I guarantee that this caprese chicken is the greatest you’ve ever had and is also the simplest to prepare.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons butter
- 1 onion, chopped
- 4 large carrots, chopped
- 1 clove garlic, chopped
- 4 cups water
- 4 tablespoons chicken bouillon powder
- 1 pound fresh broccoli florets
- 2 cups half-and-half
- 3 tablespoons all-purpose flour
- ¼ cup ice water
- 1 tablespoon soy sauce
- ½ teaspoon ground black pepper
- ¼ cup chopped parsley
Instructions
- Melt butter in a saucepan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened.
- In a medium-sized cooking pot, add 4 cups water and chicken bouillon granules and bring to boil. Add precooked onion mixture to soup pot. Add broccoli florets, reserving a few pieces to be added near the end of cooking time. Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.
- In a blender or food processor, puree soup in batches and return to pot. Stir in half and half cream and remaining broccoli florets.
- In a cup, mix flour with 1/4 cup cold water to form a thin liquid.
- Bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired. Add soy sauce, black pepper, and stir well. Garnish with chopped parsley (or carrot curls) when serving. Serve soup hot or cold.
Nutrition Facts
| Calories | 247 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 10 g |
| Sodium | 1721 mg |
| Sugars | 6 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Pretty good
I’m not a fan of broccoli, but this recipe rocks! I added a ton of broccoli, so it was thick enough when I blended it and it didn’t need the flour. I also added kale and sauteed the garlic with the onions and carrots. Without the milk or cream it has a consistency of split pea soup. I will make this again when I have a lot of broccoli.
No need to transfer to a blender – use an immersion blender right in the pot. And use chicken broth or stock to simplify that step. Delicious soup!
I removed the carrots. It was amazing. My kids teens and little ones asked to make more the same day.
The soup was very delicious the only thing I did differently instead of adding half-and-half as I used 1% milk instead to cut down some of the calories,
Delicious! Made as is except all in one pot and with milk instead of cream. Very flavourful!
Would like the carrots to be in measurement form. I had 4 large carrots and my soup was yellow/orange. Guess too much carrots, but soup still had a good broccoli taste. I didn’t have a scale for the broccoli either, so just put in what I had.
This recipe turns out way too salty due to the obvious error of 4 Tbs chicken powder instead of 4 tsp. Each tsp chicken powder is used for each cup of water. 4 Tbs would be for 12 cups of water.
this soup is easy and delicous only thing I did different was use milk I had no cream thank you for sharing
Smooth texture with great taste. Easy to make. I made the recipe as written and was not disappointed.
I did make a change and used 1 cup half and half and then 1 cup milk just to keep it lighter but I think next time I will make it totally with the 2 cups half and half. We like some chunks of vegs in our cream soups so I only pureed about half the soup before adding it back to the pot. Good soup.
I read the reviews and made a few changes because of reviews. I added 2 small carrots, half the amount of chicken bouillon, 1/2 tbsp. soy sauce, 1 tsp lemon juice., and 1/2 cup velveeta cheese cup up in chunks. I used skim milk only. The soup had lots of flavor, only thing I would do different is try mashing it next time, but with my wisdom teeth just out, it was perfect, no chunks. I found it plenty salty enough by cutting back the soy sauce and chicken bouillion.
Technically, it’s a 4.5 star for me. Really good as it is but I am wondering if there was a spice that could give it a tiny kick. I will definitely make it again though. I was looking for a good “dairy-free” option due to an allergy for cream of broccoli soup and this fit the bill. I used almond milk rather than regular milk because and I was happy this worked out well. Also, I used the broccoli stalks (after I peeled them) and sauted them with the onions and carrots. I think it may have added to the rich taste and thick texture but, if it didn’t, it certainly didn’t take detract from the soup. Last, just minor points, I used an immersion blender and also used one pot to do the whole recipe to save clean-up time. Kudos on your recipe. It’s a keeper!
I made a vegan version of this recipe. Olive oil instead of butter and almond milk in place of half and half. I added a potato also and used the immersion blender which worked well. I offered grated cheese and croutons on the side. Delicious!
This soup is delicious. I added some celery and used vegetable stock instead of the chicken bullion. I used 2% milk instead of half and half, but it was so creamy I didn’t have to thicken it with the flour.
For a healthier version: I eliminated the cream, as well as the flour thickener; I added 4 small potatoes (peeled and diced) with the onions, carrot, and garlic. They thickened the soup well, no fat!
What can I say, but YUM! The only thing I changed was using chicken broth in lieu of water & bouillon only because I didn’t have the bouillon on hand. This recipe didn’t need any changes! Thanks for sharing! (PS – I think it was pretty unlike one of the other comments I read!) Will be a keeper in my household!
Very good! I had on hand only 2 carrots. Added only 1 cup of 1/2 and 1/2, and skipped flour step, per my hubby taste tester. Added salt and more soy sauce to taste. Thanks for posting!
I thought this was nice- family did not like it. Bland. Changed rating from 3 to 4 on second day. Leftovers much better- flavors mixed better or something?
I LOOOVVVVEEEEDDDD this soup! We used skim milk instead of cream and added cheese to the top at the end, but did everything else just like the recipe said. it is now one of my all time favorite soups! Yum!
It was very good but I also made some additions. My husband is not a creamed soup fan but I needed to use up a bunch of broccoli .This is what I did. Instead of H2O and bouillonI used chic broth then,reduced the milk by half. I used 1/4 cup heavy cream. 3/4 cup of 2% evaporated milk to total a cup . Then, I added 1/2 of a 14.5oz can of tomatoes w/green chili’s as well as 1/4 t of lemon-pepper instead of the black pepper. Cooked as stated. I really did not need the flour and water as the soup was very thick after pureeing some. I used it though since I had already mixed it up. All of it was not pureed as we like some chunky in our soup. It was a bit picante’ but that is how we like it. – Lynnita