This Cream of Broccoli Soup with Chicken uses less butter and cream than I would normally use, is loaded with fresh broccoli and lots of savory chunks of chicken. The pine nut breadcrumb topping sets it off nicely and is pure comfort food, without the extra calories.
I love a good creamy soup, but that usually means using lots of butter and cream. I used half the butter then I usually use when making the soup base and half and half cream instead of heavy cream. By puréeing the broccoli with the thickened broth it gave it some added weight and the sautéed chicken and the added chunks of broccoli made this a meal.
After all the heavy meals over Thanksgiving and dessert indulgences, I needed more salads and soups this week. Plus with the cooler weather outside it made it simple to go the soup route for dinner. Cream of Broccoli Soup with Chicken to the rescue!
To contrast the silky texture of the soup I thought some crunch would assist. In the form of some quickly toasted pine nuts and Panko breadcrumbs, the flavors worked.
This is completely optional of course, as is the squeeze of lemon at serving, because the soup is fine without… though I highly recommend it. Enjoy!
- 6 cups coarsely chopped broccoli
- 4 tbsp butter separated
- 1 lb chicken tenders chopped (See Note 1)
- 1/4 cup flour
- 1/8 tsp white pepper
- 1/2 tsp kosher salt
- 1 onion small dice
- 1/8 tsp of ground nutmeg
- 6 cups chicken stock
- 1/2 cup half and half cream
- 1 tsp olive oil
- 1/4 cup pine nuts
- 1/4 cup Panko breadcrumbs
- lemon optional
- Either steam broccoli or place the broccoli in a microwave safe dish covered with a damp paper towel and cook on high for 3 minutes (See Note 1). Set aside, reserving 1/2 cup for garnishing.
- Melt 1 tablespoon of butter in a large stock pot and brown chicken on all sides. Season with salt and set aside.
- Melt the remaining butter in same stock pot. Add the flour and whisk to allow flour to absorb the butter and turn a light golden color, cooking and bubbling for 3 minutes on low heat. Whisk in white pepper and chicken stock, whisk continuously to ensure thorough incorporation and no lumps. Season with salt.
- Bring the thickened chicken stock to a boil, add the onion and nutmeg and cook for 3 minutes.
- Add steamed broccoli to blender. Using a ladle, add thickened broth to blender along with the half and half cream. Carefully purée with lid slightly ajar to allow steam to escape. Pour this mixture back into the stock pot along with browned chicken to simmer and keep warm until serving.
- In a small sauté pan lightly brown pine nuts and breadcrumbs in olive oil. Set aside.
- Divide reserved 1/2 cup steamed broccoli and optional nut crumb mixture over each bowl of soup and serve hot with fresh lemon (optional).
2. Optional: After cooking broccoli, immediately chill under cold water or ice bath to keep color and stop the cooking process. Drain excess water before adding to soup.
Oooh, this beauty of a soup is really calling my name! Cream soups are always my favorite and I love that this one is loaded with broccoli. And that crunchy pine nut topping was so inspired – yum!
Thank you Faith. It’s a perfect way to sooth hunger and a sore throat! 🙂 #ColdBeGone
Indeed, I normally make light versions of cream soup – without cream at all (somethimes I don’t use stock either) and with a little of butter. This gorgeous soup is absolutely for me. And I do like the idea of bread and pine nuts topping; this is great, Kevin! P.S. Check the nutritional info. I believe there is an error occured:)
Thanks Ben and appreciate you telling me about the nutrition glitch. All fixed now! 😉
mmmm, this is just the kind of meal I’m craving right now. We’ve been eating lighter this week, in defense of our waistlines and in preparation for the holiday indulgence to come.
Happy Friday, my friend! Hope you guys have something fun planned for the weekend. Your Instagram story was cracking me up this morning – the expectant looks on your pups! They’re just adorable.
Actually caught a cold after we returned from Portland area trip. Not feeling too up to snuff, but hanging in there. Thanks Marissa, those two are keepers! 🙂
Cream of broccoli soup is one of my favorites Kevin! I’ve never added chicken to it, but I’ll need to give your version a try. More like a meal with a nice piece of crusty bread! Love the pine nuts and panko on top.
The chicken addition definitely bumps this up from first course to a meal, thanks Mary Ann. Perfect for these cold days ahead! 😉
homemade soups is such a great way to be both comforted and eat healthier. I love soup weather but sadly as you know, we are heading in to summer so I’m going to have to live vicariously through you 😉
I always forget we (Australia and the US) are opposite in seasons! Although this is good anytime of year, just eat it outside. 🙂
I hope the married life finds you both well and happy Amanda. Cheers!
I totally feel like you made this soup JUST for me, Kevin, because I am slightly obsessed with broccoli soup and I always add pine nuts to the top of my soup! Seriously. SO GOOD. This soup looks absolutely PERFECT, buddy. I can almost taste the deliciousness through my screen. Love that you lightened it up by halving the cream and pureeing the broccoli! Now I can eat at least 2 vats. 😉 Pinning to make! Cheers!
It’s so good! Rich, silky deliciousness then you get hit with texture and crunch. It didn’t hurt to have a fresh loaf of sourdough bread either. Thanks Chey 😉
Hey Kevin! I, like David, am in soup/chowder mode! We are working on finishing off a big pot of corn and ham chowder that resulted from Thanksgiving leftovers. The fresh broccoli here looks like it was harvested a couple of months ago, so I will substitute frozen. We finally got rain (which is a good thing considering all the fires here in TN) and the temperatures have dropped so your timing is perfect!
I love making soups from the holiday feasts, too! I just loved all the rain up in the Portland area. Hope it continues to rain here as well, we need it. Stay warm and hello to Gary!
Broccoli soup has got to be one of my faves for sure! Love the addition of chicken to give it a little more umph! And the pinenuts and breadcrumbs on top are the icing on the cake, or soup 😉 And the fact that you’ve lightened it up, that means I can eat a little more 🙂 I wanna reach through my screen and grab one of those bowls right now! Pinning and making soon. Great one, Kevin!
This needed the chicken I think if it’s to be a meal and it hit the spot. With the crunchy topping and textures it’s one of my favorite soups and with a kiss of lemon it just sets it off nicely. This is one soup where red pepper flakes don’t come into play, but the white pepper is subtle and just enough. 🙂
I am totally a sucker for creamy soups, Kevin! I love a good, hearty soup…especially on cold winter days. And this one totally fits the bill! I make a somewhat similar soup using spinach, and I was actually wondering the other day if I could make that with broccoli instead. I think you answered my question! I’m definitely making this one soon…and I love the pine nuts on top. Perfect touch!
Thanks Dave. Now see if we were neighbors I’d share some of the leftovers. You could bring some of those Oreo cookie balls I’ve yet to try! 😉
I have to admit you had me at creamy soup! but Broccoli soup is just a favorite here! I love the fact that you didn’t add that much cream. Would love to have a bowl, for now!????
Thanks Gaila, it always seems to hit the spot. 🙂