High-Fiber, High-Protein Creamy Broccoli Chicken Soup Recipe (30 Minutes, 9 Ingredients) High Protein Recipes High Fiber Recipes Soups Dinner Lunch Chicken Recipes Gluten-free Budget Recipes

"I completely adore a warm bowl of creamy broccoli soup (I love all soup actually), but I wanted to get more protein from my bowl of broccoli soup and make a meal out of it," says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®. "I’ve had lots of leftover turkey and chicken hanging around the house after the holidays, so I did a quick trial on this combo and it turned out great!"

This creamy broccoli and chicken soup is "really quick and simple to prepare while being satisfying and nutritious thanks to the addition of the bone broth and leftover pulled turkey or chicken. I like to add lots of broccoli to my soup because it’s one of my favorite vegetables. The shallots and garlic sautéed in butter gave this soup some good flavor, so it tastes like it cooked longer than it really did."

Serve hot bowls of this gluten-free, high-fiber and high-protein soup sprinkled with freshly grated Parmesan cheese for dinner or lunch. Be sure to read about the health benefits of fiber and the health benefits of protein.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 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 red pepper flakes (or to taste)
• 5 cups chicken broth (or turkey 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

Here's how to make it: 

1. Melt the butter in a large stockpot over medium heat. Sauté the shallots and garlic for 2 to 3 minutes until they are fragrant and translucent.
2. Add in the chicken or turkey, crushed red pepper flakes and broth. Bring to a high simmer and give it all a good stir.
3. In a medium bowl, pour the milk over the flour, little by little, whisking continuously until very smooth. Carefully pour this into the soup, stirring frequently. Allow it to simmer for about 10 minutes, stirring occasionally, over low heat. It should thicken quite fast.
4. Stir in the broccoli and continue to simmer for 5 to 6 minutes, or until broccoli is tender. Season with sea salt and pepper to taste. (This soup recipe would also work well using frozen broccoli, just make sure you simmer until it’s nicely tender.) Serve. Store any leftover soup in an airtight container in the fridge and reheat in the microwave.

Recipe and photo courtesy of Clean Food Crush®.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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