8: Recipe | Creamy Broccoli-Chicken Soup

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Hooray for soup season. I couldn’t be more excited that the temperatures are finally falling a bit here in Northern California so that I can start rotating soups into my meal planning again. This light, creamy broccoli chicken soup was one of our favorites last year and I’ve been waiting for the right moment to share the recipe with you. 

Ingredients

2 chicken breasts
1 large onion chopped
4 large carrots peeled chopped
6 stalks of celery chopped
2 garlic cloves crushed
1 tbsp dried mixed herbs de Provence
12 oz broccoli florets
7 cups vegetable broth
1 cup of half and half 
2 tbsp flour mixed with 2 tbsp water (for thickening)
salt and pepper to taste
lemon juice to taste
1 tsp red pepper flakes (optional)

Sauté the onion, celery, and carrots in a little bit of olive oil until soft and fragrant. Add the garlic and sauté for another 2 minutes. 

Add the vegetable broth and chicken breasts and bring to a boil, then turn down the heat and simmer for about 15 minutes.

Add the broccoli florets, the cup of half and half, and the flour mixture and simmer for another 10-15 minutes.

Remove the chicken breasts and shred, then return to the pot.

Add salt, pepper, and lemon juice to taste.

If you like it a little spicy, add red pepper flakes (optional).

Enjoy!

Creamy Broccoli-Chicken Soup

  • 2 chicken breasts
  • 1 large onion (chopped)
  • 4 carrots (chopped)
  • 6 stalks celery (chopped)
  • 2 cloves garlic (crushed)
  • 1 tbsp dried mixed herbs de Provence
  • 12 oz broccoli florets
  • 7 cups vegetable broth
  • 1 cup half and half
  • 2 tbsps flour (mixed with 2 tbsps water) (for thickening)
  • salt and pepper (to taste)
  • lemon juice (to taste)
  • 1 tsps red pepper flakes (optional)
  1. Sauté the onion, celery, and carrots in a little bit of olive oil until soft and fragrant.

  2. Add the garlic and sauté for another 2 minutes. 

  3. Add the vegetable broth and chicken breasts and bring to a boil, then turn down the heat and simmer for about 15 minutes.

  4. Add the broccoli florets, the cup of half and half, and the flour mixture and simmer for another 10-15 minutes.

  5. Remove the chicken breasts and shred, then return to the pot. 

  6. Add salt, pepper, and lemon juice to taste. 

  7. If you like it a little spicy, add red pepper flakes (optional).

  1. Mmm, this looks good. And soup weather will be arriving here this week. We eat soup and chili year round but it tastes especially good when it’s cold outside!

    1. Soup season is my favorite – we eat soup year round too, but there’s something extra cozy about it when it’s cold!

  2. I’ve made a soup like this recently it was so very good. I might hav seen some photos last year in your instagram feed. Yum – I could eat a bowl right now.

  3. I have been so ready for colder weather, especially for soups!

  4. You are a girl after my own heart; I watch the weather trends like a meteorologist in the fall because soup season is my favorite!

  5. Thank you for this- Now I have tomorrow’s dinner figured out. I think my kids will actually love this.

    1. You’re welcome. Thanks for stopping by! :)

  6. Yum, this looks amazingly delish!

    1. Thank you – you should give it a try! ;)

  7. This looks so good. I was wondering if there was going to be cheese, and I’m kind of glad there isn’t! A change of pace for broccoli soup. :)

  8. Thank you! I have been working on gathering more soup recipes and this variety is one of my favorites: I’m bookmarking!

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