Begin by heating the olive oil in a large stock pot over medium heat. Once hot, add the diced onion, carrots, celery, and garlic. Add a generous pinch of kosher salt and pepper to season. Stir frequently, cooking for about 5 to 6 minutes until the vegetables are softened and fragrant.
Next, stir in the broccoli florets. Allow them to cook for another 5 minutes until they become vibrant in color and just tender.
Then, add the parmesan rind, the cooked and shredded chicken, and the chicken stock to the pot. Bring the mixture to a boil, and then reduce the heat to let it simmer.
In a separate shaker cup, combine the milk and flour. Shake vigorously for about 30 seconds until the flour is fully incorporated and smooth. This will create a slurry that will help thicken the soup.
Slowly stream the milk mixture into the simmering soup, stirring continuously to prevent lumps. Let the soup simmer uncovered for about 10 to 15 minutes. You’ll notice it thickening beautifully and the flavors melding together.
As it simmers, taste the soup and adjust seasoning with more salt and pepper as needed. Just before serving, spritz in a bit of fresh lemon juice to add a pop of brightness.
Finally, ladle the Creamy Chicken and Broccoli Soup into bowls and serve immediately while it’s hot. Enjoy the comforting warmth!
