Broccoli, Tomato and Chicken Soup
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.***
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INGREDIENTS
Nutrition- 1 1⁄2teaspoons olive oil
- 1⁄2
- 1
- 1⁄2broccoflower, from Broccoflower Archer (made using broccoli-see note in description for using broccoli in place of Broccoflower Archer)
- 14 1⁄2ounces diced fire-roasted tomatoes
- 15ounces chicken broth
- 1⁄2cooked chicken breast, chopped
- 1⁄4
- salt & fresh ground pepper
-
- fresh bay leaf (to garnish)
DIRECTIONS
- Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes.
- Stir garlic through the onion; cook and stir until garlic is fragrant and slightly soft, another 1 to 2 minutes.
- 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.
- Season to taste with salt and pepper, garnish with just a bit of parmesan cheese and one or two fresh bay leafs.