flavor adaptations.
When I think of ultimate comfort food, I immediately picture a steaming bowl of homemade chicken broccoli soup. This isn’t the thin, lackluster version you might remember. This specific chicken broccoli soup recipe is creamy, rich, and packed with savory flavor, making it the perfect healthy weeknight meal. It is quick, nourishing, and always a crowd-pleaser, delivering deep comfort in every spoonful. It’s also incredibly resourceful, ideal for using up leftover chicken or that head of broccoli that has been hanging out in the fridge.
Table of contents
Prepping for Speed (What to Prep Ahead)
The key to a lightning-fast chicken broccoli soup is preparation. Since the cooking process itself is quick, front-loading the chopping will shave valuable time off your dinner routine.
- Chop Your Veggies: Dice your onion and chop the broccoli florets up to 2 days in advance. Store them separately in airtight containers.
- Shred the Protein: Shred or chop your pre-cooked chicken breast early. Cold chicken is easier to shred than warm chicken.
- Grate the Cheese: Skip the pre-shredded bags. Grate your cheddar cheese ahead of time; it melts smoother and tastes better when freshly grated.
Chicken Broccoli Soup Recipe Card
Chicken Broccoli Soup Recipe
6
servings10
minutes25
minutes390
kcalThis quick and easy chicken broccoli soup is creamy, protein-packed, and ready in minutes thanks to a simple roux and pre-cooked chicken. It’s comfort food that’s also good for you!
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Ingredients
2 tablespoons unsalted butter
1 medium yellow onion, diced
0.5 cup all-purpose flour
4 cups chicken broth
2 cups whole milk (or 2% milk)
4 cups fresh broccoli florets
2 cups shredded, cooked chicken breast
1.5 cups sharp cheddar cheese, grated
1 teaspoon salt
0.5 teaspoon black pepper
1 teaspoon Dijon mustard (secret flavor booster)
Directions
- Sauté the Aromatics In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 5 to 7 minutes until softened and translucent.
- Make the Roux Sprinkle the flour over the onions. Stir constantly for 1 minute to cook out the raw flour taste. This is the foundation of your creamy chicken broccoli soup.
- Build the Creamy Base Slowly pour in the chicken broth, whisking continuously to prevent lumps. Once smooth, slowly pour in the milk, still whisking. Add the salt, pepper, and Dijon mustard. Bring the mixture to a gentle simmer (do not boil).
- Simmer and Finish Add the broccoli florets and shredded chicken. Simmer for 5 to 7 minutes, or until the broccoli is bright green and tender-crisp. Remove the pot from the heat. Stir in the grated cheddar cheese until it is completely melted and the soup is smooth. Serve hot.
Notes
- Grating the Cheese: Use a block of sharp cheddar cheese and grate it yourself. Pre-shredded cheese contains anti-caking agents that can sometimes prevent smooth melting, leading to a grainy soup.
- Avoid Curdling: Never bring the soup to a rolling boil after the milk and cheese have been added. High heat can cause the dairy to separate or curdle.
- Storage: This chicken broccoli soup recipe base (without the cheese) freezes well. If freezing, add the cheese after thawing and reheating the soup.
Nutrition Facts
- Fat: 25g
- Sodium: 780mg
- Carbohydrates: 20g
- Protein: 22g
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The Secret to Creaminess
This recipe succeeds where many fail by achieving a luxurious texture without being excessively heavy. The secret lies in skipping heavy cream and instead building a simple roux, a mixture of flour and butter, as the base. This method thickens the broth beautifully, providing a velvety texture without masking the savory flavor of the chicken and broth.
Furthermore, we prioritize flavor depth:
- Umami Boost: Using a concentrated chicken or bone broth (rather than water) creates an immediate, rich foundation.
- Speed Hack: Utilizing pre-cooked, shredded chicken (like rotisserie chicken) means this whole chicken broccoli soup can be on the table in under 30 minutes, making it superior for busy cooks.
This recipe is also wonderfully versatile. You can easily adapt it to specific diets. For those concerned with saturated fat, swapping whole milk for 2% milk works fine. For a vegan-friendly approach, you can swap dairy for almond milk and use a plant-based stock. Learn how to master the roux technique for perfect results every time.
Kitchen Secrets for the Perfect Broth
Having made countless batches of this chicken broccoli soup recipe, I have a few actionable tips to ensure your soup is restaurant-quality every time.
- Cook the Roux Completely: After adding the flour to the melted butter, stir and cook for at least 60 seconds before adding any liquid. This eliminates the raw, pasty flour taste that can ruin your soup.
- Temper the Liquid: When adding the milk or cream, add it slowly and whisk constantly. If you add cold liquid too quickly, you risk causing the starch to clump, resulting in a lumpy soup. Use room temperature liquid if possible to prevent the roux from seizing.
- Broccoli Timing is Everything: Add the broccoli just when the soup starts simmering, and don’t cook it for more than 5-7 minutes. This ensures the florets are tender-crisp, bright green, and retain maximum nutrients, as detailed by health and nutrition experts.
- Fresh Herbs for the Finish: Skip dried parsley. Stirring in fresh parsley or chives right before serving adds a crucial, bright counterpoint to the rich, savory base.
Adding Grains and Texture
To turn this chicken broccoli soup from a light meal into a full dinner, consider adding a cup of cooked white rice, quinoa, or small pasta like ditalini during the last five minutes of simmering. This boosts both the fiber and the satisfaction factor.
Flavor Journeys (Variants of the chicken Broccoli Soup Recipe)
Tuscan Sun-Dried Tomato Soup
For an Italian twist, transform your chicken broccoli soup into a Tuscan delight. Skip the cheddar cheese completely. Instead, add chopped sun-dried tomatoes and a handful of fresh spinach during the simmering stage. Use heavy cream instead of milk for a richer base. Finish the soup with a generous grating of Parmesan cheese and a few shakes of dried Italian seasoning. This variant is bolder, more herbaceous, and feels completely fresh.
Asian Sesame & Ginger Broth
Want a light, restorative bowl? Try an Asian-inspired broth. Eliminate the butter, flour, and cheese entirely. Sauté the onions in sesame oil. Add a tablespoon of fresh grated ginger and a splash of soy sauce along with the chicken broth. Finish the soup with a sprinkle of rice noodles, fresh cilantro, and a dash of Sriracha. This version of chicken broccoli soup is broth-based, deeply savory, and incredibly light—perfect for feeling refreshed.
Light and Lemon Chicken Dill
This variant focuses on clean, bright flavors. Omit the roux and dairy. Instead, simmer your chicken broth with a peeled lemon (avoiding the bitter pith) and a large handful of fresh dill. Add the broccoli and shredded chicken as usual. Finish the soup with the juice of that lemon. This results in a clear, light, and tangy broth, a fantastic option when seeking a low-fat, highly nutritious chicken broccoli soup recipe.
If you love quick chicken meals, you must try my Lemon Herb Roasted Chicken and Veggies.
Common Questions Answered
Graininess is almost always caused by adding cold cheese to hot soup, high heat after adding the cheese, or using pre-shredded cheese with anti-caking agents. To fix it, remove the pot from the heat before adding the cheese and stir gently until melted.
Yes, you can substitute frozen broccoli for fresh. Do not thaw it first. Add the frozen broccoli directly to the simmering soup and extend the simmering time by 2-3 minutes to ensure it’s fully cooked. Frozen broccoli is a great time-saver for this chicken broccoli soup recipe.
To reduce calories and fat, substitute the whole milk with skim milk or unsweetened almond milk. Also, use less cheddar cheese or switch to a high-flavor cheese like smoked Gouda, which allows you to use less volume for the same flavor impact.
Ready to Serve
This classic chicken broccoli soup recipe is more than just a quick meal; it’s a nostalgic, satisfying comfort dish that delivers serious flavor with minimal fuss. Learning to master the roux is a fundamental cooking skill that will elevate not just this soup, but so many of your future sauces and gravies. Whether you serve it with a crusty piece of sourdough or alongside a simple salad, this soup is guaranteed to become a family favorite. Give this recipe a try this week!
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