Broccoli-Chicken Soup

1. 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.
2. Add broccoli, spinach and chicken stock to pot. Reduce heat to a simmer and cook vegetables until tender, about 8 to 10 minutes.
3. 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. 
  • 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
  • ½ cup half-and-half
  • ½ teaspoon salt
  • Freshly ground pepper
  • 2 cups ready cooked shredded chicken

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