Chicken Broccoli Parmesan Soup

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Tis the season for lots of comforting soups! We are currently loving this simple one pot broccoli soup. This recipe is for those nights you don’t feel like cooking. Just stop in a grab a rotisserie chicken and make this delicious Parmesan soup!

This soup recipe is a riff on my Broccoli Feta Soup that went viral all over social media. That recipe, like this one, is also super simple to throw together. With this version, I decided to add in the shredded chicken to make it a complete meal! Everyone loved the outcome!

For this recipe, make sure you DON’T throw out those broccoli stems. We use the whole vegetable here, diced to bite sized pieces. I also added mushrooms to this recipe to make it more veggie rich and hearty! You can leave them out if you like! If you like this recipe you will love my Chicken Broccoli Cheddar Soup.

The perfect garnishes for this recipe are as follows: lots of good quality olive oil, chili pepper flakes, fresh squeezed lemon juice and extra freshly grated parmesan! You will not regret trying this recipe or if you like, my Italian Broccoli Tortellini Soup.

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Chicken Broccoli Parmesan Soup

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5 from 1 vote

Servings: 4

Prep Time: 5 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

This chicken broccoli parmesan soup is delicious and easy, perfect for a busy weeknight! It’s satisfying, loaded with vegetables and full of flavor!

Equipment

• large pot

Ingredients 

US CustomaryMetric

• 1 tbs olive oil
• 8 oz baby bella mushrooms
• 1½ lbs broccoli
• 4 cups low sodium chicken broth
• 3 cups water
• 3 cloves garlic, minced
• 1 tsp salt
• black pepper to taste
• 3/4 cups orzo pasta (uncooked)
• 2 cups shredded chicken (cooked)
• 1/2 cup shredded parmesan cheese
• Optional Garnish: chili pepper flakes, drizzle of olive oil, fresh lemon, more grated parmesan

Instructions

• Rinse and slice your broccoli into florets and dice the stems too.
• To a pot, add the oil and heat to medium high. Saute mushrooms until lightly golden brown on each side. Stir in the garlic for 30 seconds. Next, add in the broccoli, broth, water, salt and pepper to taste. Bring to a boil and then reduce heat to a simmer. Cover your pot and cook for 20 minutes.
• Using a potato masher to gently smash the broccoli – about 6 times. Leave large and small pieces in the soup for texture. Add in the orzo and cook uncovered, STIRRING CONSTANTLY, for 15 minutes or until pasta is cooked. Stay on top of the pot, the pasta will stick if left unattended. Taste and adjust seasonings if needed.
• Remove the pot from the burner and add in chicken and parmesan and mix it in. Serve in your bowls, drizzle with a little olive oil, squeeze on some lemon juice and top with chili pepper flakes to taste.

Notes

1. Store leftovers in airtight container in fridge. 
2. Sub in rice for the pasta to make it gluten free.

Nutrition

Calories: 413kcal | Carbohydrates: 38g | Protein: 37g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 61mg | Sodium: 975mg | Potassium: 1164mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1186IU | Vitamin C: 154mg | Calcium: 263mg | Iron: 3mg

Author: Stella Drivas