Broccoli Parmesan Chicken Soup
The View From the Great Island
Broccoli Parmesan Chicken Soup - a quick cooking vibrant soup that the whole family will love. It’s a cosy (and healthy!) one-pot meal ready in 30 minutes.
- 2 heads of broccoli (or broccoli crowns)
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1 medium yellow onion (diced)
- ½ tsp salt
- ½ tsp fresh cracked black pepper
- 32 ounce carton of chicken broth
- 3 large handfuls of baby spinach
- ½ cup freshly grated Parmesan cheese (you could substitute sharp white cheddar)
- ½ juice of lemon
- ½ cup cream
- 1 cooked chicken breast ((I used a rotisserie chicken) shredded)
- Meanwhile cut the broccoli into small florets, and thinly slice the tender, upper stems. Set a pot of water to boil on the stove for blanching the broccoli.
- Heat the oil in a large soup pot and sauté the stems, onion and garlic for about 8 minutes, stirring often.
- Plunge the florets into the pot of boiling water for about 30-45 seconds, then immediately drain and rinse briefly with cold water before proceeding with the recipe. I love how it sets the bright green of the broccoli.
- Add the chicken broth to the soup pot, and bring up to a simmer. Add the broccoli florets (reserving about 2 cups for garnish) along with the spinach. Bring the soup back to a boil, then gently simmer for 5-10 minutes. Stir in the cheese and lemon juice.
- Puree the soup, in batches, in a food processor. You can also use an immersion blender, but it will take longer.
- Return the soup to the pot, add the cream, and bring up to a simmer, then taste to adjust the salt or add extra cheese if you like.
- Ladle the soup into bowls garnished with the reserved broccoli florets and shredded chicken. Give each bowl a shower or Parmesan cheese and fresh cracked black pepper and dig in.