**Chicken Broccoli Soup Recipe
Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 4
Ingredients:
- Boneless, skinless chicken breasts weighing one pound (450g)
- 2 cups broccoli florets
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk (whole or 2%)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper, to taste
- Grated parmesan cheese for garnish (optional)
Instructions:
- Over medium heat, melt the butter in a big pot or Dutch oven. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and fragrant.
- Over the onion and garlic mixture, sprinkle the flour. Stir well to combine and cook for an additional 1-2 minutes to create a roux.
- Slowly pour in the chicken broth while continuously stirring to prevent lumps from forming. To a medium simmer, add the mixture.
- Add the cubed chicken, dried thyme, dried oregano, salt, and black pepper to the pot. Let the soup simmer for about 10-12 minutes, or until the chicken is cooked through and tender.
- Stir in the broccoli florets and continue to cook for an additional 5 minutes, or until the broccoli is tender but still vibrant green.
- Reduce the heat to low and pour in the heavy cream and milk. Stir well to combine and allow the soup to heat through. Do not let it boil to prevent curdling.
- Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Once the soup is heated through, remove the pot from the heat.
- Ladle the soup into serving bowls. If desired, garnish with grated parmesan cheese for an extra flavor kick.
Nutritional Information (per serving):
(Please keep in mind that nutritional values are estimates and may vary depending on individual components and portion proportions.)
- Calories: 340
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 125mg
- Sodium: 890mg
- Total Carbohydrates: 14g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 27g
Cook’s Tips:
- For a thicker soup, you can use more flour in the roux or puree some of the soup before adding the cream and milk.
- Customize the soup by adding shredded cheddar cheese or crumbled bacon on top.
- For up to three days, leftovers can be stored in the fridge in an airtight container. Gently reheat on the hob over low heat.
Enjoy this creamy and comforting Chicken Broccoli Soup as a hearty meal that’s perfect for any season!
