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Broccoli-Parmesan Chicken Soup


Who doesn’t love a nice warm soup in these cooler temps? This one packs some veggie goodness with satiating protein. You can’t go wrong!

  • 2 pounds broccoli (about 2 heads)
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • salt
  • pepper
  • 4 cups low-sodium chicken broth
  • 3 cups baby spinach
  • 1/3 cup grated parmesan
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 2 cups shredded cooked chicken


  1. Cut tops of broccoli into small florets and thinly slice stems. Keep florets separate from stems.

  2. Heat olive oil in large pot on medium, then add garlic and onion. Cook until sizzling, about 2 minutes.

  3. Add broccoli stems and season with 1/2 teaspoon each Salt and Pepper. Cover and cook 3 minutes.

  4. Add florets and 1/2 cup water. Cover immediately and steam until bright green, 3 to 6 minutes.

  5. Transfer half of florets to bowl and set aside.

  6. Add chicken broth and baby spinach. Simmer for 10 minutes.

  7. Add grated Parmesan, lemon zest and lemon juice.

  8. Puree with immersion blender or standard blender.

  9. Stir in shredded chicken and reserved broccoli florets.

  10. Enjoy!

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