Light and Easy Recipes and Meal Ideas

Chicken and Broccoli Soup

Calories: 279
Chicken and Broccoli Soup

I make this soup on meal prep day and store it in containers for lunches or dinner during the week. The bones in the roasted chicken breasts give the broth a good flavor. I use a little flour to thicken it a bit. It's comes out like a cross between cream of broccoli soup and traditional chicken soup. Recipe makes 6 servings (about 2 cups each).

Yield/Servings: 6 Serving Size: 2 cups Total Cook/Prep time: 2.5 hours


  • 4 chicken breast pieces (bone in)
  • 10 cups water
  • 1/2 cup flour
  • 3/4 cup white cooking wine
  • 1 onion (diced)
  • 8 bullion cubes (chicken flavor)
  • 3 cups fresh broccoli florets
  • 4 carrots (peeled and sliced)
  • 1 cup navy beans (canned
  • rinsed and drained)
  • 1 tbsp garlic powder


Preheat oven to 375.

Roast the chicken breasts in the oven for about 1.25 hours  .

Allow the chicken to rest for 15 minutes and remove the skin.

Note: you can skip this step and use precooked boneless skinless chicken breast instead, but I prefer it roasted if I have the time.

In a stockpot (on low heat), add the white wine, 1 cup of the water, the flour and onions. Mix to combine.

Heat and stir until the mixture thickens (about 5 minutes).

Add the remaining water, carrots, broccoli, chicken breasts and garlic powder.

Bring it to a boil, then lower the heat and allow it to simmer 1 hour.

Remove the chicken breasts from the pot.

Use a fork to detach the chicken meat from the bones.

Add the shredded chicken back to the pot (without the bones).

Add the navy beans and mix to combine.

  5 (5 reviews)
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