Creamy Chicken Broccoli Soup is a hearty soup that’s perfect when you want something warm and comforting. Bite sized pieces of broccoli and shredded chicken are simmered in a broth flavoured with onions, celery and dried herbs. It’s thick and creamy, and only takes 30 minutes to make.
If you are a fan of creamy, hearty, soup recipes then also check out Panera Broccoli Cheese Soup, Slow Cooker Chicken Tortellini Soup, Creamy Turkey Wild Rice Soup and Creamy Chicken Gnocchi Soup.
Creamy Chicken Broccoli Soup
This is the kind of soup that you can easily whip up on a weeknight for dinner. Chicken and broccoli is a stellar combination that can never fail you. The breasts are cooked whole in the same pot, after which they are shredded and added back. We also add to the creaminess and thickness by blending half the soup, and keeping the other half as is. And the best part, it tastes even better the next day, and it’s packed with broccoli. You can really sneak in this wonder veggie and the kids won’t even realise it.
We do soup nights all the time at home. Big, hearty bowls of thick soup that I like to serve with warm, crusty bread to mop it all up. I prefer soups that are chunky, creamy and loaded with flavour just like this creamy chicken broccoli soup. Because they are like a complete meal when combined with some bread, and you don’t need to make multiple dishes. And if they are ready in under 30 minutes, thats a bonus!
How do you make creamy chicken broccoli soup?
- To make creamy chicken broccoli soup, start by sauteing chopped onions, garlic and celery in a pot.
- Add broccoli, chicken breasts, chicken broth and seasoning to the pot.
- Once the chicken is poached, remove it from the pot and blend half the soup (either with an immersion blender or in a regular blender) and then add it back to the pot.
- Shred the chicken and add it back to the pot along with cream cheese and heavy cream.
Can I use pre-cooked shredded chicken?
Absolutely! If you have pre cooked shredded chicken or rotisserie chicken that you can shred, that would actually cut down the time to cook this soup further.
Creamy soups are really my weakness. Especially this creamy vegetable soup, when we are doing meatless mondays. I also have a really cool tip about making vegetable stock at home from scraps that can add flavour to any soup, especially broth based ones or ramen bowls.
Looking for more Broccoli recipes? Try these!
Spicy Paprika & Lime Chicken Tenderloins
These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.
Paprika & Lime Grilled Chicken Tenderloins
Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.
My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!
I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.
What Are Chicken Tenderloins?
Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.
Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat.
Make-Ahead Tip For Paprika Lime Chicken
The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.
More Delicious Chicken Recipes:
Description
Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.
- Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
- Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
- If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
- If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
- Remove cooked chicken to a serving plate and drizzle with lime juice before serving.
Nutrition
- Serving Size: 2-3 tenderloins
- Calories: 331
- Sugar: 1 g
- Sodium: 783.6 mg
- Fat: 16.4 g
- Carbohydrates: 4.4 g
- Fiber: 1.3 g
- Protein: 41.3 g
- Cholesterol: 131.4 mg
Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30
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Nutrition Facts
Amount per serving
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- Total Fat N/A
- Saturated Fat N/A
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- Sodium N/A
- Total Carbohydrates N/A
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Hi, I'm Alex!
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