This recipe has become a staple for us in soup season. It’s one of those simple dinner recipes the whole family loves. I’m always looking for easy ways to get loads of vegetables into my family’s diets and this delicious chicken broccoli soup recipe is a great way to do just that.
Ingredients and Substitutions
Onion. Carrot. Celery. Fresh garlic cloves. Herbs/spices: Bay leaf, dried mixed herbs, oregano, thyme, chilli flakes. You can use any fresh or dried herbs of your choice. Salt and black pepper. Broccoli. I used fresh broccoli but you could use frozen broccoli too. Chicken stock/chicken broth. Chicken bone broth is an excellent addition that will add even more goodness to the soup. Milk. The milk adds creaminess but is completely optional. Substitute with plant-based milk or stock. You could also use heavy cream if you wanted a richer soup. Cornstarch. I used a slurry of cornstarch and milk/stock to thicken the soup slightly but again, this step is optional. Flour can be used instead. If you want to keep this recipe keto or low carb, omit the flour or cornstarch and blend a quarter of the soup in a blender and add back to the soup to thicken it slightly. Chicken. I used shredded rotisserie chicken but leftover roast chicken is also a good idea. Alternatively, poach chicken breasts in the soup until cooked through and shred.
How to make chicken and broccoli soup?
Can I freeze this?
This soup freezes very well. Allow the cooked soup to cool completely then transfer to freezer-safe containers or freezer bags. Freeze for up to 3 months and thaw completely before reheating in a saucepan until hot and bubbling. Any leftovers can be kept in an airtight container in the refrigerator for up to 3 days and reheated on the stove or in the microwave.
Can I make this in a slow cooker?
This recipe is fantastic in a crock pot. Cook on high for 2 hours or low for 3-4 hours. Similarly, you can make this in an Instant Pot and cook for 10 minutes on high pressure.
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