Chicken Broccoli Soup
Delicious broccoli cheddar soup loaded with tender and juicy chicken chunks. easy comfort food that's perfect for cold winter nights.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 45 minutes
- 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
- 2 Tbsp Gluten-Free Flour
- Sea salt and pepper to taste
- 2-3 Tbsp Fresh chopped parsley, to garnish
Heat oil in a large pot over medium-high heat.
Add onion, carrots, celery, bell pepper, garlic and sauté until it starts to soften about 5 minutes.
Add the chicken together with 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!
You may use some shredded rotisserie chicken or leftover turkey in this chicken broccoli soup recipe. Add the cooked shredded chicken or towards the end after the veggies are all cooked. Then allow it to cook for another 20 minutes.
Calories: 253kcal | Carbohydrates: 24g | Protein: 27g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 250mg | Potassium: 1105mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5430IU | Vitamin C: 121mg | Calcium: 187mg | Iron: 2mg