Broccoli-Parmesan Chicken Soup

Name: Broccoli-Parmesan Chicken Soup
Prep time: 10 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 2 lb. broccoli (about 2 heads); 2 tbsp. olive oil; 2 cloves garlic, finely chopped; 1 onion, finely chopped; Salt; Pepper; 4 c. low-sodium chicken broth; 3 c. baby spinach; 1/2 c. grated Parmesan; 1 tbsp. lemon zest; 3 tbsp. lemon juice; 2 c. shredded rotisserie chicken

By The Good Housekeeping Test KitchenPublished: Nov 28, 2018

healthy broccoli soup with shredded chicken breast on top in a white bowl

Danielle Occhiogrosso Daly

Yields:

4 serving(s)

Prep Time:

10 mins

Total Time:

45 mins

Cal/Serv:

345

Jump to recipe

With a few simple swaps, you can make this soup vegetarian-friendly. Ditch the chicken, use veggie broth and toss in 2 more cups of baby spinach.

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Ingredients

2 lb.
broccoli (about 2 heads)
2 Tbsp.
olive oil
2
cloves garlic, finely chopped
1
onion, finely chopped
Salt
Pepper
4 cups
low-sodium chicken broth
3 cups
baby spinach
1/2 cup
grated Parmesan
1 Tbsp.
lemon zest
3 Tbsp.
lemon juice
2 cups
shredded rotisserie chicken

Directions

1. Step 1Cut tops of broccoli into small florets and thinly slice stems.
2. Step 2Heat olive oil in large pot on medium, then add garlic and onion. Cook until sizzling, about 2 minutes. Add broccoli stems, season with 1/2 teaspoon each salt and pepper, cover and cook 3 minutes.
3. Step 3Add florets and 1/2 cup water, cover immediately and steam until bright green, 3 to 6 minutes. Transfer half of florets to bowl and set aside.
4. Step 4Add chicken broth and baby spinach and simmer 10 minutes. Add grated Parmesan, lemon zest, and lemon juice, then puree with immersion blender or standard blender. Stir in shredded rotisserie chicken and reserved broccoli florets.