This soup is perfect for those wishing to watch their calories, but still wanting flavor.
Prep Time: 25minutes 
Cook Time: 35minutes 
Total Time: 1hour 

Course: Soup
Keyword: broccoli, chicken soup


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Servings: 6 servings
Calories: 276kcal



  • 1 cup finely chopped broccoli stems
  • ½ cup finely chopped carrots
  • ½ cup finely chopped onion
  • ½ cup finely chopped celery
  • ½ cup dry white wine
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 pound chicken breasts, cooked and cubed
  • 4 cups chicken broth
  • One 15-ounce can black beans, rinsed and drained
  • One 12-ounce can evaporated skim milk
  •  cups broccoli florets
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon Tabasco sauce



  1. Spray the bottom of a stockpot with nonstick spray. Add the broccoli stems, carrots, onion and celery. Sauté over medium heat for 5 minutes. Stir in the wine, thyme, oregano and basil, and simmer for 15 minutes or until the liquid is reduced by half.
  2. Add the cubed chicken, broth and beans to the mixture in the stockpot. Cook over low heat for 3 to 5 minutes or until heated through.
  3. Stir in the evaporated milk and broccoli florets. Cook for 5 minutes, stirring constantly to prevent the soup from boiling. Add in the Worcestershire sauce and Tabasco and cook for 2 minutes.
  4. Serve immediately.


Serving: 1servingCalories: 276kcalCarbohydrates: 30gProtein: 29gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 54mgSodium: 821mgPotassium: 981mgFiber: 8gSugar: 9gVitamin A: 2069IUVitamin C: 38mgCalcium: 232mgIron: 3mg
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