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chicken and broccoli soup recipe

Chicken and Broccoli Soup Recipe

Warm up with a delicious chicken and broccoli soup recipe packed with nutrients and flavor. Perfect for keto, paleo, or cozy family meals. Try it today!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups cooked chicken shredded or cubed
  • 4 cups chicken broth homemade or store-bought
  • 4 cups broccoli florets
  • to taste Salt and pepper
  • to taste Fresh herbs thyme, parsley, dill, etc.
  • 1 cup carrots, diced optional
  • 1 cup potatoes, diced optional
  • 1 cup spinach optional
  • 1 cup shredded cheddar cheese optional
  • 1 cup heavy cream optional
  • 1 serving zucchini spirals or cauliflower rice for keto version

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Stirring spoon

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onions and garlic; sauté until soft and fragrant.
  3. Add the cooked chicken to the pot and let it brown slightly.
  4. Pour in the chicken broth and bring to a simmer.
  5. Stir in the broccoli florets and any additional vegetables (carrots, potatoes, spinach).
  6. Season with salt, pepper, and herbs to taste.
  7. For a cheesy version, add shredded cheddar cheese towards the end of cooking.
  8. For creaminess, stir in heavy cream before serving.
  9. Adjust seasoning if needed, and add a squeeze of lemon juice for brightness.

Nutrition

Calories: 320kcalCarbohydrates: 20gProtein: 28gFat: 15gSaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 90mgCalcium: 10mgIron: 8mg

Notes

Feel free to customize the soup by adding other vegetables like carrots, potatoes, or spinach based on your preference. For a creamy version, include shredded cheese and heavy cream. If you're following a keto diet, skip the noodles and use cauliflower rice or zucchini spirals instead. Leftovers can be stored in the fridge for 3-4 days or frozen for later use. Don't hesitate to experiment with spices and herbs to find your perfect flavor combination—lemon zest and smoked paprika can add unique touches!
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