Creamy Chicken Broccoli Soup with Parmesan and Fresh Herbs Recipe
This creamy Chicken Broccoli Soup combines tender chicken, fresh broccoli, and hearty potatoes in a flavorful homemade broth, enriched with Parmesan and sour cream for a velvety texture. Perfect for a cozy, comforting meal that highlights fresh vegetables and herbs.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Broth Ingredients
- 2 whole chicken legs (about 2 cups cooked or use shredded chicken breast or leftover roast chicken)
- 1/4 medium leek (finely chopped)
- 1 medium carrot (diced)
- A few pieces of celery (finely chopped)
- Salt and pepper to taste
- Enough water to cover chicken and vegetables
Soup Base
- 3 tbsp butter or ghee, divided
- 3/4 medium leek (finely chopped)
- 1 medium carrot (diced)
- 2 celery stalks (finely chopped)
- 3 medium potatoes, peeled and cubed
- 3 whole potatoes (peeled)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 5 cups homemade chicken broth (from above)
- 2 garlic cloves (minced)
Smooth and Finishing Ingredients
- ½ cup sour cream
- 1 cup Parmesan cheese
- Fresh thyme or parsley (for garnish)
- A squeeze of lemon juice (optional, for brightness)
Instructions
- Make the broth: In a large saucepan, place the chicken legs, 1/4 of the leek, one diced carrot, a few pieces of chopped celery, and season with salt and pepper. Add enough water to cover all ingredients and bring to a simmer. Cook until the chicken is fully cooked and the vegetables are tender. Remove the chicken to cool, and strain the broth, saving the vegetables for later use.
- Sauté the aromatics: In a large soup pot, melt half the butter over medium heat. Add the remaining leek, carrots, and celery, sautéing for about 5 minutes until fragrant and beginning to soften. Stir in the minced garlic and cook for an additional minute.
- Build the base: Add the cubed potatoes, dried oregano, and dried thyme to the pot. Stir for a couple of minutes to coat the potatoes and seasonings. Pour in the homemade chicken broth along with the three whole peeled potatoes. Bring the mixture to a boil, then reduce heat and let simmer for 15-20 minutes, until the potatoes are tender.
- Add the chicken: Shred the cooled cooked chicken legs and stir the chicken into the soup about 10 minutes before the simmering is complete to warm through.
- Blend it creamy: Take the reserved whole potatoes and softened broth vegetables (carrot, celery, leek) and place them in a blender with a few spoonfuls of the soup broth. Blend until smooth to create a creamy texture. Return the blended mixture to the pot and stir well. In a separate bowl, whisk the sour cream with a few tablespoons of hot broth to temper it, then stir this mixture into the soup for richness.
- Add the broccoli: Add the broccoli florets to the soup, cover the pot, and allow to simmer gently for 5-6 minutes until the broccoli is tender yet still bright green.
- Finish it off: Turn off the heat and stir in the Parmesan cheese and the remaining butter until melted and creamy. Taste the soup and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice to enhance brightness.
- Serve: Ladle the soup into bowls, garnish with fresh thyme or parsley, and serve warm for a comforting and nourishing meal.
Notes
- Using homemade broth elevates the flavor but store-bought chicken broth can be substituted in a pinch.
- For a dairy-free version, omit sour cream and Parmesan or use non-dairy alternatives.
- Leftover roast chicken works well instead of cooking fresh chicken legs.
- Do not overcook broccoli to maintain its texture and vibrant color.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Keywords: chicken broccoli soup, creamy chicken soup, homemade chicken soup, broccoli soup, comfort food, easy chicken soup
