This Chicken Broccoli Soup is good grub for eating light!
This is a lightly creamy soup filled with veggies, spices, chicken and beans. It’s hearty and filling, but it’s a pretty light soup too. It’s a good soup to eat if you are in the midst of a chilly winter. And it’s a good soup to make if you are eating lighter and need something filling for lunch or dinner. And, if you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card at the end of this post.
Ingredients needed:
- broccoli
- carrots
- onion
- celery
- white wine
- dried thyme, oregano and basil
- cooked chicken breast
- chicken broth
- canned black beans
- evaporated skim milk
- Worcestershire sauce
- Tabasco sauce
How to make Chicken Broccoli Soup:
The complete, printable recipe is at the end of this post.
Add in the Worcestershire sauce and Tabasco and cook for 2 minutes.
It’s ready to serve! Ladle into bowls, and share. Sprinkle a little Parmesan cheese on top, if you’d like.
Don’t be afraid of adding evaporated milk to the soup. It’s added in place of half & half or heavy cream. It makes the soup creamy without all of the fat. I also add evaporated milk to my roasted chicken noodle soup recipe, which is my favorite chicken noodle soup ever.
The Best Soup Recipes:
- Tuscan Vegetable Soup with White Beans and Parmesan
- Sweet Potato Soup with Bacon and Crispy Sage
- Vegetable Beef Noodle Soup
- Baked Potato and Bacon Soup
- Greek Orzo and Chicken Soup
Chicken Broccoli Soup
Ingredients
- 1 cup finely chopped broccoli stems
- ½ cup finely chopped carrots
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- ½ cup dry white wine
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 pound chicken breasts, cooked and cubed
- 4 cups chicken broth
- One 15-ounce can black beans, rinsed and drained
- One 12-ounce can evaporated skim milk
- 1½ cups broccoli florets
- 1 tablespoon worcestershire sauce
- 1 teaspoon Tabasco sauce
Instructions
- Spray the bottom of a stockpot with nonstick spray. Add the broccoli stems, carrots, onion and celery. Sauté over medium heat for 5 minutes. Stir in the wine, thyme, oregano and basil, and simmer for 15 minutes or until the liquid is reduced by half.
- Add the cubed chicken, broth and beans to the mixture in the stockpot. Cook over low heat for 3 to 5 minutes or until heated through.
- Stir in the evaporated milk and broccoli florets. Cook for 5 minutes, stirring constantly to prevent the soup from boiling. Add in the Worcestershire sauce and Tabasco and cook for 2 minutes.
- Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
