This soup uses broccoli stalks in addition to florets. The stalks not only add more bulk and broccoli flavor to the soup, but they are full of good fiber and other nutrients, making this take on chicken and rice soup the perfect healthful weeknight meal.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 bunch broccoli (about 1 pound)
- 3 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 3 scallions, white and light green parts roughly chopped, dark green parts thinly sliced
- 1/2 cup roughly chopped fresh dill leaves, stems roughly chopped and kept separate
- Kosher salt and freshly ground pepper
- 3 cloves garlic, finely chopped
- 1 teaspoon Italian seasoning
- 7 cups low-sodium chicken broth
- 1 pound skinless, boneless chicken breasts (2 to 3)
- 1/2 cup basmati rice
- Grated parmesan cheese, for topping
Instructions
- Cut the broccoli florets off the stalks and halve or quarter if large. Peel the stalks and thinly slice into rounds.
- Heat the olive oil in a large heavy pot over medium-high heat. Add the broccoli florets and sliced stalks, the onion, white and light green scallion parts and the chopped dill stems. Season with 1/2 teaspoon salt and a generous grinding of pepper. Cook, stirring occasionally, until the onion has softened, 5 to 7 minutes. Add the garlic and Italian seasoning and stir to coat, about 1 minute. Add 1 cup chicken broth and scrape up any browned bits from the bottom of the pot with a wooden spoon.
- Add the chicken breasts, remaining 6 cups chicken broth and 1/2 teaspoon salt to the pot. Cover and bring to a boil. Uncover and simmer until the chicken is cooked through, about 15 minutes.
- Remove the chicken to a plate. Use a fork to mash the broccoli florets against the side of the pot. Use 2 forks to shred the chicken, then return to the pot and stir; season with salt.
- While the soup cooks, cook the rice as the label directs. Divide the cooked rice among bowls and pour in the soup. Top with grated parmesan, the dark green scallions and the dill leaves.
Nutrition Facts
| Calories | 440 |
| Total Fat | 17 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 85 milligrams |
| Sodium | 804 milligrams |
| Carbohydrates | 34 grams |
| Dietary Fiber | 4 grams |
| Sugar | 4 grams |
| Protein | 40 grams |
Reviews
This was very good and easy as I adapted it. I served the soup with whole-wheat biscuits and salad. To speed things up, I used about 2 cups of shredded chicken from a rotisserie chicken and a 1-pound bag of chopped broccoli. Both changes worked very well.