Chicken Broccoli Soup
It’s soup season, and I’m definitely not mad about it! My husband and little girl both love a creamy, hearty bowlful of goodness on a cold day, so I decided to create a chicken broccoli recipe to add to our rotation this winter.
This one starts with tender chicken simmered in a homemade broth with carrots, leek, and celery, then gets blended with buttery potatoes for that silky, comforting texture. Add in sour cream and Parmesan for a rich finish, and you’ve got the kind of soup that’s just crying out to be made on chilly days when everyone needs good old fashioned comfort food.
It takes around an hour to make from scratch, and whilst it’s not the quickest dinner you’ll ever make, it’s pretty straightforward and it’s absolutely worth the wait. My favorite thing about it is that you can tweak it however you like — extra veggies, leftover chicken, or a squeeze of lemon to brighten everything up.
Why you’ll love this recipe:
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Creamy and flavorful without being heavy (no heavy cream here, though you wouldn’t guess when you taste it!)
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Made with simple, wholesome ingredients
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A great way to use up leftover chicken
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Perfect for lunch, dinner, or meal prep for the week – I don’t recommend freezing this one, but the leftovers hold up well in the fridge for the week ahead
Love a good soup recipe? I’ve got you covered! I think you’ll also enjoy my Tuscan chicken soup, crack potato soup, cowboy soup, broccoli cheddar soup, and Cajun sausage and potato soup!
Ingredients
Scroll through the ingredients, step-by-step photos, and notes below, then grab the printable recipe card at the bottom so you don’t lose it later. It covers everything you need to know for making this recipe from scratch, including measurements.
- Butter or ghee – Adds richness and depth to the soup base. Ghee gives a slightly nutty flavor, while butter keeps it classic.
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Leek – Milder than onion and perfect for a cozy soup like this. It adds a subtle sweetness that balances the earthy veggies.
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Garlic – Just a couple of cloves bring out that comforting, savory aroma that makes the whole kitchen smell incredible.
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Carrots & celery – The backbone of any good soup. They add flavor, texture, and a hint of natural sweetness.
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Broccoli – Chop it into florets so it cooks quickly and stays bright and tender.
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Potatoes – The secret to a naturally creamy texture without adding tons of cream. Some get blended for that velvety base, and the rest stay chunky for bite.
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Chicken – You can use whole chicken legs, shredded chicken breast, or even leftover roast chicken — whatever you have on hand works beautifully.
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Water – Used to make your homemade broth base. You can swap for store-bought chicken stock if you prefer a stronger flavor.
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Sour cream – Adds that perfect tang and creaminess without making the soup too heavy.
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Parmesan – Melts into the soup for richness and a subtle salty kick.
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Salt and pepper – Adjust to taste as you go.
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Oregano & thyme – These herbs give a cozy, homestyle flavor that ties everything together.
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Fresh thyme or parsley – For a fresh garnish that makes the bowl look (and taste) complete.
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Lemon juice (optional) – A quick squeeze at the end brightens all the flavors — especially nice if you’re serving this on a cold day.
How To Make Chicken Broccoli Soup
- Make the broth: In a large saucepan, add the chicken thighs, about a quarter of the leek, one carrot, a few pieces of celery, plus salt and pepper. Pour in enough water to cover and simmer until the chicken is cooked through and the veggies are tender.
Once done, remove the chicken and set it aside to cool. Strain the broth, but don’t toss those veggies — you’ll need them later.
- Sauté the aromatics: In a big soup pot, melt half of the butter over medium heat. Add the remaining leek, carrots, and celery, and sauté for about 5 minutes, until everything smells amazing and starts to soften. Add the garlic and cook for another minute.
- Build the base: Toss in the chopped potatoes and your seasonings. Give them a quick stir for a couple of minutes, then pour in your homemade chicken broth along with the whole potatoes. Bring it all to a boil, then lower the heat and simmer for about 15–20 minutes, until the potatoes are nice and tender.
- Add the chicken: Shred your cooked chicken and stir it into the soup about 10 minutes before it’s done simmering.
- Blend it creamy: Grab the whole potatoes and the veggies (carrot, celery, leek) you saved from the broth, and add them to a bowl with a few spoonfuls of the soup broth. Blend until smooth, then stir that mixture back into the pot — this gives the soup that silky, velvety texture. In a separate bowl, mix the sour cream with a few tablespoons of hot broth, then stir it into the soup as well.
- Add the broccoli: Now, toss in the broccoli, cover, and let the soup simmer gently for 5–6 minutes, until the broccoli is tender but still a little bright.
- Finish it off: Turn off the heat and stir in the Parmesan and the rest of the butter until melted and creamy. Give it a taste and adjust the seasoning with more salt, pepper, or even a little lemon juice for brightness.
- Serve: Ladle it up, top with a sprinkle of fresh parsley or thyme, and enjoy a cozy, comforting bowl of chicken broccoli goodness.
Storage & Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better as they sit, making this a perfect make-ahead soup for busy weeknights.
To reheat, warm gently on the stovetop over low to medium heat, stirring occasionally. If it thickens up in the fridge (which it probably will), just add a splash of water or broth to loosen it back up.
I don’t recommend freezing this one, as the sour cream and potatoes can change texture once thawed, but it’s so good fresh, you probably won’t have any leftovers anyway.
Recipe Notes & Tips
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Use what you have: This recipe is super forgiving. You can use chicken thighs, breasts, or even leftover roast chicken — whatever’s in your fridge.
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Go slow with the sour cream: To prevent curdling, always stir a few spoonfuls of hot soup into the sour cream first before adding it to the pot.
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Don’t skip the blending step: It’s what gives this soup that naturally creamy, velvety texture without needing a ton of cream or cheese.
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Add the broccoli last: That quick simmer at the end keeps the broccoli bright, tender, and vibrant instead of mushy.
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Taste and adjust: A squeeze of lemon at the end can really wake up all the flavors.
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Make it your own: Add a handful of spinach or kale, a sprinkle of chili flakes for a kick, or even a few cubes of cheddar if you want it extra cheesy.
Serving Ideas
This chicken broccoli soup is hearty enough to be a meal all on its own, but it’s also a perfect match for all kinds of sides when you want to round things out.
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With bread: Serve with a slice of crusty sourdough, garlic toast, or warm dinner rolls for dunking, because that creamy broth deserves it.
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With salad: A simple green salad or a tangy kale Caesar balances out the richness and keeps things fresh.
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With toppings: Add a sprinkle of extra Parmesan, a swirl of cream, or a handful of crunchy croutons for texture.
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As a starter: This soup makes a cozy first course for a roast chicken or baked salmon dinner.
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For lunch: Pair it with a half sandwich — grilled cheese, turkey, or even a classic BLT — for the ultimate comfort meal.
And if you’re making it for guests, serve it in big bowls with herbs scattered on top. It looks beautiful and tastes like pure homemade comfort.
Chicken Broccoli Soup
Ingredients
- 3 tbsp butter or ghee
- 1 medium leek finely chopped
- 2 garlic cloves minced
- 2 medium carrots diced
- 2 celery stalks finely chopped
- 1 medium head of broccoli chopped into florets
- 3 medium potatoes peeled and cubed + 3 whole potatoes
- 2 whole chicken legs about 2 cups or shredded chicken breast (or leftover roast chicken)
- 5 cups water
- ½ cup sour cream
- 1 cup Parmesan
- Salt and pepper to taste
- 1 tsp dried oregano
- 1 tsp dried thyme
- Fresh thyme or parsley for garnish
- A squeeze of lemon juice optional, for brightness
Instructions
- Make the broth: In a large saucepan, add the chicken thighs, about a quarter of the leek, one carrot, a few pieces of celery, plus salt and pepper. Pour in enough water to cover and simmer until the chicken is cooked through and the veggies are tender. Once done, remove the chicken and set it aside to cool. Strain the broth, but don’t toss those veggies — you’ll need them later.
- Sauté the aromatics: In a big soup pot, melt half of the butter over medium heat. Add the remaining leek, carrots, and celery, and sauté for about 5 minutes, until everything smells amazing and starts to soften. Add the garlic and cook for another minute.
- Build the base: Toss in the chopped potatoes and your seasonings. Give them a quick stir for a couple of minutes, then pour in your homemade chicken broth along with the whole potatoes. Bring it all to a boil, then lower the heat and simmer for about 15–20 minutes, until the potatoes are nice and tender.
- Add the chicken: Shred your cooked chicken and stir it into the soup about 10 minutes before it’s done simmering.
- Blend it creamy: Grab the whole potatoes and the veggies (carrot, celery, leek) you saved from the broth, and add them to a bowl with a few spoonfuls of the soup broth. Blend until smooth, then stir that mixture back into the pot — this gives the soup that silky, velvety texture. In a separate bowl, mix the sour cream with a few tablespoons of hot broth, then stir it into the soup as well.
- Add the broccoli: Now, toss in the broccoli, cover, and let the soup simmer gently for 5–6 minutes, until the broccoli is tender but still a little bright.
- Finish it off: Turn off the heat and stir in the Parmesan and the rest of the butter until melted and creamy. Give it a taste and adjust the seasoning with more salt, pepper, or even a little lemon juice for brightness.
- Serve: Ladle it up, top with a sprinkle of fresh parsley or thyme, and enjoy a cozy, comforting bowl of chicken broccoli goodness.
This creamy soup really is like a hug in a bowl, and I hope you’ll love tucking into it on the colder days that we’ve got ahead! Once you’ve tried it, I’d really love to hear your thoughts and feedback in the comments section just below. It helps other readers who might be thinking about making this soup, and it also helps me to create and develop more meal that you’ll love. Enjoy, and do tag me in your photos on Instagram too @slimmingviolet!
