theinbetweenismine

just a girl living the expat life

8: Recipe | Creamy Broccoli-Chicken Soup

filed under: food, NaBloPoMo, recipe

I am doing NaBloPoMo this month. 30 blog posts in 30 days. Come join me. #nablopomo2020

Hooray for soup season. I couldn’t be more excited that the temperatures are finally falling a bit here in Northern California so that I can start rotating soups into my meal planning again. This light, creamy broccoli chicken soup was one of our favorites last year and I’ve been waiting for the right moment to share the recipe with you. 

Ingredients

2 chicken breasts
1 large onion chopped
4 large carrots peeled chopped
6 stalks of celery chopped
2 garlic cloves crushed
1 tbsp dried mixed herbs de Provence
12 oz broccoli florets
7 cups vegetable broth
1 cup of half and half 
2 tbsp flour mixed with 2 tbsp water (for thickening)
salt and pepper to taste
lemon juice to taste
1 tsp red pepper flakes (optional)

Sauté the onion, celery, and carrots in a little bit of olive oil until soft and fragrant. Add the garlic and sauté for another 2 minutes. 

Add the vegetable broth and chicken breasts and bring to a boil, then turn down the heat and simmer for about 15 minutes.

Add the broccoli florets, the cup of half and half, and the flour mixture and simmer for another 10-15 minutes.

Remove the chicken breasts and shred, then return to the pot.

Add salt, pepper, and lemon juice to taste.

If you like it a little spicy, add red pepper flakes (optional).

Enjoy!

Creamy Broccoli-Chicken Soup

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Servings 4
Calories 294 kcal

Ingredients
  

  • 2 chicken breasts
  • 1 large onion chopped
  • 4 carrots chopped
  • 6 stalks celery chopped
  • 2 cloves garlic crushed
  • 1 tbsp dried mixed herbs de Provence
  • 12 oz broccoli florets
  • 7 cups vegetable broth
  • 1 cup half and half
  • 2 tbsps flour (mixed with 2 tbsps water) for thickening
  • salt and pepper to taste
  • lemon juice to taste
  • 1 tsps red pepper flakes optional

Instructions
 

  • Sauté the onion, celery, and carrots in a little bit of olive oil until soft and fragrant.
  • Add the garlic and sauté for another 2 minutes. 
  • Add the vegetable broth and chicken breasts and bring to a boil, then turn down the heat and simmer for about 15 minutes.
  • Add the broccoli florets, the cup of half and half, and the flour mixture and simmer for another 10-15 minutes.
  • Remove the chicken breasts and shred, then return to the pot. 
  • Add salt, pepper, and lemon juice to taste. 
  • If you like it a little spicy, add red pepper flakes (optional).

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