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Creamy broccoli potato chicken soup

Oct 3, 2020 ·

Jump to Recipe·Print Recipe

The cooler temps make me crave soup…a creamy soup. I am all about the balance, lots of vegetables and a little cream for richness. Don’t let creamy soups scare you. This creamy broccoli potato chicken soup hits all the warm fuzzy points.

I haven’t bought a “cream of” soup in probably 15 years. I know they are a southern staple, but they are super high in sodium and honestly, the thick jiggle always bothered me a little.

You can make your own creamy soups that have way more vegetables, a lot less sodium, and you control the amount of cream you put in the soup. I used cornstarch to thicken the soup a little, but flour works too.

You get a lot of soup per serving, but you could stretch this for 5 or even 6 people with just one more chicken breast and more broccoli.

I love cooking vegetables in a soup and not steaming prior. If you steam or boil vegetables before you put them in the soup, you run the risk of losing a lot of nutrients, most notably vitamin C. When you cook them in the liquid you are ultimately going to eat, even the vitamins that come out aren’t lost.

That’s a win for nutrition.

Save this recipe and when the weather gets you down, make soup.

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Creamy broccoli potato chicken soup

Print Recipe
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

1 tablespoon extra virgin olive oil

1 tablespoon unsalted butter

1 small yellow onion, diced

2 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon red pepper flakes (optional)

1/4 teaspoon dried thyme

3.5 cups low sodium chicken stock

2 cups 1/2″ diced yukon gold potatoes

3 cups raw broccoli florets

2 cups shredded cooked chicken

1/2 cup heavy cream

1 tablespoon cornstarch

1 tablespoon dried parsley leaves

1/3 cup freshly shredded parmesan cheese

Instructions

In a medium sized Dutch oven or pot over medium heat, add olive oil and butter. 

When the butter has melted, add the onions and sauté until translucent, about 4 minutes. 

Add garlic and saute for an additional minute, stirring in with the onions. 

Add salt, red pepper flakes, thyme, stock, potatoes, and broccoli. 

Turn heat to high, bring to a boil, then turn the heat down slightly to simmer for 15- 20 minutes until the potatoes are tender and the broccoli is cooked and easily breaks apart. Add chicken. 

In a bowl or measuring cup, mix together the heavy cream and cornstarch and stir to combine. Add to the soup. 

Allow the soup to come back up to a simmer and simmer for 2-3 minutes. Turn off the heat and stir in the parmesan and the parsley flakes. 

Serve warm. 

  • Author: sarahpflugradt
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

Did you make this recipe?

Tag @sarah_pflugradt on Instagram and hashtag it #sarahpflugradtnutrition

Soups broccoli soup, chicken soup, potato soup, soup

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