Creamy Chicken and Broccoli Soup with Potatoes and Bell Peppers

Jamie Cross

Jamie Cross

about 1 year ago

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.

Cooking Time

45 minutes

Serving Size

6 servings

Nutrition Per Serving

Cal

420

Protein

30g

Fat

24g

Sat Fat

12g

Carbs

23g

Chole

130mg

Fiber

4g

Sugar

5g

Sodium

820mg

Ingredients

  • 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

Instructions

  • 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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