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Creamy Broccoli Chicken Soup 🥦🥦🥦
I completely ADORE a warm bowl of creamy broccoli soup (I love all soup actually) but I wanted to get more protein from my bowl of broccoli soup and make a meal out of it. I’ve had lots of leftover turkey and chicken “hanging around” 😆 the house after the holidays – so I did a quick trial on this combo…and it turned out GREAT!
This soup is really QUICK & SIMPLE to prepare while being satisfying and nutritious thanks to the addition of the bone broth and leftover pulled turkey or chicken. I like to add LOTS of broccoli to my soup because it’s one of my favorite veggies. The shallots and garlic sautéed in butter gave this soup some GOOD flavor, so it tastes like it cooked longer than it really did.
This recipe would also work well using frozen broccoli, just make sure you simmer until it’s nicely tender.
Soup helps stretch the family budget while filling up those bellies with fresh, nutritious, whole-food ingredients you carefully choose yourself.
🎉 They’re great raw, steamed, roasted, in a salad, in stir-frys, in soup, … and the list is endless!
These cute little cruciferous vegetables ate truly one of my favorites!
💚 These little green “tree stalks” are packed with vitamins, minerals, and antioxidants your body loves!
👏 Broccoli is believed to help protect you from cancer, can help control blood sugar, and supports healthy digestion.
🧠💪 PLUS … broccoli supports the function of your brain and immune system, is good for your heart, and also keeps your bones and joints strong!
⁉️ When’s the last time you had some broccoli!?
🥛Use ANY milk of your choice. My personal preferences for this soup are unsweetened coconut milk, unsweetened almond milk, or unsweetened cashew milk.
🧈 How To make your own Ghee.
🍗 How To make your own bone broth at home.
- 2 Tbsps clarified butter or ghee
- 3 large shallots, diced
- 5 garlic cloves, minced
- 3 cups shredded or chopped leftover cooked turkey or chicken
- 1/2 tsp crushed chili flakes or to taste
- 5 cups chicken or turkey bone broth
- 2 cups unsweetened almond milk, or unsweetened coconut milk
- 1/4 cup gluten-free flour or Arrowroot powder
- 3 cups small-chopped broccoli florets
- sea salt and ground pepper, to taste
Melt the butter in a large stockpot over medium heat. Sauté your diced shallots and garlic for 2-3 minutes until they are fragrant and translucent.
Add in the leftover meat, crushed chili flakes, and the bone broth; Bring to a high simmer and give it all a good stir.
Meanwhile, in a medium bowl, pour your milk of choice over the GF flour, little by little, whisking continuously until very smooth. Carefully pour this into your soup, stirring frequently.
Allow it to simmer for about 10 minutes, stirring occasionally, over low heat. It should thicken quite fast.
Stir in the broccoli and continue to simmer for 5-6 minutes, or until broccoli is tender.
Season with sea salt and pepper to taste and serve.
Sprinkle with freshly grated parmesan cheese if desired.