Loaded Broccoli Soup
You can easily increase this recipe to make enough to freeze
Makes enough for: 2 people
Ingredients
- 140 g boneless chicken breast fillets, cut into strips
- 5 mls dried mixed herbs
- salt and freshly ground black pepper to season
- 22.5 mls olive oil, divided
- 1 shallot, peeled, cut in half and thinly sliced
- 2 cloves garlic, peeled and crushed
- 450 g whole broccoli, roughly chopped
- 500 mls bone broth *
- 5 mls English mustard powder
- 100 g cream cheese
- 80 g cheddar cheese, grated, divided
Method
- Place the chicken into a bowl, sprinkle the dried herbs over, then season generously
- Toss to coat, ensuring all the pieces are seasoned
- Heat 7.5mls olive oil in a heavy bottomed saucepan over a medium to high temperature (the one you will use for the soup)
- Once hot, add the chicken and brown
- Once browned, remove and set aside
- Add the rest of the olive oil to the saucepan and when hot, add the shallots
- Lower the temperature and sauté until soft
- Add the garlic and continue cooking until fragrant, and the shallots have taken on a little bit of colour
- Add the broccoli and stir to combine, then cook for 2 minutes
- Add the broth and mustard powder, increase the temperature and bring to the boil
- When boiling, lower the temperature and add the cream cheese
- Stir to combine, then leave to simmer until the broccoli is soft
- Remove a few florets for garnish, then blend the soup using a stick blender
- Add the chicken and 40g cheese and keep on the heat until the cheese has melted somewhat and the chicken is warm and cooked through
- Adjust the seasoning, and serve the soup garnished with the rest of the cheese and the florets you set aside
Notes
* I make mine from chicken bones, but you can always use store bought