EASY HEALTHY CHICKEN BROCCOLI SOUP #VEGEN #CHICKDINNER
On nippy evenings there's simply nothing superior to having a steaming bowl of delightful soup to warm you up and this simple, solid chicken broccoli soup resembles an embrace in a bowl. It's rich and loaded with surface while not being excessively substantial or burdened with cream or a flour base.
I utilize a cornstarch slurry to thicken the soup somewhat however that is absolutely discretionary. Different approaches to thicken the soup is to include some pureed potatoes or by pureeing 33% of the soup and mixing it over into the pot. The milk includes smoothness yet can likewise be substituted with a sans dairy rendition or just utilize chicken stock. It's the sort of formula that meets up rapidly (on account of the rotisserie chicken) with straightforward however make sure to make a major pot since this is genuinely useful for lunch the following day.
HOW DO YOU MAKE CHICKEN AND BROCCOLI SOUP?
Begin by sautéing onion, celery, carrot and hacked broccoli stalks until delicate and fragrant at that point include garlic and flavoring. Include chicken stock, milk and cornflour blend (discretionary to thicken) and bring to a stew at that point include the broccoli and destroyed chicken and permit to cook until the broccoli is delicate. Season to taste and present with dry bread.
Ingredients :
- 1 large onion finely chopped
- 2 large carrots peeled and finely chopped
- 2 celery ribs finely chopped
- 4 garlic cloves crushed
- 1 bay leaf
- 1 tbsp dried mixed herbs
- 1 tsp chilli flakes/red pepper flakes (optional)
- 5 cups broccoli stems removed and finely chopped
- 6 cups chicken stock/broth (Home-made or good quality store bought )
- 2 cups milk
- 2 tbsp cornflour/cornstarch mixed with 2 tbsp water
- 2 cups shredded chicken (I used rotisserie chicken)
- salt and pepper to taste
- lemon juice to taste
Instructions :
- Sauté the onion, celery, carrot and broccoli stalks in a splash of oil until soft and fragrant and just starting to brown (this takes around 10 minutes).
- Add the garlic, bay leaf and herbs and sauté for another minute before adding the chicken stock, milk and cornflour mixture.
- Bring to a simmer then add the broccoli florets and shredded chicken.
- Allow to cook for 15 minutes then season with salt, pepper and lemon (optional).
- Serve with crusty bread.
For more detail :http://bit.ly/2xMfjDN
