Easy healthy chicken broccoli soup
A cozy, creamy chicken broccoli soup made effortlessly in the pressure cooker. Full of fresh veggies and tender chicken, it's the perfect one-pot comfort meal.
Equipment
- 1 Pressure cooker
- 1 Wooden spoon for stirring
Ingredients
Main ingredients
- 1 large onion chopped fine
- 2 large carrots peeled and chopped
- 2 celery ribs finely chopped
- 4 garlic cloves crushed
- 5 cups broccoli stalks chopped in early, florets added later
- 6 cups chicken stock or broth homemade or store-bought
- 2 cups milk optional, plant-based works
- 2 cups shredded chicken rotisserie or leftovers
- 1 bay leaf
- 1 teaspoon dried mixed herbs
- 1 tablespoon cornstarch mixed with water for thickening
- 1 tablespoon lemon juice optional
- salt and pepper to taste
Instructions
Instructions
- Sauté the onion, celery, carrot, and chopped broccoli stalks with a splash of oil in your pressure cooker on sauté setting until softened and browned (about 10 minutes).
- Add crushed garlic, bay leaf, dried herbs, and optional chili flakes. Stir one minute to release aroma.
- Pour in chicken stock and milk. Stir to combine.
- Seal the lid and bring cooker to pressure. Once pressurized, cook for 15 minutes.
- Let pressure release naturally. Do not force open the lid.
- Open lid, add broccoli florets and shredded chicken. Sauté a few minutes to warm through.
- Optional: Add cornstarch slurry to thicken soup. Stir until thickened.
- Finish with salt, pepper, and a squeeze of lemon juice to taste.
Notes
For thicker soup, use a cornstarch-water slurry. Stir in right before serving or after final sauté. Soup keeps 4 days refrigerated or freeze for longer storage. Remove bay leaf before serving.