Creamy Chicken Broccoli Soup in 30 Minutes

This creamy chicken broccoli soup turns a few simple ingredients into a rich, comforting bowl in about half an hour.

It’s the soup I make when I want something warm and satisfying on a busy weeknight, without a long simmer or a pile of dishes.

Why This Soup Works Night After Night

This chicken broccoli soup nails creamy coziness without a heavy, floury taste. The broth thickens just enough from a quick butter-and-flour start, while broccoli keeps a fresh bite and the chicken stays tender. It’s the kind of soup you can ladle up on a cold Tuesday and feel like you did something right.

I reach for this recipe when I want a supper that tastes like it simmered all day but comes together in half an hour. A swirl of cream at the end makes it feel special, and the leftovers are even better the next day.

Ingredients

• 3 tbsp unsalted butter: the start of the creamy base
• 1 medium yellow onion, diced: about 1 cup
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour: for a light, silky thickness
• 4 cups low-sodium chicken broth: lower salt lets you control the seasoning
• 1 cup whole milk: adds richness without heaviness
• 3 cups small broccoli florets: cut them about the size of a grape for even cooking
• 3 cups shredded cooked chicken: rotisserie chicken is perfect here
• ½ cup heavy cream: stirred in off the heat for a velvety finish
• 1 tsp fresh thyme leaves: optional, but a tiny handful of fresh parsley works too
• Salt and freshly ground black pepper: to taste

Variations

• Use leftover turkey: shredded roast turkey swaps in seamlessly for the chicken.
• Dairy-free: replace the butter with olive oil, swap the milk and cream for 1½ cups full-fat canned coconut milk, stirred in at the end off the heat.
• No fresh herbs: a pinch of dried thyme or a few grinds of nutmeg add a different warmth.
• Cheesy version: stir in 1 cup shredded sharp cheddar after removing the pot from the heat.

For another quick chicken soup, try my Chicken and Rice Soup.

How to Make Chicken Broccoli Soup

Step 1: Sauté the Aromatics

Melt the 3 tbsp butter in a large pot over medium heat. Add the diced onion and cook, stirring a few times, until soft and translucent, about 4 minutes. Stir in the minced garlic and cook until fragrant, 30 seconds. Sprinkle the 3 tbsp flour over the vegetables and stir constantly for 1 minute. The flour should coat everything and lose its raw, powdery look.

Step 2: Build the Creamy Base

While whisking, slowly pour in the 4 cups chicken broth and the 1 cup whole milk. Keep whisking until the mixture is smooth, then raise the heat to medium-high and bring the soup to a gentle simmer. Let it cook for 3 to 5 minutes, whisking often, until the broth thickens slightly and coats the back of a spoon.

Step 3: Simmer the Broccoli and Chicken

Add the 3 cups broccoli florets and the 3 cups shredded chicken. Reduce the heat to medium-low and let the soup simmer, uncovered, for 5 to 7 minutes. The broccoli will turn bright green and become fork-tender without falling apart, and the chicken will warm through and stay tender.

Step 4: Stir in the Cream and Serve

Remove the pot from the heat. Pour in the ½ cup heavy cream and stir in the 1 tsp fresh thyme leaves if using. Taste the soup and season with salt and pepper, adjusting until it tastes just right. Ladle into bowls and serve hot.

A Few Notes for the Best Chicken Broccoli Soup

• Use rotisserie chicken or any leftover cooked chicken to cut prep time. Shred it while the onion cooks.
• Cut broccoli into small, uniform florets so they cook evenly in the same short simmer. Any large chunky pieces will stay crunchy.
• Keep the soup at a bare simmer after adding broccoli, and never boil once the cream is in, or the cream can separate and the soup will lose its smooth look.
• If you prefer a thicker soup, use a spoon to mash a few broccoli florets against the side of the pot before stirring in the cream.

Storing and Reheating Leftovers

• Refrigerate: Store in an airtight container up to 4 days. The soup thickens as it sits, so you may want a splash of broth when reheating.
• Reheating: Warm gently on the stovetop over low heat, stirring now and then. A microwave works in a pinch, but heat in short bursts and stir often to avoid hot spots.
• Freezing: Not ideal because the cream can separate and broccoli can turn mushy. If you want to freeze, make the soup through Step 3, skip the cream, freeze, and stir in the cream when you reheat it.

What to Serve with Chicken Broccoli Soup

A crusty loaf of sourdough or a thick garlic toast is the obvious move, good for dunking into the creamy broth. A simple green salad with a sharp lemon vinaigrette cuts through the richness nicely. For something a little heartier, a grilled cheese sandwich made with mild cheddar and whole grain bread makes the meal feel complete.

Frequently Asked Questions

Can I use frozen broccoli?

Yes. Add it straight from the bag in Step 3 and simmer for about 6 to 8 minutes, until tender. No need to thaw first.

Can I start with raw chicken?

Absolutely. Dice 1 lb boneless, skinless chicken breasts or thighs into small bite-sized pieces. After the onion softens in Step 1, add the raw chicken and cook, stirring occasionally, until no longer pink on the outside, about 3 minutes. Then continue with the flour and follow the rest of the steps.

How do I fix a thin soup?

Mix 1 tbsp cornstarch with 2 tbsp cold water in a small bowl until smooth. Drizzle it into the simmering soup during Step 3, stir, and let it cook for 1 minute more. It will thicken up quickly.

Can I add cheese?

Yes. After removing the pot from the heat in Step 4, stir in 1 cup shredded sharp cheddar or gruyère along with the cream, whisking until fully melted and smooth. The cheese will add a deeper, savory note.

Chicken Broccoli Soup Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 340

Ingredients Method Notes

Ingredients

  

• 3 tbsp unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• 3 cups small broccoli florets
• 3 cups shredded cooked chicken
• ½ cup heavy cream
• 1 tsp fresh thyme leaves (optional)
• Salt and freshly ground black pepper

Method

 

1. Melt the butter in a large pot over medium heat. Add the onion and cook for 4 minutes until soft. Stir in the garlic and cook 30 seconds. Add the flour and stir constantly for 1 minute.
2. Slowly pour in the broth and milk while whisking. Bring to a gentle simmer over medium-high heat and cook for 3 to 5 minutes, whisking often, until slightly thickened.
3. Add the broccoli and chicken. Reduce heat to medium-low and simmer for 5 to 7 minutes until the broccoli is bright green and fork-tender.
4. Remove from heat. Stir in the heavy cream and thyme. Season with salt and pepper to taste, then ladle into bowls and serve hot.

Notes

For the quickest prep, use rotisserie chicken. If you start with raw chicken, dice 1 lb boneless pieces and cook them after the onion in Step 1 until no longer pink, then proceed.