Sometimes, all you need is a bowl of soup to turn your day around. This creamy chicken broccoli soup is not just a meal; it’s a hug in a bowl, packed with flavors that will make your taste buds dance.
Why This Recipe Works
- It combines the creaminess of the soup with the crunchiness of fresh broccoli for a perfect texture contrast.
- The use of shredded chicken adds a protein punch, making it a fulfilling meal on its own.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your delicious creation.
- Perfect for meal prep, as it tastes even better the next day when the flavors have melded together.
- It’s customizable, allowing you to adjust the thickness and spice level to your liking.
Ingredients
- 2 cups shredded cooked chicken
- 4 cups broccoli florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Aromatics
Melt the butter in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes. This step is crucial for building the flavor base of your soup.
Step 2: Create the Roux
Sprinkle the flour over the sautéed onions and garlic, stirring constantly for about 2 minutes. This roux will thicken your soup, giving it that creamy consistency we’re after.
Step 3: Add Liquids and Seasonings
Slowly pour in the chicken broth while stirring to avoid lumps. Add the salt, pepper, and thyme. Bring the mixture to a simmer, allowing it to thicken slightly, which should take about 10 minutes.
Step 4: Incorporate Chicken and Broccoli
Add the shredded chicken and broccoli florets to the pot. Let the soup simmer for another 15 minutes, or until the broccoli is tender but still vibrant green.
Step 5: Finish with Cream
Reduce the heat to low and stir in the heavy cream. Heat through for about 5 minutes, but do not boil, to prevent the cream from separating. Your soup is now ready to serve!
Tips and Tricks
For an even richer flavor, consider roasting the broccoli before adding it to the soup. This adds a depth of flavor that boiled broccoli just can’t match. If you’re in a pinch, frozen broccoli can be used instead of fresh; just add it directly to the pot without thawing. To make the soup thicker, let it simmer uncovered for a few extra minutes, allowing some of the liquid to evaporate. For a lighter version, substitute half-and-half or whole milk for the heavy cream, though the soup won’t be as creamy.
Recipe Variations
- Add a cup of shredded cheddar cheese for a cheesy twist.
- Throw in some diced potatoes for a heartier soup.
- For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce.
- Substitute the chicken with turkey for a post-Thanksgiving version.
- For a vegetarian option, omit the chicken and use vegetable broth.
Frequently Asked Questions
Can I make this soup in a slow cooker? Absolutely! Sauté the onions and garlic first, then add everything except the cream to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream before serving.
How can I store leftovers? This soup keeps well in the refrigerator for up to 3 days. Store it in an airtight container. Reheat gently on the stove, adding a little broth or milk if the soup has thickened too much.
Can I freeze this soup? Yes, but it’s best to freeze it without the cream. Add the cream when reheating. Frozen soup can last up to 2 months. Thaw in the refrigerator overnight before reheating.
Summary
This creamy chicken broccoli soup is the perfect comfort food for any day of the week. It’s easy to make, delicious, and customizable to suit your taste. Whether you’re meal prepping or need a quick dinner, this soup has got you covered.
