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
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
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.
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