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
Notes: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.Nutritional facts:Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.Substitutes: