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.
- 4 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 45 mins
- 2 lb.
broccoli (about 2 heads)
- 2 tbsp.
cloves garlic, finely chopped
onion, finely chopped
- 4 c.
low-sodium chicken broth
- 3 c.
- 1/2 c.
- 1 tbsp.
- 3 tbsp.
- 2 c.
shredded rotisserie chicken
- Step 1Cut tops of broccoli into small florets and thinly slice stems.
- 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.
- 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.
- 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.
Nutritional Information (per serving): About 345 calories, 21.5 g fat (5.5 g saturated fat), 27 g protein, 885 mg sodium, 26 g carb, 8 g fiber
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