Creamy Chicken and Broccoli Soup
A cozy, nourishing soup that combines tender chicken, vibrant broccoli, and a velvety cream base. This recipe is approachable, flexible, and perfect for a comforting weeknight meal or a soothing weekend lunch with leftovers that taste even better the next day.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 2 cups cooked shredded chicken
- 2 cups broccoli florets, chopped
- 1/2 cup cream cheese or sour cream
- 1/2 teaspoon dried thyme
- to taste salt and pepper
Instructions
- Warm the olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent and fragrant, about 3–4 minutes.
- Add the garlic and cook for another 30 seconds, just until you can smell its aroma.
- Pour in the chicken broth and milk, then bring the mixture to a gentle simmer.
- Stir in the shredded chicken, broccoli, cream cheese (or sour cream), and thyme. Let the soup simmer gently until the broccoli is tender and the flavors meld, about 6–8 minutes.
- Season with salt and pepper to taste. If you prefer a smoother texture, you can blend a portion of the soup with an immersion blender and then stir it back in.
- Taste and adjust seasoning as needed. Serve hot, with crusty bread or a light salad if you like.