Creamy Chicken Broccoli Soup

This Creamy Chicken Broccoli Soup is made using Gary’s QuickSteak Chicken Breast!

Chicken Front Label
Chicken Broccoli Soup

Creamy Chicken Broccoli Soup

Servings 4 people


  • 1 12 oz package Gary’s QuickSteak Chicken 
  • 1 Tbsp Butter
  • 1/2 Red Pepper, sliced in 1” strips
  • 1/2 Onion, diced
  • 1 clove Garlic, minced 
  • 1/2 tsp Dried Basil
  • 1 can Cream of Chicken Soup
  • 1 C Chicken Broth 
  • 1 3/4 C Milk 
  • 1/4 tsp Ground Black Pepper
  • 2 C Broccoli flowerets 
  • 1/2 tsp Salt
  • Chopped Parsley (Optional)


  • Using a large 3-quart saucepan prepare chicken according to package directions. 
  • Add garlic and basil to pan with chicken, stir to combine. Remove from pan, set aside.
  • Add butter to pan with diced onions and red pepper strips, sauté 2 to 3 minutes.
  • Add mushrooms, sauté until they just begin to soften. 
  • Add soup and broth to pan, stir until combined and smooth.
  • Add prepared chicken, season with salt and pepper, add milk and broccoli florets, heat until just boiling.
  • Reduce heat and cook until broccoli is tender. Garnish with chopped parsley. Serve with warm crusty bread. 


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