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This Chicken Broccoli Soup is loaded with shredded chicken and veggies. Easy to make, so filling, healthy, and the perfect healthy soup recipe for those cozy winter nights. A comforting bowl that the whole family will enjoy.
Nothing is more satisfying than a comforting bowl of soup during those cold winter nights. This Chicken broccoli soup is so fun and easy to put together. Loaded with juicy shredded chicken and packed with veggies that are good for you! Make this creamy chicken soup with broccoli for the entire family to enjoy. Double up on the recipe so you can have some leftovers for the next day!
Table of Contents
- Why you will love this soup
- Ingredients you will need
- HOW TO MAKE Creamy CHICKEN BROCCOLI SOUP
- How to make chicken Broccoli soup in a crockpot, slow cooker, or instant pot
- Recipe notes and Tips
- Frequently asked questions
- Storage and Reheating
- What to serve with chicken broccoli soup
- More Soup Recipes
- Creamy Chicken Broccoli Soup Recipe
Why you will love this soup
- Creamy Good: This chicken and broccoli soup is so creamy and tasty, it will be hard not to go for a second bowl.
- Nutritious: Loaded with protein, nutrients, and fiber, this soup is so good for you. You just can’t go wrong with this soup.
- Quick and easy: Ready in just under an hour, this healthy and creamy Broccoli soup recipe is so simple and easy to make.
Ingredients you will need
- Sweet Onion: use white, yellow, or purple
- Extra Virgin Olive Oil: or avocado oIl
- Carrots: use fresh carrots, peeled and finely diced
- Celery Stalks: fresh celery
- Bell Pepper: use any color
- Garlic Cloves: fresh garlic works better than garlic powder
- Italian Seasoning Mix: use a mix of oregano, thyme, and basil.
- Boneless skinless chicken breast: much leaner than chicken thighs, but you may use boneless and skinless chicken thighs.
- Low-sodium chicken broth: If you don’t have chicken stock, Use vegetable broth
- Medium Head Broccoli broken into small florets: can be fresh or frozen broccoli florets
- Milk: use milk of your choice, we used 2% milk
- Gluten-Free Flour: or a bit of cornstarch
- Sea salt and pepper to taste
- Fresh chopped parsley, to garnish
HOW TO MAKE Creamy CHICKEN BROCCOLI SOUP
Over medium-high heat, using a pot or dutch oven, saute the onion, carrots, celery, bell pepper, and garlic with a bit of oil until it starts to soften about 5 minutes.
Add the chicken together with the broth and bring to a boil. Reduce the heat, and simmer until chicken is cooked through. About 20-25 minutes.
Meanwhile, in a small bowl whisk milk and gluten-free flour until well combined. Once the chicken is done, remove and shred, then return to the pot.
Stir in broccoli, milk mixture, salt, and pepper, and simmer for about 5-6 minutes more, or until broccoli is fork-tender and soup has thickened.
Pour into bowls and garnish with fresh chopped parsley and ground black pepper. Enjoy!
How to make chicken Broccoli soup in a crockpot, slow cooker, or instant pot
Some love their crockpots and slow cookers and we will show you how to make this easy chicken soup recipe in either your crockpot, slow cooker, or instant pot.
CROCKPOT
- Using a skillet over medium-high heat, saute the onion, carrots, Italian seasoning, celery, bell pepper, and garlic with a bit of oil until it starts to soften about 5 minutes.
- Transfer the mixture to the crockpot. Whisk the milk with the gluten-free flour and pour into the crockpot along with the chicken (YOU MAY CUT INTO CHUNKS), broth, broccoli, and seasoning.
- Cover the crockpot and set it on low for 6-8 hours until chicken is cooked through.
- Remove the chicken, shred, and add it back into the crockpot. Cook for another 30 minutes ON HIGH. Then serve.
- If you like broccoli to be a bit crunchy, you may add it last when adding the shredded chicken back in.
INSTANT POT
- Using the saute setting on the instant pot, saute/cook the onion, carrots, celery, bell pepper, and garlic with a bit of oil until it starts to soften about 5 minutes.
- Add in the chicken, broth, broccoli, and seasoning. Cover and either cook at high pressure for 7-10 minutes or use the soup setting on the instant pot.
- allow pressure to release, uncover, and remove the chicken. Shred chicken and return back to the instant pot. Add the MILK (mixed in with the flour).
- place it back on the saute setting and cook for another 5 minutes.
- Garnish and serve.
SLOW COOKER
If making this homemade chicken broccoli soup recipe using your slow cooker, simply follow the same directions as you would for the crockpot mentioned above. Place the settings to low and allow to cook for 6-8 hours. Remove chicken, shred, and add it back in. Allow it to cook for an additional 30 minutes to one hour.
Recipe notes and Tips
- Don’t want to cook chicken from scratch? Save on time by using Rotisserie chicken. Just remove them off the bone and shred them.
- Make your broth at home using the chicken breast you will be cooking. If you do not know how to poach a chicken, check out this post on how to poach chicken breasts.
- You may use frozen broccoli florets. Don’t worry about thawing the florets ahead. We do love using fresh broccoli.
- Add in more veggies if you prefer like corn kernels or chopped zucchini.
Frequently asked questions
If you want to make a keto chicken soup and looking to get your soup to be creamier, add in some whipping heavy cream, whole milk, and some cheese. If you just want to thicken your chicken soup, then another option would be to use arrowroot powder instead of any flour or cornstarch.
This chicken broccoli soup or any chicken and vegetable soup will last for 1-2 months when stored in the freezer in a tightly sealed container or good-grade freezer bag.
Absolutely. Chicken stock or any other stock used as a base for your soup will give it so much flavor.
Chicken soup is one of those soup recipes that you can get creative with. First, choose the stock you will be using whether it’s chicken or vegetable stock. Add in any of your favorite veggies! Any that come to mind and you enjoy. Then your seasonings. The best ones would be simple concoctions like Italian blends, thyme, oregano, and so on. You may also either add rice or quinoa for a more bulky and filling chicken soup.
Storage and Reheating
- Storing: Place your leftover chicken and broccoli soup in a sealed container in the fridge for up to 4 days. You may freeze for up to 3 months.
- Reheating: You may reheat individual servings in the microwave for 60-90 seconds, or add the soup to a medium pot and reheat on the stover over medium heat until heated through.
What to serve with chicken broccoli soup
- Grilled cheese
- Sandwiches like Pesto Caprese Sandwich
- Whole-Grain Toast Bread
- Cheesy Biscuits
- Garlic CornBread
- Garlic Naan Bread
- Salads like Black bean and quinoa tabbouleh salad, Persian Shirazi Salad, or Italian Chopped Salad
- Pull apart cheese bread
- Homemade Dinner Rolls
More Soup Recipes
- Italian Chicken And Bean Soup
- Easy Stuffed Pepper Soup
- Chicken Lemon Rice Soup
- Homemade Vegetable Beef Soup
- Mexican Chicken Soup
- Homemade Roasted Tomato Soup
- Crockpot Lentil and mushroom soup
- Healthy Lasagna Soup
- Beef Stroganoff Soup
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Creamy Chicken Broccoli Soup
Equipment
- Pot
Ingredients
- 2 Tbsp Olive Oil, or avocado oil
- 1 Large Sweet Onion, diced
- 2 Large Carrots, peeled and finely diced
- 2 Celery Stalks, finely sliced
- 1 Bell Pepper, chopped
- 2-3 Garlic Cloves, pressed
- 1 Tbsp Italian Seasoning Mix
- 1 Lb Boneless skinless chicken breast
- 6 Cups Low sodium chicken broth
- 1 medium Head Broccoli, broken into small florets
- 2 Cups Milk of your choice, we used 2%
- 2 Tbsp Gluten-Free Flour
- Sea salt and pepper to taste
- 2-3 Tbsp Fresh chopped parsley, to garnish
Instructions
- Heat oil in a large pot or dutch oven, over medium-high heat.
- Add onion, carrots, celery, bell pepper, garlic, and seasoning, and sauté until it starts to soften about 5 minutes.
- Add the chicken together with the broth and bring to a boil. Reduce the heat, and simmer until chicken is cooked through. About 20-25 minutes
- Meanwhile, in a small bowl whisk milk and gluten-free flour until well combined. Once the chicken is done, remove and shred, then return to the pot.
- Stir in broccoli, milk mixture, salt, and pepper, and simmer for about 5-6 minutes more, or until broccoli is fork-tender and soup has thickened.
- Ladle into bowls and garnish with fresh chopped parsley and ground black pepper. Enjoy!
Video
Notes
- Chicken or vegetable broth
- 2% milk, almond, or coconut milk
- Fresh or frozen broccoli
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If not using GF flour but regular AP, would the amount still be 2 Tbs?
yes, It stays the same
This was a very good, delicious and easy recipe. You can’t ask for much more than that! If you wanted a creamier version, you could use an immersion blender to puree the veggies before you add the shredded chicken and broccoli. Instead of using flour to thicken, I combined 2T cornstarch with 2T cold water…that was my only deviation from the recipe.
This was yummy and quick to put together. I used half a roasted chicken I already had and was able to get dinner on the table pretty quick and everyone was happy. Plus, I usually have all this stuff on hand for future reference. Thanks!
Thank you. Glad you liked it
It was definitely yummy! I made it when I was hit by a case of bronchitis just for some comfort. I added some frozen corn, some noodles and skipped the peppers, with two tablespoons of sour cream towards the end. Will make a again!
Thanks for the feedback. I hope you are feeling better.
Hi! Going to try this recipe this weekend using a Crockpot, but want to know when I should add in the cheese to make it creamier? Looks delicious and can’t wait to try!
Hi there. Sorry for seeing this message a bit late. Not sure if you already tried to wing this or not. I would say add it a bit towards the end about 30 mins or so before its ready to serve
Can you tell me how you did this in the crock pot?
Hi Emily. I have that included in the post on how to make it in a crockpot.
I am making this right now and I cannot wait until it is done. It smells so good, my dogs are even sitting at the stove but little do they know, I am not sharing 😉
Thanks for the feedback. Glad you loved it
I made this recipe with leftover Thanksgiving turkey. It was delicious! My family enjoyed it so much that they wanted it again the next day.
Thank you so much Jeni. Appreciate your feedback
Looks delicious. I’m making this now. When do we add the Italian Seasoning mix?
Hi. It goes in with the veggies during the sautee step.
Can I use heavy cream to the soup? What need cup of heavy cream to the soup? I don’t have milk and flour. Please comment for me. Thank you, Rena!
Yes. I would use half the amount and add water for the rest of the quantity, or broth
Great flavors, but the instant pot recipe should say to add the milk/flour AFTER pressure cooking. I added it before and it separated and was not at all creamy-I was super disappointed. Will try again though, thanks for the great recipes!
Hi Tami. Thanks for the feedback. We will remake in IP and update.