CREAMY BROCCOLI & CHICKEN SOUP
Yield:
6
Ingredients
- 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
- Place the broccoli, onion, potatoes, chicken, carrot, celery, garlic and water in a pot and bring to a boil.
- Simmer, covered for about 30 minutes or until the chicken is cooked and the vegetables are tender.
- Remove the chicken, about a cup of broccoli and carrots from the pot and set aside.
- Puree the soup in a few batches in a blender until completely smooth.
- Heat the flour and olive oil over medium heat and cook until the flour gets a toasted aroma. Add milk and the soup.
- Shred the chicken and add back to the pot with the reserved broccoli.
- Chop the carrots and add to the pot.
- Season with salt and pepper.
- Bring to a boil. It will thicken beautifully.
- Sprinkle some crushed red pepper flakes and add a dash of heavy cream.
- Serve with my delicious grilled cheese croutons.
- Enjoy!
Leave a Reply