Comforting One-Pot Chicken and Broccoli Soup

Comforting One-Pot Chicken and Broccoli Soup

Tender chicken and broccoli simmer in a creamy broth for an easy weeknight soup.

Total 50 min Makes 6 servings Calories 385/serving

Dietary

Nut free, Halal

Allergens

Dairy, Wheat

This one-pot soup pairs shredded chicken with tender broccoli florets in a lightly creamy, savory broth. Carrots and celery add sweetness and texture, while a simple flour-based thickener keeps cleanup to a single pot. It's a satisfying dinner for cool evenings, ready in under an hour.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 small yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 6 cups chicken broth
  • 1 pound boneless skinless chicken breasts
  • 4 cups broccoli florets, chopped small
  • 1 cup heavy cream
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese

Method

  1. Melt the butter in a 6-quart pot over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5 minutes.

  2. Add the garlic and cook until fragrant, about 30 seconds.

  3. Sprinkle the flour over the vegetables and stir constantly to coat, cooking for 1 minute to remove the raw flour taste.

  4. Gradually whisk in the chicken broth, scraping the bottom of the pot to dissolve any flour clumps.

  5. Add the chicken breasts, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer until the chicken is cooked through, about 20 minutes.

  6. Remove the chicken to a cutting board and shred with two forks.

  7. Add the broccoli florets to the pot and simmer until tender, about 8 minutes.

  8. Return the shredded chicken to the pot and stir in the heavy cream and cheddar cheese until the cheese melts and the soup is heated through, about 3 minutes.

  9. Taste and adjust seasoning with additional salt and pepper as needed, then ladle into bowls and serve hot.

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    Comforting One-Pot Chicken and Broccoli Soup

    This one-pot soup pairs shredded chicken with tender broccoli florets in a lightly creamy, savory broth. Carrots and celery add sweetness and texture, while a simple flour-based thickener keeps cleanup to a single pot. It's a satisfying dinner for cool evenings, ready in under an hour.

    50 min 6 servings 385 cal

    Ingredients

    • 2 tablespoons unsalted butter
    • 1 small yellow onion, diced
    • 2 carrots, peeled and diced
    • 2 celery stalks, diced
    • 3 cloves garlic, minced
    • 1/3 cup all-purpose flour
    • 6 cups chicken broth
    • 1 pound boneless skinless chicken breasts
    • 4 cups broccoli florets, chopped small
    • 1 cup heavy cream
    • 1/2 teaspoon dried thyme
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 cup shredded cheddar cheese

    Method

    1. 1

      Melt the butter in a 6-quart pot over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5 minutes.

    2. 2

      Add the garlic and cook until fragrant, about 30 seconds.

    3. 3

      Sprinkle the flour over the vegetables and stir constantly to coat, cooking for 1 minute to remove the raw flour taste.

    4. 4

      Gradually whisk in the chicken broth, scraping the bottom of the pot to dissolve any flour clumps.

    5. 5

      Add the chicken breasts, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer until the chicken is cooked through, about 20 minutes.

    6. 6

      Remove the chicken to a cutting board and shred with two forks.

    7. 7

      Add the broccoli florets to the pot and simmer until tender, about 8 minutes.

    8. 8

      Return the shredded chicken to the pot and stir in the heavy cream and cheddar cheese until the cheese melts and the soup is heated through, about 3 minutes.

    9. 9

      Taste and adjust seasoning with additional salt and pepper as needed, then ladle into bowls and serve hot.