Introduction

This Chicken Broccoli Soup is a comforting and creamy dish packed with fresh vegetables and tender chicken. It’s perfect for chilly days when you want something hearty yet nourishing. The homemade broth and velvety texture make it a delicious family favorite.

The image shows a white bowl filled with creamy soup that has a pale yellow color. In the soup, there are visible pieces of green broccoli florets, bright orange carrot slices, small chunks of pale cooked chicken, and small translucent potato pieces. On the surface of the soup lies a yellow lemon wedge. A silver spoon is resting on the rim of the bowl, partly dipped in the soup. The bowl is placed on a beige cloth with fringed edges, on top of a white marbled surface. Around the bowl, there are more lemon wedges, small broccoli florets, and slices of brown bread. In the background, another white bowl filled with the same soup and a spoon inside it can be seen. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp butter or ghee
1 medium leek (finely chopped)
2 garlic cloves (minced)
2 medium carrots (diced)
2 celery stalks (finely chopped)
1 medium head of broccoli (chopped into florets)
3 medium potatoes peeled and cubed
3 whole potatoes
2 whole chicken legs (about 2 cups shredded) or shredded chicken breast or leftover roast chicken
5 cups water
½ cup sour cream
1 cup Parmesan cheese
Salt and pepper (to taste)
1 tsp dried oregano
1 tsp dried thyme
Fresh thyme or parsley (for garnish)
A squeeze of lemon juice (optional, for brightness)

Instructions

Step 1: Make the broth by placing the chicken legs, about a quarter of the leek, one carrot, a few celery pieces, and salt and pepper in a large saucepan. Add enough water to cover and simmer until the chicken is cooked and vegetables are tender. Remove the chicken and set aside to cool. Strain the broth and save the vegetables for later.
Step 2: In a big soup pot, melt half of the butter over medium heat. Add the remaining leek, carrots, and celery, and sauté for about 5 minutes until softened and fragrant. Add the garlic and cook for one more minute.
Step 3: Add the chopped potatoes along with dried oregano and thyme. Stir for a couple of minutes, then pour in the homemade chicken broth and add the whole potatoes. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
Step 4: Shred the cooked chicken and stir it into the soup about 10 minutes before the end of simmering.
Step 5: Combine the whole potatoes and reserved broth vegetables in a bowl with a few spoonfuls of soup broth. Blend until smooth, then stir this mixture back into the soup. In a separate bowl, mix sour cream with a few tablespoons of hot broth, then stir it into the soup.
Step 6: Add the broccoli florets to the pot, cover, and simmer gently for 5–6 minutes until broccoli is tender yet bright green.
Step 7: Remove from heat and stir in the Parmesan and remaining butter until melted and creamy. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon juice if desired.
Step 8: Serve hot, garnished with fresh parsley or thyme for a cozy and delicious meal.

Tips & Variations

Use leftover roast chicken for a speedy version that still tastes fresh.
For a dairy-free option, substitute sour cream and butter with coconut cream and olive oil.
Add a pinch of red pepper flakes for a subtle spicy kick.
Swap the broccoli for kale or spinach according to your preference.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to maintain creaminess. Do not freeze with sour cream added; freeze the soup before step 5 and add sour cream fresh when reheating.

How to Serve

A white pot filled with creamy light yellow soup containing bright green broccoli florets, orange carrot slices, and small chunks of light tan potatoes, with a large silver ladle lifting a spoonful of the soup showing all the colorful vegetable pieces clearly; the pot sits on a wooden board with a beige cloth underneath, scattered with lemon wedges and broccoli pieces on a white marbled surface, while a white bowl of the same soup is partly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of chicken legs?

Yes, shredded chicken breast or leftover roast chicken works well. Chicken legs add extra flavor to the broth, but chicken breast is a leaner alternative.

How can I make the soup thicker?

Blending the reserved potatoes and vegetables into the soup creates a naturally creamy texture. For extra thickness, simmer the soup uncovered for a few more minutes or add a small amount of cornstarch slurry.