Chicken Broccoli Soup
by Sommer Collier — last updated on Apr 30, 2026 
I’ve been making this creamy chicken broccoli soup on busy weeknights for years, and it’s my go-to lighter dinner when I want something cozy and satisfying without the heaviness. I load it up with tender shredded chicken, fresh broccoli florets, and a velvety, flavor-packed broth that comes together in under 30 minutes with just a handful of simple ingredients. Fool-proof and fast, this wholesome soup has earned a permanent spot in my meal-prep rotation for lunch or dinner!
I love a thick and creamy soup, and this chicken broccoli soup is by far one of my top favorites! It tastes like a fresh broccoli cheddar soup with chunks of hearty chicken in every spoonful, and the best part is that it’s totally guilt-free and low-carb. So, finally, I’ve found a comforting creamy dish that I can actually feel good about serving my family. The key to making the luxurious creamy base is to stir in a little fat-free cream cheese. As the cream cheese melts into the broth, it provides all the richness of the much heavier classic version of this soup, without the added calories. I’m also obsessed with the fact that it’s ready in just 30 minutes, and it makes a delicious leftover. Like my chicken noodle soup recipe, everyone at the dinner table loves this recipe, from adults to kids alike.
Bekah – ⭐⭐⭐⭐⭐ This soup is delicious! I added cauliflower chopped small and a cup of superfood blend veggies. I cannot wait to reheat this for lunch today.
Table of Contents
Sommer’s Recipe Highlights
Light and Filling – This creamy broccoli soup is satisfying and nutritious without leaving you feeling heavy and bloated. That’s all thanks to the fact that this recipe uses fresh ingredients and a low-fat cream cheese. So you get all that lusciousness and flavor without the guilt. I also appreciate the added chicken for protein, which makes it feel like a complete meal.
Great for Meal Prep – I love making big batches of this soup for meal prep. It makes perfect leftovers for the next day. If you’re like me and you like to plan ahead, this is a great recipe to freeze and reheat later on.
Easy to Make – This 30-minute meal has become a go-to in my household when we’re looking for a quick and healthy-ish dinner fix. Just follow my five easy steps and you’ll have a bowl of this thick and creamy soup ready in no time.
Key Ingredients and Tips
- Chicken breast – I always use boneless, skinless chicken breast, especially since I’m keeping this dish low-fat. If you’re short on time, you can use shredded rotisserie chicken for an easy shortcut.
- Onions – Diced onions add a subtle sweetness and savoriness to the base of this soup.
- Garlic – I use fresh garlic to add extra depth and a ton of herby aroma. Mince it well!
- Chicken broth – Make sure to use the low-sodium variety, here. It helps to keep the soup light yet flavorful.
- Dry sherry – I know it’s unexpected, but dry sherry elevates the flavor profile of this soup. In a pinch, you can also find cooking sherry at the grocery store.
- Dijon mustard – For a slight tang, I find just a little bit of Dijon mustard goes a long way.
- Cornstarch – This is key for creating that lusciousness. Cornstarch helps to thicken the soup.
- Smoked paprika – I love smoked paprika because it adds color and a delicious smokiness.
- Red pepper flakes – For some heat, a pinch of crushed red pepper flakes adds the perfect kick.
- Cream cheese – The secret to this velvety soup is to use a low-fat cream cheese.
- Broccoli – Fresh broccoli florets not only add nutritional value to this soup, but they also add a gorgeous pop of green color.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Get those aromas cookin’ – To get this soup started, I melt the butter in a big pot and sautee the onions and garlic. The kitchen is smelling AMAZING right about now!
Cook the chicken – Next, I add the chicken breasts to the pot. I pour the sherry and broth on top of the chicken, and add in the mustard, cornstarch, paprika, red pepper flakes, and just a pinch of salt and pepper.
Simmer – I get the broth boiling, and then I lower the heat and let the mixture simmer for about 20 minutes, until the chicken is cooked through.
Make it creamy – When I’m sure that the chicken is cooked, I remove it and place it to the side. Then I mix in the cream cheese until the soup base becomes lusciously thick. Once that’s ready, I shred the chicken with a fork and toss the shredded bits back into the pot.
Add the greens – Finally, I add the chopped broccoli florets in last, because those cook up pretty fast. You definitely don’t want mushy broccoli!
Serve – I top off every bowl with fresh shredded cheddar cheese.
Recipe Variations
- Cheese – Sharp cheddar is the traditional choice, but feel free to mix in other cheeses like smoked Gouda, Monterey Jack, or Parmesan for extra flavor.
- Veggie boost – Mix in some carrots, mushrooms, or cauliflower for an added boost of veggies.
- Bacon – Stir in some crumbled pork or turkey bacon bits for some added smokiness.
Serving Suggestions
This rich and creamy cheesy soup is a meal on its own. I love to garnish my bowl with some extra shredded cheddar cheese, chopped fresh scallions, and chpped parsley. If you want to turn it into a bigger meal, here are some wonderful pairing suggestions that I’ve come up with:
- Serve it inside a honey wheat bread bowl for a fun twist.
- Pair with a side of quick garlic knots or these Texas roadhouse rolls for dipping.
- For a lighter option, enjoy it alongside roasted vegetables or a couscous salad with roasted vegetables.
Storing
Store leftover room temperature soup in an airtight container in the refrigerator for 3-4 days. You can also freeze this soup in a freezer-safe container for up to 3 months. Make sure to thaw before reheating it in a saucepan over medium-low heat.
Frequently Asked Questions
Yes! Frozen broccoli works just as well. Just make sure to thaw and drain it before adding it to the soup.
If you’d like a thicker consistency, you can whisk in a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of water, or simply let the soup simmer a bit longer to reduce.
It’s possible you added TOO MUCH cream cheese, or you over-reduced it. But don’t worry! Just add in some more broth or milk to thin it out.
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Chicken Broccoli Soup
Video
Ingredients
- 1 large onion chopped
- 3 cloves garlic minced
- 1 tablespoon butter
- 1 pound boneless skinless chicken breast
- 8 cups low-sodium chicken broth
- 3 tablespoons dry sherry
- 2 tablespoons Dijon mustard
- 1 teaspoon cornstarch
- 1/2 teaspoons smoked paprika
- 1/4 teaspoon crushed red pepper
- 4 ounces fat-free cream cheese, cut into cubes
- 3 cups small fresh broccoli florets
- Salt and pepper
- Possible garnishes: Low fat shredded cheese, chopped scallions, fresh parsley
Instructions
- Place the butter in a 4-quart soup pot and set over medium heat. Once the butter has melted, add the onions and garlic. Sauté for 3-4 minutes, stirring to make sure the garlic doesn’t burn.
- Place the whole chicken breasts at the bottom of the pot. Add the broth, sherry, Dijon mustard, corn starch, smoked paprika, crushed red pepper, 1 teaspoon salt, and 1/2 teaspoon ground black pepper.
- Bring the broth to a boil. Lower the heat, cover, and simmer for 15-20 minutes to cook the chicken.
- Remove the chicken breast with tongs. Then add in the cream cheese. Whisk to melt the cream cheese into the broth. Then use two forks to shred the chicken.
- Add the broccoli florets and the shredded chicken to the soup. Stir well and turn off the heat. The small broccoli florets will cook quickly in the hot broth.
- Taste, then salt and pepper as needed. Serve warm.
Hi !!Thankyou for the good recipes !! Happy holidays to you and your families
This soup is delicious! I added cauliflower chopped small and a cup of superfood blend veggies. I cannot wait to reheat this for lunch today.
I added chopped summer squash and added 3 Diced Portabella mushrooms. It was delicious.
Tasted great. Didn’t have sherry. Didn’t miss it. Yummy. Didn’t even need to add shredded Cheese at the end. A win.
The smoked paprika is missing from the list of ingredients!
Hi Michael,
Thanks for pointing that out so we could fix it. We are in the middle of a recipe format change and there have been some glitches.
What a lovely soup. super tasty and so easy to make. Printed and added to keepers.
My family isn’t dairy free because of allergies. Ha don’t anyone ever made this with coconut milk? Or any other variations?