Creamy Broccoli Parmesan Chicken Soup
Creamy Broccoli Parmesan Chicken Soup is the perfect soup for a chilly night.
Things to know:
What can you add to broccoli soup to make it taste better?
To add flavor to broccoli soup, build a strong base with sautéed onions, garlic, and butter, then incorporate savory elements like sharp cheddar, Parmesan, or cream cheese, tangy Dijon mustard, a pinch of nutmeg or cayenne, fresh herbs (thyme, parsley, basil, dill), and a squeeze of lemon or lime juice at the end to brighten it up. For richness, use cream or half-and-half and don’t forget bacon or crispy toppings for texture and smoky depth.
What is the origin of broccoli?
Broccoli originated from wild cabbage in the Mediterranean region, specifically Italy, cultivated by the Etruscans and Romans as a leafy green, evolving from related Brassica plants like kale and cauliflower over centuries. It was introduced to England in the 18th century and gained significant popularity in the United States after Italian immigrants brought it in the 1900s, becoming a common vegetable by the 1920s.
What are the benefits of eating broccoli?
Broccoli is a nutrient-dense vegetable packed with vitamins (C, K, A), minerals (potassium, calcium, iron), fiber, and antioxidants like sulforaphane, offering benefits for digestion, heart health (lowering cholesterol, blood pressure), strong bones, eye health, immune function, and potential cancer prevention by fighting inflammation and cell damage. Its fiber promotes fullness and gut health, while its compounds support blood sugar management, skin health, and hydration.
Why is Parmesan so healthy?
Parmesan cheese offers benefits like being rich in easily digestible protein, calcium, phosphorus, and probiotics, supporting bone health, muscle repair, and gut health, making it a nutrient-dense “functional food” for various ages, though it should be consumed in moderation due to sodium and fat content. It’s naturally lactose-free and contains vitamins (A, B12, K2) and minerals (zinc, magnesium) that benefit athletes and those seeking strong bones and better digestion.
Ingredients:
2-3 lbs boneless skinless chicken thighs, cut into bite sized chunks cups cooked, shredded chicken
1 T olive oil
1 sweet onion, diced
1 cup shredded carrots
⅔ cup chopped celery
4 garlic cloves, minced
kosher salt and pepper
4 cups broccoli florets
1 cup parmesan cheese
1 t chilli flakes/red pepper flakes
1 bay leaf
4 cups chicken stock
3 cups roasted garlic stock
1 ½ cups milk
1 spritz fresh lemon juice
1. Heat the olive oil in a large stock pot and over medium heat.
2. Add the chicken and cook until you see no pink. With a slotted spoon, remove from the pot and set aside, leaving the juices in the pot.
3. Add in the onions, carrots, celery and garlic with a big pinch of salt and pepper. Cook, stirring often, until the vegetables softed, about 5 to 6 minutes.
4. Stir in the broccoli and cook for another 5 minutes. Add in the parmesan, the chicken, chicken stock, garlic stock, chilli flakes and the bay leaf. Bring the mixture to a boil, then reduce it to a simmer.
5. Combine the milk and flour in a shaker cup (or even in a measuring cup and use a whisk) for 30 seconds, until the flour is fully incorporated. Stream the slurry into the soup, stirring the entire time.
6. Let the soup simmer uncovered for 10 to 15 minutes, stirring often – it will thicken and cook down a bit.
7. Taste and season with more salt and pepper if needed. Spritz in the lemon juice and stir.
8. Serve immediately and ENJOY!!
Equipment used:
Oil Dispenser for Kitchen, 2 in 1 Olive Oil Sprayer
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