Just last week, I found myself craving something warm and comforting—like a hug in a bowl. It was one of those chilly evenings when the wind seemed to whisper secrets of the impending winter. So, I decided to whip up this Creamy Chicken Broccoli Soup. The aroma of simmering chicken mingled with the earthy scent of broccoli, transporting me back to simpler times when dinner was an event, not just a meal.
Steps
- In a large stock pot over medium heat, warm olive oil. Add onions, carrots, celery, and garlic, seasoning with salt and pepper. Cook, stirring frequently, until the vegetables have softened, about 5 to 6 minutes.
- Stir in the broccoli and continue cooking for another 5 minutes. Add the parmesan rind, shredded chicken, and chicken stock, then bring the mixture to a boil and reduce to a simmer.
- In a shaker cup or bowl, mix milk and flour until the flour is fully dissolved. Gradually add this mixture to the simmering soup, stirring continuously.
- Let the soup simmer uncovered for 10 to 15 minutes, stirring often, until it thickens and reduces slightly.
- Taste the soup, and adjust with additional salt and pepper if necessary. Add lemon juice and stir well. Serve immediately.
Ingredients
- Olive oil – 2 tablespoons
- Onion – 1, diced
- Carrots – 2, diced
- Celery – 2 stalks, diced
- Garlic – 3 cloves, minced
- Salt and pepper – to taste
- Broccoli florets – 3 cups
- Parmesan rind – 1 piece
- Shredded chicken – 2 cups (use rotisserie chicken for ease)
- Chicken stock – 6 cups
- Milk – 1 cup
- All-purpose flour – 2 tablespoons
- Lemon juice – 1 tablespoon
FAQ
- Can I use leftover chicken instead of rotisserie chicken for this soup?
- Yes, you can definitely use leftover chicken. Simply shred or chop it and add it to the soup as you would with rotisserie chicken.
- What can I use if I don’t have a parmesan rind?
- If you don’t have a parmesan rind, you can substitute with grated parmesan cheese. Add it towards the end of cooking to enhance the flavor.
- Is it possible to make this soup dairy-free?
- Yes, you can make the soup dairy-free by using a non-dairy milk alternative and omitting the parmesan cheese. You might also consider adding nutritional yeast for a cheesy flavor.
- How can I thicken the soup if I prefer not to use flour?
- You can use cornstarch or arrowroot powder as an alternative to flour for thickening. Mix it with a bit of cold water to create a slurry before adding it to the soup.
- Can I freeze leftovers of the creamy chicken and broccoli soup?
- Yes, you can freeze leftovers. Allow the soup to cool completely before transferring it to airtight containers. When ready to eat, thaw and reheat gently on the stove.
Tips
- Pre-Prep Your Veggies: To save time on busy weeknights, chop your onions, celery, and carrots in advance. Store them in a sealed jar in the fridge, so you can quickly add them when you’re ready to cook.
- Utilize Rotisserie Chicken: For convenience and great flavor, use a store-bought rotisserie chicken. This not only saves time but also adds a delicious depth to your soup.
- Thicken with a Slurry: Instead of a roux, thicken the soup with a slurry made from milk and flour. This method is quick, easy, and ensures an even consistency.
- Make It a Fridge Clean-Out: Feel free to incorporate any other vegetables you have in your fridge. This soup is versatile and a great way to use up leftover veggies.
Equipment
- Large Stock Pot – Essential for cooking the soup.
- Shaker Cup or Measuring Cup with Whisk – Used for creating the slurry.
- Parmesan Rind – While not equipment, it’s a specific ingredient people might need to buy.
