Creamy Chicken, Broccoli, and Potato Soup
Creamy Chicken, Broccoli, and Potato Soup
Ingredients
For the Chicken
- 2 bone-in chicken thighs, about 1 1/4 pounds total
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 1/2 pounds potatoes, peeled and diced into 1/2-inch cubes
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 4 cups fresh broccoli, florets, chopped into bite-sized pieces
For Creaminess and Finishing
- 1 1/2 cups milk, whole or 2%
- 1/2 cup plain Greek yogurt
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Pat chicken thighs dry and season generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium-high heat. Add chicken thighs, skin-side down, and sear for 5-7 minutes until golden brown and crispy. Flip and sear for another 3-5 minutes. Remove chicken from the pot and set aside on a plate.
⏱️ 12 min
- 2
Reduce heat to medium. Add 1 tablespoon olive oil to the pot, if needed. Add diced onion and carrots, sautéing for 5-7 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
⏱️ 8 min
- 3
Sprinkle all-purpose flour over the vegetables and stir continuously for 1-2 minutes to create a roux. This will help thicken the soup.
⏱️ 2 min
- 4
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes, Worcestershire sauce, dried thyme, dried oregano, and bay leaf. Bring the soup to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until potatoes are tender.
⏱️ 20 min
- 5
While the soup simmers, allow the seared chicken thighs to cool slightly. Once cool enough to handle, remove the skin and bones, then shred the chicken meat into bite-sized pieces.
⏱️ 5 min
- 6
Once potatoes are tender, stir in the fresh broccoli florets. Cook for 5-7 minutes, uncovered, until the broccoli is tender-crisp.
⏱️ 7 min
- 7
Remove the bay leaf. Stir in the milk and Greek yogurt until well combined. Return the shredded chicken to the pot. Heat through gently, do not boil after adding milk and yogurt.
⏱️ 3 min
- 8
For a creamier texture, use an immersion blender to blend about 1/3 to 1/2 of the soup directly in the pot. Alternatively, carefully transfer 2-3 cups of the soup to a regular blender, blend until smooth, and return to the pot. This step is optional but creates a thicker, more luxurious soup.
⏱️ 3 min
- 9
Stir in the shredded mozzarella cheese until melted and smooth. Taste and adjust seasoning with additional salt and black pepper as needed.
⏱️ 2 min
- 10
Ladle the creamy chicken, broccoli, and potato soup into bowls. Garnish with fresh chopped parsley, if desired, and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken, Broccoli, and Potato Soup
Ingredients
For the Chicken
- 2 bone-in chicken thighs, about 1 1/4 pounds total
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 1/2 pounds potatoes, peeled and diced into 1/2-inch cubes
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 4 cups fresh broccoli, florets, chopped into bite-sized pieces
For Creaminess and Finishing
- 1 1/2 cups milk, whole or 2%
- 1/2 cup plain Greek yogurt
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Pat chicken thighs dry and season generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium-high heat. Add chicken thighs, skin-side down, and sear for 5-7 minutes until golden brown and crispy. Flip and sear for another 3-5 minutes. Remove chicken from the pot and set aside on a plate.
⏱️ 12 min - 2
Reduce heat to medium. Add 1 tablespoon olive oil to the pot, if needed. Add diced onion and carrots, sautéing for 5-7 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
⏱️ 8 min - 3
Sprinkle all-purpose flour over the vegetables and stir continuously for 1-2 minutes to create a roux. This will help thicken the soup.
⏱️ 2 min - 4
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes, Worcestershire sauce, dried thyme, dried oregano, and bay leaf. Bring the soup to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until potatoes are tender.
⏱️ 20 min - 5
While the soup simmers, allow the seared chicken thighs to cool slightly. Once cool enough to handle, remove the skin and bones, then shred the chicken meat into bite-sized pieces.
⏱️ 5 min - 6
Once potatoes are tender, stir in the fresh broccoli florets. Cook for 5-7 minutes, uncovered, until the broccoli is tender-crisp.
⏱️ 7 min - 7
Remove the bay leaf. Stir in the milk and Greek yogurt until well combined. Return the shredded chicken to the pot. Heat through gently, do not boil after adding milk and yogurt.
⏱️ 3 min - 8
For a creamier texture, use an immersion blender to blend about 1/3 to 1/2 of the soup directly in the pot. Alternatively, carefully transfer 2-3 cups of the soup to a regular blender, blend until smooth, and return to the pot. This step is optional but creates a thicker, more luxurious soup.
⏱️ 3 min - 9
Stir in the shredded mozzarella cheese until melted and smooth. Taste and adjust seasoning with additional salt and black pepper as needed.
⏱️ 2 min - 10
Ladle the creamy chicken, broccoli, and potato soup into bowls. Garnish with fresh chopped parsley, if desired, and serve hot.
⏱️ 1 min