Chicken Broccoli Soup

5 stars (6 reviews)

This creamy chicken broccoli soup is the perfect satisfying meal without all of the guilt! Every spoonful is packed with tender chicken, fresh broccoli, and a luscious base that delivers big, comforting flavor while keeping things light.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: American

Servings:

Calories: 254kcal

Author: Sommer Collier

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

US Customary - Metric

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.

Video

Notes

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.

Nutrition