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Creamy Chicken Broccoli Soup with Parmesan and Potatoes Recipe

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3.8 from 32 reviews

This creamy chicken broccoli soup is a comforting and flavorful meal perfect for chilly days. Made with tender chicken, sautéed vegetables, and a smooth potato base, it achieves a rich, velvety texture without heavy cream. The addition of sour cream and Parmesan cheese enriches the soup, while fresh broccoli adds a vibrant, hearty bite.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

Soup Base Ingredients

  • 3 tbsp butter or ghee
  • 1 medium leek, finely chopped
  • 2 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 celery stalks, finely chopped
  • 1 medium head of broccoli, chopped into florets
  • 3 medium potatoes, peeled and cubed
  • 3 whole potatoes
  • 2 whole chicken legs (about 2 cups) or shredded chicken breast (or leftover roast chicken)
  • 5 cups water
  • ½ cup sour cream
  • 1 cup Parmesan cheese, grated
  • Salt and pepper to taste
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Fresh thyme or parsley for garnish
  • A squeeze of lemon juice (optional, for brightness)

Instructions

  1. Make the broth: In a large saucepan, place the chicken legs along with about a quarter of the chopped leek, one carrot, a few pieces of celery, and season with salt and pepper. Pour in enough water to cover the ingredients. Bring to a simmer, and cook until the chicken is fully cooked and the vegetables are tender. Remove the chicken and set aside to cool. Strain the broth carefully and reserve it along with the cooked vegetables, which will be used later.
  2. Sauté the aromatics: In a large soup pot, melt half of the butter over medium heat. Add the remaining leek, carrots, and celery, cooking for about 5 minutes until fragrant and softened. Stir in the minced garlic and cook for an additional minute.
  3. Build the base: Add the chopped potatoes along with dried oregano, dried thyme, salt, and pepper to the pot. Stir the ingredients together for 2 minutes, then pour in the homemade chicken broth also adding the whole potatoes. Increase the heat to bring to a boil, then lower it and simmer for 15–20 minutes until the potatoes are tender.
  4. Add the chicken: Shred the cooked chicken and stir it into the soup about 10 minutes before the end of the simmering time, allowing the flavors to meld.
  5. Blend it creamy: Take the whole potatoes and reserved vegetables from the broth and place them in a blender with a few spoonfuls of soup broth. Blend until smooth to create a creamy texture. Stir this puree back into the soup pot. In a separate small bowl, whisk the sour cream with a few tablespoons of hot broth, then stir this mixture into the soup to add richness.
  6. Add the broccoli: Toss the chopped broccoli into the soup, cover the pot, and simmer gently for 5–6 minutes until the broccoli is tender yet bright green.
  7. Finish it off: Remove the soup from heat, then stir in the grated Parmesan cheese and the remaining butter until melted and creamy. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice for added brightness. Garnish with fresh thyme or parsley before serving.

Notes

  • You can use leftover roast chicken instead of cooking chicken legs for convenience.
  • For extra creaminess, ensure to blend the cooked potatoes and reserved broth vegetables thoroughly.
  • Add lemon juice at the end to brighten and balance the soup’s flavors.
  • Substitute ghee for butter for a nuttier flavor and to make it suitable for lactose-sensitive diets.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/creamy-chicken-broccoli-soup-with-parmesan-and-potatoes-recipe/