Chicken and Broccoli Soup
🛒 Ingredients:
2 cups (300 g) cooked chicken, shredded or diced
3 cups (450 g) fresh broccoli florets, chopped
2 medium carrots (150 g), peeled and diced
1 small onion (100 g), finely diced
3 cloves garlic, minced
4 cups (1 liter) chicken broth
1 cup (240 ml) heavy cream (or half-and-half for a lighter option)
2 tbsp (30 g) butter
2 tbsp (16 g) all-purpose flour
1 tsp (5 g) dried thyme
1/2 tsp (2 g) paprika
Salt and black pepper, to taste
2 tbsp (8 ml) olive oïl
📋 Directions:
Prep the Vegetables:
Chop the broccoli into small florets. Dice the carrots and onion. Mince the garlic.
Cook the Aromatics:
Heat olive oil in a large pot over medium heat. Sauté the onion, carrots, and garlic for 3–4 minutes, until softened and fragrant.
Make the Roux:
Push the vegetables to one side of the pot. Add the butter and let it melt. Sprinkle in the flour and whisk constantly for about 1 minute to form a smooth roux.
Build the Soup Base:
Gradually pour in the chicken broth while stirring to combine with the roux. Add the dried thyme, paprika, salt, and black pepper.
Add Broccoli and Simmer:
Stir in the broccoli florets and let the soup simmer for 8–10 minutes, until the broccoli is tender.
Incorporate the Chicken and Cream:
Add the cooked chicken and heavy cream to the pot. Stir well and simmer for an additional 5 minutes to heat through.
Adjust Seasoning:
Taste the soup and adjust with more salt and pepper if needed.
Serve Hot:
Ladle the soup into bowls, garnish with freshly ground black pepper, and enjoy with a side of crusty bread!
