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Broccoli, Tomato and Chicken Soup

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“It is cold out and we had half of Broccoflower Archer (made with broccoli) and a chicken breast left from last night so what to do but make soup. While I used what was left from Broccoflower Archer ***you could substitute 1/2 pound broccoli and 1 to 2 teaspoons balsamic vinegar.***”
READY IN:
20mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes.
  2. Stir garlic through the onion; cook and stir until garlic is fragrant and slightly soft, another 1 to 2 minutes.
  3. Place broccoli, diced tomatoes, chicken broth, chopped chicken and crushed red pepper if using into the stockpot. Reduce heat to medium-low, bring the mixture to a simmer, and cook 20-30 minutes till heated through.
  4. Season to taste with salt and pepper, garnish with just a bit of parmesan cheese and one or two fresh bay leafs.

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