Name: Broccoli Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons clarified butter or ghee; 3 large shallots, diced; 5 garlic cloves, minced; 3 cups shredded or chopped cooked chicken or turkey; ½ teaspoon crushed chili flakes (or to taste); 5 cups chicken or turkey bone broth; 2 cups unsweetened almond milk (or unsweetened coconut milk); ¼ cup gluten-free flour or arrowroot powder; 3 cups small-chopped broccoli florets; Sea salt and black pepper, to taste; Optional: Freshly grated parmesan cheese for garnish

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A rich, dairy-free creamy soup packed with tender chicken, crisp broccoli, and savory aromatics — this cozy bowl is one I turn to when I want something comforting, quick, and nourishing. It’s perfect for using up leftovers while still feeling fresh and satisfying.

Why You’ll Love This Recipe

I love how this soup delivers a creamy, flavorful experience without using any dairy. It’s hearty, balanced, and comes together in just 30 minutes. Whether I’m working with leftover chicken or prepping ahead, this recipe is flexible, easy, and full of nutrient-dense ingredients that keep me feeling good.

Broccoli Chicken Soup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons clarified butter or ghee
3 large shallots, diced
5 garlic cloves, minced
3 cups shredded or chopped cooked chicken or turkey
1/2 teaspoon 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 black pepper, to taste
Optional: Freshly grated parmesan cheese for garnish

Directions

I melt the butter or ghee in a large stockpot over medium heat. I add the diced shallots and garlic, sautéing for 2–3 minutes until fragrant and translucent.
I stir in the cooked chicken, chili flakes, and bone broth, bringing the mixture to a high simmer.
In a small bowl, I whisk the almond milk with the gluten-free flour or arrowroot powder, adding a little at a time until smooth.
I slowly pour this mixture into the soup while stirring constantly, then let it simmer on low heat for about 10 minutes until thickened.
I add the broccoli and continue simmering for another 5–6 minutes until it’s tender but still bright green.
I season the soup with salt and black pepper to taste.
I serve it hot, optionally garnished with freshly grated parmesan cheese.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 295 kcal per serving

Variations

Sometimes I use coconut milk for a richer, slightly sweet flavor. I also like stirring in baby spinach or kale at the end for extra greens. For more depth, I add a pinch of nutmeg or turmeric. If I have leftover roasted vegetables, I toss them in too.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the soup gently on the stove over medium-low heat, stirring often. I avoid boiling it to keep the texture smooth. It also freezes well for up to 2 months — I just thaw and reheat when ready.

FAQs

Can I use fresh chicken instead of cooked?

Yes, I cook diced chicken in the pot first with a little oil, then remove it before proceeding with the recipe. I return it when adding the broth.

Is this soup really creamy without dairy?

Yes, the combination of almond milk and thickener gives it a creamy texture without needing cream or cheese.

What’s the best substitute for almond milk?

I use unsweetened coconut milk or oat milk for similar results. Just make sure it’s plain and unsweetened.

Can I make this soup vegetarian?

Yes, I use vegetable broth and swap the chicken for chickpeas or white beans for a protein boost.

How do I keep the broccoli bright green?

I add it toward the end and simmer just until tender to preserve its color and texture.

Conclusion

Creamy Broccoli Chicken Soup is one of my favorite fast, nourishing meals. It’s full of wholesome ingredients, cozy without being heavy, and easily adaptable to whatever I have on hand. Whether I make it for lunch or dinner, it always hits the spot.