Creamy Chicken and Broccoli Soup with Potatoes and Bell Peppers
This soup is a hearty and comforting meal that is perfect for a chilly day. The creamy broth is filled with tender chicken, nutritious broccoli, and flavorful potatoes and bell peppers. It's a delicious and satisfying dish that the whole family will love.
Nutrition Per Serving
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 large head of broccoli, chopped into small florets
- 2 medium potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
- 2 tablespoons olive oil
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the chicken and cook until browned on all sides, about 5 minutes.
- Remove the chicken from the pot and set aside.
- Add the onion and garlic to the pot and cook until softened, about 3 minutes.
- Add the potatoes, bell pepper, thyme, oregano, and basil to the pot and stir to combine.
- Pour in the chicken broth and bring to a boil.
- Reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.
- Add the broccoli to the pot and simmer for an additional 5 minutes.
- Stir in the heavy cream and return the chicken to the pot.
- Season with salt and pepper, to taste.
- Simmer for an additional 5 minutes, or until the soup is heated through.
- Serve hot and enjoy!
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