Broccoli Chicken Soup

Broccoli Chicken Soup for two garnished with crispy bacon and Parmesan cheese

5 from 1 review

Creamy broccoli chicken soup for two garnished with crispy bacon and Parmesan cheese.


  • 1 slice bacon
  • 1/4 cup diced onion
  • 2 cloves minced garlic
  • 1/2 pound boneless skinless chicken breast, cut into 1-inch pieces seasoned with salt
  • 2 cups broccoli florets
  • 2 1/2 cups chicken stock
  • 1/2 tablespoon flour
  • 1/2 tablespoon unsalted butter
  • 1/4 cup heavy cream (see note 1)
  • 1 tablespoon parsley (half for the soup and half for the garnish)
  • 2 tablespoons grated Parmesan cheese


  1. Cook the bacon over medium heat in a 3-quart saucepan until crispy. Remove the bacon reserving the fat in the pan. Add the onion and garlic to the pan and cook it for a few minutes, or until it starts to soften. Add the chicken, stir and cook it until it’s no longer pink on the outside. Add the broccoli and chicken stock. Raise the heat to bring the pan to a boil, and then reduce the heat to maintain a simmer. Simmer the soup for 15 minutes.
  2. While the soup is simmering, mash the butter and flour together in a small bowl. Add about a 1/4 cup of the hot soup (liquid only) and whisk to combine. Add the butter/flour mixture back to the soup and stir.
  3. In the last five minutes, add the cream and 1/2 tablespoon chopped parsley. and stir to combine. Let the soup simmer another five minutes and, meanwhile, finely chop the cooked bacon. To serve: top each serving with some chopped bacon, the rest of the parsley and Parmesan cheese.


  1. If making the soup ahead of time (or if you plan to freeze part of it) leave the cream out. It won’t hold well if chilled or frozen. Only add the cream once the soup is warmed-up and you are ready to serve it.


Keywords: chicken broccoli soup