Broccoli Chicken and Potato Soup

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Creamy Broccoli Chicken and Potato Soup – A Cozy One-Pot Wonder

When the weather calls for something warm and comforting, this Creamy Chicken Broccoli Potato Soup is the answer. It’s the kind of meal that hugs you from the inside—simple, hearty, and packed with taste. The potatoes break down to create a naturally creamy base (no heavy cream needed!), the chicken stays tender, and the broccoli adds freshness. Oh, and a little cheese on top? Absolutely essential.

The best part? It’s a one-pot meal that’s easy enough for a weeknight but cozy enough for a Sunday dinner. Serve it with a slice of crusty bread or enjoy it on its own for the ultimate bowl of comfort.

chicken breast in saucepan

What You’ll Need for This Recipe

This recipe keeps it simple and wholesome with just a handful of pantry staples. Here’s what you need:

  • 1 kg (2.2 lbs) chicken breast, cut into large chunks
  • 3 large potatoes, peeled and chopped
  • 1 head of broccoli, chopped into small florets
  • 4 cloves garlic, minced
  • Salt, to taste
  • 1 chicken bouillon cube
  • Grated cheese, for garnish (optional but highly recommended!)

soup ingredients

Pro Tips for the Best Soup

  1. Pre-boil the chicken – This extra step removes impurities and gives the broth a cleaner, more refined taste.
  2. Don’t skimp on the garlic – It deepens the flavour and makes everything taste richer.
  3. Mash to your liking – If you prefer a smoother soup, mash the potatoes thoroughly. For a chunkier texture, leave some pieces intact.
  4. Add broccoli at the end – It cooks quickly, so adding it last keeps it fresh and vibrant, instead of mushy.
  5. Cheese matters – A good sharp cheddar or parmesan takes this to the next level.

 

chicken and potato soup

Tools You’ll Need

  • Large pot
  • Potato masher
  • Sharp knife & cutting board
  • Ladle

broccoli potato chicken soup

Substitutions & Variations

  • Make it dairy-free – skip the cheese or use a dairy-free alternative.
  • Use rotisserie chicken – save time by using pre-cooked shredded chicken instead of boiling raw chicken.
  • Try a different broth – swap the bouillon cube for homemade chicken broth for a deeper flavor.
  • Add extra veggies – carrots, celery, or spinach make great additions.
  • Make it extra creamy – stir in a splash of milk or a little heavy cream at the end for a richer texture.

Make-Ahead Tips

  • Prep ahead: Chop your potatoes, broccoli, and garlic earlier in the day to save time when cooking.
  • Store leftovers: This soup keeps well in the fridge for up to 4 days in an airtight container.
  • Freeze it: Freeze in portions for up to 2 months (just note that the texture of the potatoes may change slightly after thawing).

chicken broccoli potato soup

Leftovers & Storage

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Freeze in portions for up to 2 months (thaw overnight in the fridge before reheating).
  • Reheat: Warm in a pot over low heat, adding a splash of water if it’s too thick.

potato chicken broccoli soup

Final Thoughts

This Creamy Chicken Broccoli Potato Soup is comfort food at its best—simple, nourishing, and packed with flavour.

Whether you’re making it for a weeknight dinner or meal-prepping for the week, it’s a total win.

If you want a vegetarian broccoli soup why not try my cauliflower and broccoli soup? 

Try it out and let me know how it turns out in the comments section below! 

 

How to make Broccoli Chicken and Potato soup

Yield: 6

Broccoli Chicken and Potato Soup

chicken potato broccoli soup

Broccoli Chicken and Potato Soup is a hearty and comforting dish that combines chicken, creamy potatoes, and broccoli in a flavourful broth

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 kg (2.2 lbs) chicken breast, cut into large chunks
  • 3 large potatoes, peeled and chopped
  • 1 head of broccoli, chopped into small florets
  • 4 cloves garlic, minced
  • Salt, to taste
  • 1 chicken bouillon cube
  • Grated cheese, for garnish (optional but highly recommended!)

Instructions

1. Boil the Chicken

Add the chicken to a large pot and cover with water. Bring to a boil and cook for about 5–10 minutes. Drain and discard the water (this removes excess protein foam).

2. Cook the Potatoes

Refill the pot with fresh water, then add the chicken back in, along with the potatoes, minced garlic, and bouillon cube. Simmer for about 25 minutes, until the potatoes are very soft.

3. Mash It Up

Use a potato masher to mash the potatoes, breaking them down into a creamy base. As you mash, the chicken will naturally shred into bite-sized pieces.

4. Add the Broccoli

Stir in the chopped broccoli and let it cook for another 5 minutes until tender. Adjust salt to taste.

5. Serve and Enjoy!

Ladle the soup into bowls and top with grated cheese, if desired. Serve hot!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 170Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 232mgCarbohydrates: 34gFiber: 4gSugar: 2gProtein: 6g

This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.

Did you make this recipe?

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