Light and Easy Recipes and Meal Ideas
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).
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 cup navy beans (canned
- 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.
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