Description
A smooth, comforting soup made with tender chicken, fresh broccoli, and a light creamy base. Perfect for weeknight dinners or make-ahead lunches.
Ingredients
1 tablespoon olive oil
1 sweet onion, diced
⅔ cup chopped carrots
⅔ cup chopped celery
4 garlic cloves, minced
Salt and black pepper, to taste
4 cups broccoli florets
1 Parmesan cheese rind
1 ½ cups cooked, shredded chicken
6 cups chicken stock
1 ½ cups milk
2 tablespoons all-purpose flour
Fresh lemon juice, to taste
Instructions
1. Warm olive oil in a large pot over medium heat. Add onion, carrots, celery, garlic, salt, and pepper. Cook until tender, about 5–6 minutes.
2. Add broccoli and cook 5 minutes more.
3. Add Parmesan rind, chicken, and stock. Bring to a gentle boil, then reduce to a simmer.
4. Whisk milk and flour until smooth and slowly stir into the soup.
5. Simmer uncovered 10–15 minutes until slightly thickened.
6. Adjust seasoning, add lemon juice, and remove from heat. Serve hot.
Notes
For a lighter version, use low-fat milk. Store leftovers in the refrigerator for up to three days and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Method: Stovetop simmering
- Cuisine: American