Broccoli, Tomato and Chicken Soup

Submitted by Debbwl

"It is cold out and we had half of recipe #258128 (made with broccoli) and a chicken breast left from last night so what to do but make soup. While I used what was left from recipe #258128 ***you could substitute 1/2 pound broccoli and 1 to 2 teaspoons balsamic vinegar.***"

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 3

ingredients

• 7.39 ml olive oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 broccoflower, from Broccoflower Archer (made using broccoli-see note in description for using broccoli in place of Broccoflower Archer)
• 411.06 g diced fire-roasted tomatoes
• 425.24 g chicken broth
• 1 cooked chicken breast, chopped
• 1.23 ml crushed red pepper flakes (optional depending on your taste)
• salt & fresh ground pepper
• parmesan cheese (to garnish)
• fresh bay leaf (to garnish)

directions

1. Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes.
2. Stir garlic through the onion; cook and stir until garlic is fragrant and slightly soft, another 1 to 2 minutes.
3. Place broccoli, diced tomatoes, chicken broth, chopped chicken and crushed red pepper if using into the stockpot. Reduce heat to medium-low, bring the mixture to a simmer, and cook 20-30 minutes till heated through.
4. Season to taste with salt and pepper, garnish with just a bit of parmesan cheese and one or two fresh bay leafs.

Reviews

[Annacia]

Oh my goodness, yum yum. I love broccoli and all of the great things in this warming and comforting soup. I enjoyed it last evening for dinner with fresh hot biscuits. It not hard to make and uses things that I usually have on hand. I might add that this is a bright point of feel good enjoyment in this season of wonderful but rich indulgences. Thanks very much Deb.