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Chicken Soup

Chicken Soup recipe image
This creamy chicken broccoli soup is the ultimate comfort food for chilly evenings. It combines tender broccoli florets and sweet shredded carrots in a velvety, protein-rich broth made with half-and-half. The dish is simple to prepare, coming together in under 40 minutes with pantry staples like chicken broth and all-purpose flour for thickening. It offers a gentle warmth without being heavy, making it perfect for a quick weeknight dinner or a soothing meal when you need something gentle on the stomach. The subtle seasoning of salt and pepper allows the fresh vegetables to shine, creating a wholesome, home-style flavor that satisfies without overwhelming. Serve it straight from the pot for maximum coziness.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Calories: 261.1
Description
This creamy chicken broccoli soup is the ultimate comfort food for chilly evenings. It combines tender broccoli florets and sweet shredded carrots in a velvety, protein-rich broth made with half-and-half. The dish is simple to prepare, coming together in under 40 minutes with pantry staples like chicken broth and all-purpose flour for thickening. It offers a gentle warmth without being heavy, making it perfect for a quick weeknight dinner or a soothing meal when you need something gentle on the stomach. The subtle seasoning of salt and pepper allows the fresh vegetables to shine, creating a wholesome, home-style flavor that satisfies without overwhelming. Serve it straight from the pot for maximum coziness.
Ingredients
  • 1 Large or 2 small stalks broccoli (about 3/4
  • 1 Small carrot
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 1 (14 1/2 ounce) can ready-to-serve chicken broth
  • 2 Tablespoons all-purpose flour
  • 1/4 cup Cold water
  • 1 cup Half-and-half
Directions
  1. 1
    Trim the large leaves from the broccoli and cut off any tough ends of the lower stems.
  2. 2
    Rinse the broccoli thoroughly with cool water.
  3. 3
    Cut the flower end from the stalk and separate the florets into bite-size pieces.
  4. 4
    Cut the broccoli stalk into small pieces, approximately 1/4- to 1/2-inch cubes.
  5. 5
    You should have about 3 cups of broccoli total; having slightly more or less is acceptable.
  6. 6
    Peel and shred the carrot using any size shredder setting.
  7. 7
    In a saucepan, combine the broccoli, shredded carrot, salt, pepper, and chicken broth.
  8. 8
    Heat the mixture over high heat until it comes to a boil.
  9. 9
    Once boiling, reduce the heat so the mixture bubbles gently.
  10. 10
    Cover and cook for 6 to 8 minutes, or until the broccoli is tender when pierced with a fork.
  11. 11
    In a small bowl, mix the all-purpose flour and cold water with a fork or whisk until the flour is fully dissolved.
  12. 12
    Gradually pour the flour mixture into the broccoli soup while stirring constantly.
  13. 13
    Return the soup to a boil over high heat, stirring continuously.
  14. 14
    Continue boiling for 1 minute, stirring constantly to prevent lumps.
  15. 15
    Stir in the half-and-half.
  16. 16
    Cook, stirring occasionally, until the soup is hot but do not let it boil again.

Nutrition Facts

Amount Per Serving
Calories 261.1kcal
% Daily Value *
Total Fat 25.2g39%
Saturated Fat 1.8g9%
Cholesterol 0.0mg0%
Sodium 1236.9mg52%
Total Carbohydrate 8.7g3%
Dietary Fiber 1.1g5%
Sugars 1.2g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken soup, creamy soup, broccoli soup, carrot soup, vegetable soup, comfort food, easy dinner, quick recipe, half and half, chicken broth, healthy soup, winter meal, flour thickener, simple cooking, home style, warming dish, low calorie, light meal
Read it online: https://www.chefs-mate.com/recipe/chicken-soup-73/