This Cream of Broccoli Soup with Chicken uses less butter and cream, is loaded with fresh broccoli and savory chicken. The pine nut breadcrumb topping sets it off and is pure comfort food. www.keviniscooking.com
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4.8 from 5 votes

Cream of Broccoli Soup with Chicken

A deliciously creamy and flavorful chicken and broccoli soup 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Soup
Cuisine: American
Keyword: Broccoli soup recipe, chicken and broccoli soup recipe, chicken soup recipe, cream of broccoli soup recipe
Servings: 6 servings
Calories: 378kcal
Author: Kevin Is Cooking

Ingredients

  • 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

Instructions

  • 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).

Notes

1. 6 to 8 chicken strips (tenders or breast meat equal to a pound) The amount is really up to you.
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.

Nutrition

Calories: 378kcal | Carbohydrates: 23g | Protein: 27g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 83mg | Sodium: 749mg | Potassium: 905mg | Fiber: 3g | Sugar: 6g | Vitamin A: 900IU | Vitamin C: 84.1mg | Calcium: 86mg | Iron: 2.2mg