Broccoli, Tomato and Chicken Soup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 3 |
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It is cold out and we had half of Broccoflower Archer (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 Broccoflower Archer ***you could substitute 1/2 pound broccoli and 1 to 2 teaspoons balsamic vinegar.*** Ingredients:
1 1/2 teaspoons olive oil |
1/2 large onion, chopped |
1 garlic clove, minced |
1/2 broccoflower, from broccoflower archer (made using broccoli-see note in description for using broccoli in place of broccoflower archer) |
14 1/2 ounces diced fire-roasted tomatoes |
15 ounces chicken broth |
1/2 cooked chicken breast, chopped |
1/4 teaspoon 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.
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