Chicken Broccoli Soup is cozy, simple, and totally delicious. Packed with tender chicken, fresh broccoli, and a touch of Parmesan, it’s the perfect one-pot comfort food!
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This Chicken Broccoli Soup is everything you want on a busy night—warm, cozy, and full of goodness.
The broth is creamy but still light, and it perfectly ties together the chicken, broccoli and fresh veggies. It’s also an excellent way to use up any rotisserie chicken leftovers!
And if you’re looking for more recipes with broccoli, try my Chicken Broccoli Pasta or these Roasted Potatoes with Broccoli next!
Why you’ll love this chicken broccoli soup
- It’s a great fridge clean-up recipe — you can toss in whatever veggies you have on hand.
- Leftovers taste even better the next day, so it’s perfect for meal prep.
- It’s kid-friendly and great for sneaking extra veggies without complaints.
What you’ll need
Broccoli — Fresh broccoli works best here, but you can use frozen if that’s what you have; just add it straight to the soup without thawing.
Chicken — Rotisserie chicken or leftovers are a lifesaver here; they’re super flavorful and save you so much time. If you don’t have any cooked chicken, use this recipe for Air Fryer Chicken Bites!
Olive oil — Just a splash of olive oil is all you need to sauté the veggies.
Onion, carrot and celery — These bring that cozy, savory vibe to the soup; I like to dice them up nice and small so they cook evenly.
Aromatics — Fresh thyme, bay leaves and garlic bring warmth and flavor; you can sub with a teaspoon of Italian seasoning mix if you don’t have fresh herbs.
Flour — A sprinkle of flour thickens the broth just enough to make it creamy but not too heavy.
Milk — I used 2% milk to keep it light and creamy, but any milk you have on hand works, even plant-based, if you want to keep things dairy-free.
Chicken stock — Low-sodium chicken stock is perfect because you can control the salt.
Parmesan — Some freshly grated Parmesan is the magic touch that makes this soup feel extra special.
Pro tip
For an extra creamy texture, hold off on adding the chicken with the broccoli. Once the soup is cooked, blend a small portion of it, then stir in the chicken at the very end.
How to make chicken and broccoli soup
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Heat the olive oil in a large pot over medium heat, then toss in the onion, carrots, and celery. Sauté for 5-6 minutes until everything softens up a bit, then add the garlic, thyme, and bay leaves, cooking for another minute.
Stir in the flour and cook for 1-2 minutes, stirring constantly to make a light roux. Slowly pour in the milk, whisking as you go to keep it smooth, and let it thicken slightly.
Add the chicken stock and bring it to a gentle boil.
Stir in the broccoli and shredded chicken, then reduce the heat and let it simmer for 10-12 minutes until the broccoli is tender but still has a little bite.
Take out the bay leaves and stir in the Parmesan until it melts into the soup. Taste, adjust the seasoning with salt and pepper if needed, and serve it up warm.
Substitutions and variations
- Shredded turkey meat or cooked sausage are other great protein options for this soup.
- Stir in some spinach or kale for a pop of green.
- Use a mix of broccoli and cauliflower for even more veggies.
Recipe tips and notes for the best chicken broccoli soup
- When you add the milk, pour it in slowly to avoid any lumps.
- If the soup feels too thick, just add a splash of chicken stock or water until it’s exactly how you like it.
- Serve the soup with your favorite crusty bread (this thin foccacia is perfect!) or with garlic bread.
Leftovers and storage
- Let the soup cool down first, then pop it into an airtight container and keep it in the fridge for up to 3 days.
- Warm it up slowly on the stovetop or in the microwave, giving it a stir now and then to keep it nice and creamy.
- I wouldn’t recommend freezing this soup because the textures will be off when thawed.
If you’ve tried this chicken broccoli soup recipe, please rate it and leave a comment below! I’d love to hear how it turned out.
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Chicken Broccoli Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2-3 celery stalks, diced
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 bay leaves
- 2 tablespoons plain flour
- 1 ½ cup (350 ml) 2% milk, semi-skimmed
- 6 cups (1.5 l) low-sodium chicken stock
- 4 cups (350 g) broccoli florets, about 1 pound / 450 g
- 2 cups (280 g) cooked chicken, shredded
- ⅓ cup (30 g) Parmesan, grated
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-6 minutes until softened.
- Stir in the garlic, fresh thyme and bay leaves and cook for another minute until fragrant.
- Next, stir in the flour and cook for 1-2 minutes, stirring constantly, to form a light roux. Gradually whisk in the milk, stirring to avoid lumps, and let it thicken slightly.2 tablespoons plain flour1 ½ cup 2% milk
- Pour in the chicken stock and bring the mixture to a gentle boil. Add the broccoli florets and chicken and reduce the heat to a simmer. Cook for 10-12 minutes until the broccoli is tender but not mushy.
- Remove the bay leaves and stir in the grated Parmesan until melted and well combined. Taste and adjust the seasoning with salt and pepper as needed.⅓ cup ParmesanSalt and freshly ground black pepper to taste
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Carmen cook says
Absolutely delicious and filling
Alice says
I'm so happy you enjoyed the soup, Carmen!
Shirley says
I made this soup and it was really delicious! Love you're soup recipes! I love making soups. Keep them coming 🥰
Alice says
I'm really glad to hear that, Shirley! Thank you for leaving such a lovely review 🤗