Main Course/ Soup

CREAMY BROCCOLI & CHICKEN SOUP

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Ingredients

  • Serves 6:
  • 2 pounds frozen broccoli florets
  • 2 potatoes, cut into medium sized pieces
  • 1 medium onion, quartered
  • 3 celery sticks, chopped
  • 5-6 garlic cloves, peeled
  • 2 carrots, peeled
  • 3/4 - 1 pound boneless chicken thighs
  • 4 cups water
  • salt and freshly ground pepper
  • 2 cups whole milk
  • 4 tablespoons olive oil
  • 4 tablespoons all purpose flour
  • pinch of crushed red pepper flakes
  • splash of heavy whipping cream (optional)
  • Grilled cheese croutons

Instructions

1

Place the broccoli, onion, potatoes, chicken, carrot, celery, garlic and water in a pot and bring to a boil.

2

Simmer, covered for about 30 minutes or until the chicken is cooked and the vegetables are tender.

3

Remove the chicken, about a cup of broccoli and carrots from the pot and set aside.

4

Puree the soup in a few batches in a blender until completely smooth.

5

Heat the flour and olive oil over medium heat and cook until the flour gets a toasted aroma. Add milk and the soup.

6

Shred the chicken and add back to the pot with the reserved broccoli.

7

Chop the carrots and add to the pot.

8

Season with salt and pepper.

9

Bring to a boil. It will thicken beautifully.

10

Sprinkle some crushed red pepper flakes and add a dash of heavy cream.

11

Serve with my delicious grilled cheese croutons.

12

Enjoy!

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