Creamy Chicken Broccoli Baked Potato Soup |

Creamy Chicken Broccoli Baked Potato Soup

admin June 6, 2013

Ohhhh creamy soups…how I love you.  Especially this Creamy Chicken Broccoli Baked Potato Soup.  (In case this one isn’t your thing, try our Shrimp Bisque.  Or maybe make both.  Whatever you prefer.  The more creamy soups, the better.)

In my opinion, soup is good all the time!  So no excuses if it’s still warm where you are.  Why not add some broccoli (so healthy and delicious) and some chicken (a little extra protein) to create a delicious twist on an old favorite?  So I did.

Bake the potatoes ahead of time; I baked mine while I was also baking breakfast muffins.  When all the batches of muffins were done, so were the potatoes.  You can bake them the night before while you’re making dinner and store them in the fridge.  Keep the skins, too, and I’ll show you what to do with those next week!  (Make your own baked potato skins.  So worth it.)

Creamy Chicken Broccoli Baked Potato Soup

Creamy Chicken Broccoli Baked Potato Soup


  • 1 small onion, diced
  • 4 tbsp. butter
  • 4 tbsp. flour (sprouted, unbleached, brown rice, even navy bean — your choice)
  • 4 c. chicken stock
  • 1 4 – 6 oz. chicken breast, chopped into bite-sized pieces
  • 1/2 lb. fresh broccoli, chopped
  • 3 – 4 medium baked potatoes
  • 1/2 tsp. dried parsley
  • 1 c. milk
  • Sea salt and pepper to taste
  • Cheddar cheese, bacon, and green onions for serving


Heat a large soup pot over medium heat.  Melt the butter and add the onions.

butter and onions

Saute until softened.  Add the flour and stir it up to form a roux.


Add the chicken stock and stir until smooth.

chicken stock

Add your broccoli and chicken, plus some salt, pepper, and parsley.


Allow the soup to simmer for 15 – 20 minutes, until the chicken and broccoli are completely cooked.  Then add the flesh of the baked potatoes.


Reserve the skins!

Potato skins

Stir the soup, and add the milk.  If the soup is not as thick as you want, whisk a little flour into the cold milk before adding it to thicken the soup further.


Serve the soup as soon as the potato is heated through and it is as thick as you want.  Less than five minutes after adding the final ingredients!  Yes, the soup comes together quickly.

Add some cooked, crumbled bacon, shredded cheddar, and/or green onions to the top of the soup.  Delicious.

What’s your favorite style of baked potato soup?

**this post has been entered into Simple Lives Thursday #150, Pinterest Party and Features, Thursday’s Temptation #67, Homemade by You #54, Think Tank Thursday #33, Catch a Glimpse Party, Show and Tell #29, It’s a Party #109, and Proverbs 31 Thursdays.**

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  1. This looks great! What do you do with the reserved skins? Use them in another recipe or just eat them?


  2. […] Modern Alternative Mama posted a recipe for Creamy Chicken Broccoli Baked Potato Soup.  I didn’t know what to make for dinner and I had all the ingredients for this on hand.  I […]


  3. This looks yummy! Could you verify the amount of chicken – should that be 1/4 of a 6 oz. chicken breast? Fourteen sounds like too much, but 1/4 doesn’t seem like enough. Thanks!


  4. […] Creamy Chicken Broccoli Baked Potato Soup […]


  5. […] this time…but maybe next time I will.  If beef isn’t your thing, try our Creamy Chicken Broccoli Baked Potato Soup […]


  6. […] Baked Potato Soup — A simple favorite.  Keep it simple, or dress it up with delicious toppings like bacon and cheese. […]


  7. […] week I posted a delicious recipe for Chicken Broccoli Baked Potato Soup.  If you haven’t seen it, go back and […]


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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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