Chicken- Broccoli Soup
Chicken- Broccoli Soup is a soup that serves 6. Watching your figure? This gluten free recipe has 285 calories, 34g of protein, and 4g of fat per serving. For $2.83 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 331 person found this recipe to be scrumptious and satisfying. Autumn will be even more special with this recipe. It is brought to you by Recipe Girl. From preparation to the plate, this recipe takes around 1 hour. If you have onion, broccoli florets, dry white wine, and a few other ingredients on hand, you can make it. With a spoonacular score of 97%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Chicken Broccoli Alfredo Soup, Chicken-Broccoli-Tortellini Soup, and Broccoli & Chicken Noodle Soup.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 35 minutes
Ingredients:
1 cup finely chopped broccoli stems
1 1/2 cups broccoli florets
1 (15 ounce) can black beans, rinsed & drained
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
4 cups chicken broth
1 pound chicken breasts, cooked & cubed
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 cup dry white wine
1 (12 ounce) can evaporated skim milk
1/2 cup finely chopped onion
1/2 teaspoon dried oregano
1 teaspoon Tabasco sauce
1 Tablespoon worcestershire sauce
Equipment:
pot
Cooking instruction summary:
1. Spray the bottom of a stockpot with nonstick spray. Add carrots, onion, celery and broccoli stems. Sauté over medium heat for 5 minutes. Stir in thyme, oregano, basil and wine. Simmer for 15 minutes or until liquid is reduced by half. 2. Add cubed chicken, broth and beans to the mixture in the stockpot. Cook over low heat for 3-5 minutes or until heated through. Stir in evaporated milk and broccoli florets. Cook for 5 minutes, stirring constantly to prevent the soup from boiling. Stir in worcestershire sauce and Tabasco and cook for 2 minutes. 3. Serve immediately.
Step by step:
1. Spray the bottom of a stockpot with nonstick spray.
2. Add carrots, onion, celery and broccoli stems. Sauté over medium heat for 5 minutes. Stir in thyme, oregano, basil and wine. Simmer for 15 minutes or until liquid is reduced by half.
3. Add cubed chicken, broth and beans to the mixture in the stockpot. Cook over low heat for 3-5 minutes or until heated through. Stir in evaporated milk and broccoli florets. Cook for 5 minutes, stirring constantly to prevent the soup from boiling. Stir in worcestershire sauce and Tabasco and cook for 2 minutes.
4. Serve immediately.
Nutrition Information:
