Chicken and Broccoli Soup is a warm, hearty, and nourishing dish that brings together tender chunks of chicken, vibrant broccoli florets, and a creamy or broth-based soup base. It’s a cozy go-to recipe for a quick lunch or weeknight dinner that’s packed with protein, fiber, and flavor.
Why You’ll Love This Recipe
This soup is simple to make and comes together in one pot, which means fewer dishes and a faster cleanup. It’s both comforting and nutritious, offering a balance of lean protein and vegetables in a delicious, warming bowl. Plus, it’s easy to customize—go creamy, keep it brothy, or add a cheesy twist!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- olive oil or butter
- boneless, skinless chicken breasts or thighs, diced
- salt and black pepper
- onion, diced
- garlic, minced
- celery, chopped
- carrots, chopped (optional)
- broccoli florets (fresh or frozen)
- chicken broth
- milk or cream (optional, for a creamy version)
- shredded cheddar cheese (optional, for a cheesy version)
- thyme or Italian seasoning
- cornstarch or flour (optional, for thickening)
Directions

- In a large pot, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and fully cooked. Remove and set aside.
- In the same pot, sauté onion, celery, and carrots (if using) until softened. Add garlic and cook for 1 minute.
- Stir in flour or cornstarch (if using) and cook for another minute to build a base.
- Pour in chicken broth and stir to combine. Bring to a boil, then reduce to a simmer.
- Add the broccoli and cooked chicken back to the pot. Simmer until broccoli is tender, about 8–10 minutes.
- Stir in milk, cream, or cheese (if making creamy or cheesy versions). Let heat through without boiling.
- Taste and adjust seasoning. Serve hot, optionally topped with more cheese or fresh herbs.
Servings and Timing
- Servings: 4–6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Creamy Version: Add 1 cup of heavy cream or half-and-half at the end.
- Cheesy Style: Stir in 1 cup of shredded cheddar for a broccoli-cheddar feel.
- Low-Carb Option: Skip flour and use a cornstarch slurry for thickening.
- Add Grains: Add cooked rice, quinoa, or orzo for a heartier meal.
- Spicy Twist: Add a pinch of red pepper flakes or chopped jalapeño for some heat.
Storage/Reheating
- Store in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months, ideally before adding dairy.
- Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a splash of broth or cream to loosen if needed.
FAQs
Can I use frozen broccoli?
Yes, frozen broccoli works well. Add it directly to the soup; no need to thaw.
How do I make it gluten-free?
Use cornstarch or a gluten-free flour blend to thicken instead of regular flour.
Can I make this soup dairy-free?
Skip the milk or cream and avoid cheese. Use a plant-based milk if creaminess is desired.
What’s the best chicken to use?
Boneless, skinless breasts or thighs both work well. Thighs tend to be more tender and flavorful.
Can I use rotisserie chicken?
Yes! Add shredded rotisserie chicken during the last few minutes of cooking.
How can I make it thicker?
Use a flour or cornstarch slurry. Or purée a small portion of the soup and stir it back in.
Is it freezer-friendly?
Yes, but for best results, freeze before adding cream or cheese.
Can I add noodles or pasta?
Absolutely—just adjust cooking time and add more broth if needed.
How do I brighten the flavor?
A splash of lemon juice or a pinch of fresh herbs at the end will do the trick.
What can I serve with it?
Crusty bread, garlic toast, or a green salad make excellent pairings.
Conclusion
Chicken and Broccoli Soup is a delicious, versatile dish that brings together simple ingredients in a wholesome and satisfying way. Whether you go creamy, cheesy, or brothy, it’s a comforting option for any day of the week. This recipe is easy to prepare, perfect for meal prep, and sure to warm you up from the inside out.
PrintChicken and Broccoli Soup
A wholesome and hearty chicken and broccoli soup made with tender chicken, fresh broccoli, and a light creamy broth—perfect for a cozy, nutritious meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or diced
- 3 cups broccoli florets, chopped
- 1 medium carrot, sliced
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add onion and cook until softened, about 4-5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add broccoli, carrot, chicken, and chicken broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes, until vegetables are tender.
- In a small bowl, whisk flour with milk until smooth (if using), then pour into the soup and stir well.
- Add heavy cream and thyme, and simmer for another 3-4 minutes until the soup slightly thickens.
- Season with salt and pepper to taste. Serve hot with crusty bread if desired.
Notes
- Use rotisserie chicken for quicker prep.
- For a chunkier texture, don’t overcook the broccoli.
- You can blend part of the soup for a smoother consistency.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg