Description

This creamy chicken and broccoli soup is a comforting, delicious, and nutrient-packed meal perfect for busy weeknights. It features tender shredded chicken, fresh broccoli, and savory vegetables simmered in a rich broth thickened with a milk and flour slurry, then brightened with a spritz of lemon juice for a well-balanced flavor.

Ingredients

Scale

Vegetables and Aromatics

1 tablespoon olive oil
1 sweet onion, diced
⅔ cup chopped carrots
⅔ cup chopped celery
4 garlic cloves, minced
4 cups broccoli florets

Protein and Dairy

1½ cups cooked, shredded chicken
1½ cups milk
1 parmesan rind

Liquids and Seasonings

6 cups chicken stock
Kosher salt and pepper, to taste
1 spritz fresh lemon juice
2 tablespoons all-purpose flour

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Instructions

Prepare the Vegetables: Heat the olive oil in a large stock pot over medium heat. Add the diced onions, chopped carrots, celery, and minced garlic along with a generous pinch of kosher salt and pepper. Cook while stirring frequently until the vegetables are softened, about 5 to 6 minutes.
Add Broccoli and Simmer: Stir in the broccoli florets and cook for another 5 minutes. Add the parmesan rind, shredded chicken, and chicken stock. Bring the soup to a boil, then reduce the heat to maintain a gentle simmer.
Make the Slurry: In a shaker cup or measuring cup, combine the milk and all-purpose flour. Whisk or shake vigorously for about 30 seconds until the flour is completely incorporated and the mixture is smooth.
Thicken the Soup: Stream the milk and flour slurry into the simmering soup slowly while stirring constantly to prevent lumps. Let the soup continue to simmer uncovered for 10 to 15 minutes, stirring often. The soup will thicken and reduce slightly.
Season and Finish: Taste the soup and adjust seasoning with more salt and pepper as needed. Add a spritz of fresh lemon juice and stir well to brighten the flavors.
Serve: Ladle the hot soup into bowls and serve immediately for a warm, satisfying meal.

Notes

This creamy chicken and broccoli soup is easy and quick to prepare, ideal for a nourishing weeknight dinner.
The parmesan rind adds a subtle depth of umami, but can be omitted or replaced with parmesan cheese if unavailable.
Use cooked and shredded chicken from leftover roast chicken or rotisserie chicken for convenience.
For a thicker soup, simmer a bit longer or add a bit more flour slurry.
The fresh lemon juice at the end adds a nice brightness that balances the creaminess perfectly.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 280
Sugar: 5g
Sodium: 600mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 25g
Cholesterol: 65mg