Light and easy meal ideas and recipes.

Chicken and Broccoli Soup

Points: 2
Chicken and Broccoli Soup
I make this soup on meal prep day and store it in containers for lunches or dinner during the week. The bones in the roasted chicken breasts give the broth a good flavor. I use a little flour to thicken it a bit. It's comes out like a cross between cream of broccoli soup and traditional chicken soup. Recipe makes 6 servings (about 2 cups each).
Total Cook/Prep time: 2.5 hours

Ingredients

  • 4 chicken breast pieces (bone in)
  • 10 cups water
  • 1/2 cup flour
  • 3/4 cup white cooking wine
  • 1 onion (diced)
  • 8 bullion cubes (chicken flavor)
  • 3 cups fresh broccoli florets
  • 4 carrots (peeled and sliced)
  • 1 can navy beans (rinsed and drained)
  • 1 tbsp garlic powder

Directions

Preheat oven to 375

Roast the chicken breasts in the oven for about 1.25 hours  

Allow the chicken to rest for 15 minutes and remove the skin

Note: you can skip this step and use precooked boneless skinless chicken breast instead, but I prefer it roasted if I have the time.

In a stockpot (on low heat), add the white wine, 1 cup of the water, the flour and onions. Mix to combine.

Heat and stir until the mixture thickens (about 5 minutes)

Add the remaining water, carrots, broccoli, chicken breasts and garlic powder

Bring it to a boil, then lower the heat and allow it to simmer 1 hour.

Remove the chicken breasts from the pot.

Use a fork to detach the chicken meat from the bones.

Add the shredded chicken back to the pot (without the bones).

Add the navy beans and mix to combine.

RATING:  
  5 (3 reviews)
RATE THIS RECIPE:  
  • Subscribe to get new recipes delivered to your inbox.