Name: Roasted Chicken & Broccoli Comfort Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 tablespoons olive oil; 1/2 pound broccoli florets, cut into bite-sized pieces; 1 medium onion, finely diced; 2 medium carrots, peeled and finely diced; 5 cups chicken stock; 2 teaspoons Worcestershire sauce; 2 chicken breasts, skinless and boneless; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

Broccoli Soup

What ingredients do I need to make Broccoli Soup?

How do I prepare the broccoli for the soup?

What cooking technique should I use to make the soup?

Can I make the soup without heavy cream or milk?

How can I adjust the consistency of the soup?

What are some common mistakes to avoid when making broccoli soup?

Warm up with a hearty bowl of our comforting Roasted Chicken & Broccoli Soup! Perfect for family dinners, this easy-to-prepare soup is filled with succulent roasted chicken, healthy broccoli, and a rich broth, pleasing to both kids and adults alike.

Fish

Lactose Free

Gluten Free

Mediterranean

Oils

milliliter

olive oil

Fresh Vegetables

gram

broccoli florets

onion

carrot

Stocks & Broths

chicken stock

Sauces

worcestershire sauce

Poultry

chicken breast

Seasonings

salt

black pepper

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Cholesterol

Trans fatty acids

Selenium

Minerals

Vitamin C

Vitamins

Lycopene

Dietary Folate Equivalents

Potassium

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Phosphorus

Sodium

Zinc

Copper

Manganese

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Alpha-carotene

Vitamin A

Beta-carotene

Lutein+zeaxanthin

Vitamin B6

Choline

Beta-cryptoxanthin

Calcium

Iron

Magnesium

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Easy Chicken Broccoli Alfredo Soup

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Roasted Chicken & Broccoli Comfort Soup

Baking Goods

Produce

Meal

Condiment & Toppings

Meat & Seafood

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Preheat your oven to 375 degrees F; place the skinless, boneless chicken breasts on a baking sheet, drizzle with a tablespoon of olive oil and season with salt and pepper.

Roast in the oven for about 25-30 minutes or until done. Once cooled, shred the chicken into bite-sized pieces.

While the chicken is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat.

Add the finely diced onion and carrots into the pot and sauté until onions are soft and translucent, about 3 minutes.

Pour the chicken stock and Worcestershire sauce into the pot, and bring it to a gentle boil.

Reduce the heat and add in the shredded roasted chicken, allow this to simmer for 3 minutes.

Add in the bite-sized broccoli florets, simmer for 10 minutes or until the broccoli is tender.

Finally, add in the kosher salt and freshly ground black pepper, giving it a good stir. Serve hot, and enjoy this comforting delight!

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