RECIPE: Chef Jeff's Homemade Broccoli-Chicken Soup
INGREDIENTS
• 2 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 1 teaspoon chopped fresh thyme
• 8 cups chopped broccoli, stems and florets
• 2 cups fresh spinach
• 6 cups reduced-sodium chicken broth (to keep plant-based, substitute vegetable broth for chicken broth)
• ½ cup half-and-half (skip to keep this a plant-based, or vegan recipe)
• ½ teaspoon salt
• Freshly ground pepper
• 2 cups ready cooked shredded chicken
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 1 teaspoon chopped fresh thyme
• 8 cups chopped broccoli, stems and florets
• 2 cups fresh spinach
• 6 cups reduced-sodium chicken broth (to keep plant-based, substitute vegetable broth for chicken broth)
• ½ cup half-and-half (skip to keep this a plant-based, or vegan recipe)
• ½ teaspoon salt
• Freshly ground pepper
• 2 cups ready cooked shredded chicken
You'll love this recipe from Chef Jeff’s Flip My Food, and not just because it’s absolutely delicious. This hefty, nutritious meal keeps the waistband slim and the belly full.
DIRECTIONS
- Heat oil in medium pot over medium-high heat. Add onions and celery and sauté until vegetables have softened about 4 to 6 minutes. Add garlic and thyme and cook until fragrant, about 1 minute.
- Add broccoli, spinach and chicken stock to pot. Reduce heat to a simmer and cook vegetables until tender, about 8 to 10 minutes.
- Pour soup into a blender and puree in batches until smooth. Stir in half-and-half and season with salt and pepper to taste. Garnish with shredded chicken.