Description

This creamy chicken broccoli soup is a comforting and flavorful meal, perfect for chilly days. It features tender chicken, sautéed vegetables, and a velvety potato-based broth, enriched with sour cream and Parmesan cheese. The broccoli adds a fresh, hearty element.

Ingredients

Scale

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, peeled and cubed
2 whole chicken legs (about 2 cups shredded chicken breast or leftover roast chicken)
5 cups water
½ cup sour cream
1 cup Parmesan cheese
Salt and pepper to taste
1 tsp dried oregano
1 tsp dried thyme
Fresh thyme or parsley for garnish
Squeeze of lemon juice (optional)

Instructions

Make the broth: In a large saucepan, combine chicken legs, a quarter of the leek, one carrot, some celery, salt, and pepper. Cover with water and simmer until chicken is cooked and vegetables are tender. Remove chicken to cool, then strain the broth, saving the cooked vegetables.
Sauté aromatics: In a large soup pot, melt half the butter over medium heat. Add the remaining leek, carrots, and celery. Sauté for 5 minutes until softened. Add garlic and cook for 1 minute more.
Build the base: Add the cubed potatoes and seasonings to the pot. Stir for a couple of minutes. Pour in the homemade chicken broth and the whole potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
Add chicken: Shred the cooked chicken and stir it into the soup during the last 10 minutes of simmering.
Blend for creaminess: Combine the whole potatoes and saved broth vegetables with a few spoonfuls of broth. Blend until smooth. Stir this mixture back into the soup pot.
Incorporate sour cream: Mix sour cream with a few tablespoons of hot broth, then stir into the soup.
Add broccoli: Add the broccoli florets to the soup. Cover and simmer for 5-6 minutes until tender but bright.
Finish: Turn off the heat. Stir in Parmesan cheese and the remaining butter until melted and creamy. Taste and adjust seasoning with salt, pepper, or lemon juice if desired.
Serve: Ladle the soup into bowls. Garnish with fresh thyme or parsley.

Notes

To prevent sour cream curdling, mix it with a few spoonfuls of hot soup before adding it to the pot.
Add broccoli towards the end of cooking to keep it bright and tender.
A squeeze of lemon juice at the end enhances flavors.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of liquid if needed.
Freezing is not recommended as the texture of sour cream and potatoes may change.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Main Course, Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl

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