Name: Broccoli Parmesan Chicken Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 heads of broccoli, or broccoli crowns; 2 Tbsp olive oil; 3 cloves garlic, minced; 1 medium yellow onion, diced; 1/2 tsp salt; 1/2 tsp fresh cracked black pepper; 32 ounce carton of chicken broth; 3 large handfuls of baby spinach; 1/2 cup freshly grated Parmesan cheese, you could substitute sharp white cheddar; juice of 1/2 lemon; 1/2 cup cream; 1 cooked chicken breast, I used a rotisserie chicken shredded

This Broccoli Parmesan Chicken Soup is a quick cooking and vibrant soup recipe that the whole family will love. It’s a cozy (and healthy!) one pot meal ready in 30 minutes.

broccoli Parmesan chicken soup in a white bowl with a blue napkin

Cold, wet, nasty weather calls for warm cozy cheesy soup, am I right? This soup hits the spot whether you’re experiencing torrential rains like we are here in Southern California, or sub zero temps in other parts of the country. What I love about this particular recipe is that it comes together super quickly, in under 30 minutes. That means that nothing gets over cooked ~ the broccoli and spinach stay vibrant and full of flavor. It hits that sweet spot where comforting and healthy meet.

Broccoli Parmesan Soup in a white bowl with spoon 2

If you could see the trunk that sits next to my side of the bed, you’d crack a smile. It’s littered with magazines and cookbooks, most of them propped open, with torn pages scattered all over the place. The problem is that the more I bookmark and tear out, the more gets buried in a landfill of recipes…never to be seen again. But every once in a while when I get up in the morning, something will catch my eye and I’ll grab it as I go off to work (i.e. the few steps to my office.) The other day it was this beautiful broccoli soup, I couldn’t let it languish there, it was calling to me. It’s from December’s Good Housekeeping.

Broccoli Parmesan Soup with a blue napkin

Cozy soups that don’t take too long to put together (30 minutes or less!) are a favorite of mine…

Italian Sausage and Bean Soup ~ I use a special method with this and other soups that have a lot of fresh veggies in them…after I add the cut veggies I bring the soup to a boil, then turn off the heat, cover, and let it sit for 30 minutes. This allows the veggies to cook just to an al dente stage. When I cook soup this way the veggies stay firm for days of leftovers. It’s a great trick!
Not Your Grandma’s Chicken Soup ~ super colorful veggies make this brothy soup so cheery, and a bright green basil pistou brightens it up even more.
Finnish Salmon Soup ~ this is a gorgeous Scandinavian inspired meal with a light milky fish broth and plenty of chunky potatoes, carrots, and salmon.
Irish Leek and Potato Soup ~ an Irish classic, this soup has a lovely green color and silky texture.

Broccoli Parmesan Chicken Soup

3.58 from 70 votes

This Broccoli Parmesan Chicken Soup is a quick cooking and vibrant soup that the whole family will love. It’s a cozy (and healthy!) one pot meal ready in 30 minutes.

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Prep Time:5

Cook Time:30

Total Time:35

Servings: 6 servings

Ingredients

2 heads of broccoli, or broccoli crowns
2 Tbsp olive oil
3 cloves garlic, minced
1 medium yellow onion, diced
1/2 tsp salt
1/2 tsp fresh cracked black pepper
32 ounce carton of chicken broth
3 large handfuls of baby spinach
1/2 cup freshly grated Parmesan cheese, you could substitute sharp white cheddar
juice of 1/2 lemon
1/2 cup cream
1 cooked chicken breast, I used a rotisserie chicken shredded

Instructions

Set a pot of water to boil on the stove for blanching the broccoli. Meanwhile cut the broccoli into small florets, and thinly slice the tender, upper stems.
Heat the oil in a large soup pot and sauté the stems, onion and garlic for about 8 minutes, stirring often.
Plunge the florets into the pot of boiling water for about 30-45 seconds, then immediately drain and rinse briefly with cold water before proceeding with the recipe. I love how it sets the bright green of the broccoli.
Add the chicken broth to the soup pot, and bring up to a simmer. Add the broccoli florets (reserving about 2 cups for garnish) along with the spinach. Bring the soup back to a boil, then gently simmer for 5-10 minutes. Stir in the cheese and lemon juice.
Puree the soup, in batches, in a food processor. You can also use an immersion blender, but it will take longer.
Return the soup to the pot, add the cream, and bring up to a simmer, then taste to adjust the salt or add extra cheese if you like.
Ladle the soup into bowls garnished with the reserved broccoli florets and shredded chicken. Give each bowl a shower or Parmesan cheese and fresh cracked black pepper and dig in.

Notes

Recipe just tweaked from Good Housekeeping

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Course: dinner, Soup

Cuisine: American

Author: Sue Moran

Keyword: broccoli, chicken, dinner, main course, parmesan, soup

Nutrition

Calories: 294.51 kcal · Carbohydrates: 22.49 g · Protein: 16.38 g · Fat: 17.2 g · Saturated Fat: 7.4 g · Sodium: 622.25 mg · Fiber: 5.83 g · Sugar: 7.38 g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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Serving suggestions ~

Serve your soup with a crusty artisan loaf from the supermarket, or a simple homemade bread. Something easy like Irish Oatmeal Soda Bread or Crusty Anadama Rolls, or my Quick Whole Grain Oat Rolls would be great.

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3.58 from 70 votes (65 ratings without comment)