Easy to make and creamy, this Chicken Broccoli Soup is a one-pot comfort food meal. It's naturally gluten-free with 2 dairy-free options as well. It's quick to put together with cozy simple flavors that will keep you coming back for more. So try this healthy dinner option the whole family will love. And the leftovers reheat perfectly for lunch and we love it for breakfast as well.
1cupheavy creamunsweetened coconut cream, see notes
2tbspcornstarchor tapioca starch, use more or less to create the thickness you desire.
sea salt and black pepper to taste
Instructions
Place a large pot over medium heat. While the pot heats, dice the onion and mince the garlic.
When the pan is hot but not smoking, add the butter along with the onion and garlic. Cook over medium heat until the onion begins to turn from white to translucent, 3-4 minutes.
While the onion cooks, prep the rest of your veggies. Then add the Italian seasoning, granulated garlic, celery, and carrots to the pot.
Add the chicken broth and stir to combine before adding the chicken breasts. Submerge the chicken breasts in the liquid and bring the soup to a boil.
When the soup comes to a boil, lower the heat to maintain a simmer and cook until the chicken is done and will shred easily, 20-25 minutes.
When the chicken is done remove it from the soup pot to cool on a plate or cutting board.
Add the broccoli to the soup along with the cream or dairy free option. Stir to combine and bring the soup back to a simmer.
Shred the chicken with 2 forks, then add it to the soup and season the soup to taste with sea salt and pepper.
Finally mix the cornstarch together with enough water that it dissolves. Slowly add it to the soup while stirring constantly to prevent lumps. Add the cornstarch mixture only until your desired texture is reached, you may need more or less than the 2 tbsp.
Serve the soup immediately!
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Notes
Be sure to look for Italian seasoning with no additives like sugar, salt, or dairy if you have allergies.For dairy free, refrigerate a can of full fat coconut milk and scoop the hardened cream from the top. There is about 1 cup per can of coconut milk. You can also use 1 cup of my Cashew Cream as well.This soup reheats really well, and you can make it ahead of time if desired. When I make it ahead, I like to add the broccoli after I've thickened the soup and turn the soup off immediately. You can also add the cream along with the broccoli, both will help the soup to cool down faster so the broccoli doesn't get too soggy.This soup will make 6 servings if you're serving other things. If it's a one pot meal, I would figure on 4 servings, it's about 600 calories per serving for 4.