Recipe
Broccoli, Potato & Chicken Soup
Prep Time: 10 min
Cook Time: 30 min
Serves: 10
This easy, creamless soup looks big on effort but is not. Potatoes provide the soup with body and Emmental cheese lends its distinctive flavour. This makes a lot, and is perfect for company. It doesn’t require a lot of time to put together, and the delicious combination of broccoli, cheese, and chicken makes this recipe well worth a try!
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
1 lb (0.5 kg)
boneless, skinless chicken breast(s)
3 cups (750 mL)
chicken broth
2 tbsp (30 mL)
butter
1 cup (250 mL)
onion(s), diced
2
cloves garlic, minced
4 cups (1 L)
broccoli, stems (from 4 stalks)
4 cups (1 L)
broccoli, cut into small florets (from same 4 stalks)
4 cups (1 L)
potato(es), diced
3 cups (750 mL)
water
1 tsp (5 mL)
salt
1/4 tsp (1.25 mL)
pepper, freshly ground
1/4 tsp (1.25 mL)
nutmeg, ground
1/2 tsp (2.5 mL)
tarragon, dried
2 cups (500 mL)
swiss Emmental cheese, grated
Instructions
1
Cut the chicken breast into bite size pieces. Melt 1 tablespoon (15 mL) of butter in a large non-stick soup pot. Sauté chicken in butter until lightly browned and thoroughly cooked. Remove from pot and set aside.
2
Melt the rest of the butter and sauté the onion and garlic until translucent – about 5 minutes. Stir occasionally.
3
Remove stems from broccoli (about 4 heads). Separate heads into small bite size florets and set aside. Peel, halve and chop the stems. Add chopped stems to the soup pot with the diced potatoes and sauté another 5 minutes stirring occasionally.
4
Add chicken broth, water, salt, pepper, nutmeg and tarragon. Bring to a boil and simmer until vegetables are tender; about 10 minutes. Puree soup.
5
Stir in the cooked chicken breast and broccoli florets and simmer until florets are tender crisp – about 10 minutes.
6
To serve ladle into bowls and garnish with grated Emmental "Swiss" cheese.