Broccoli Tomato And Chicken Soup Recipes

CHICKEN, BROCCOLI, AND CHERRY TOMATO FUSILLI

Steps:

• In a small saucepan with a tight-fitting lid, combine the chicken, broth, 1 teaspoon of the salt, smashed garlic, and parsley. Bring just to a boil, remove from the heat, and set aside, covered, until just cooked through, about 15 minutes. Remove the chicken, strain the broth. Pull the chicken into strips and put in a bowl with about 1/4 cup of the broth. Reserve the rest of the chicken broth.
• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the broccoli and cook until crisp-tender, about 2 minutes. Transfer broccoli with a slotted spoon to a bowl. Return the water to a boil, add the fusilli and cook, stirring occasionally until al dente to tender but not mushy, about 8 minutes.
• While the pasta cooks, combine the minced garlic, oil, and chile flakes in a large skillet. Cook over medium-high heat, stirring, until lightly browned and fragrant, about 2 minutes. Add the tomatoes and cook, stirring, until somewhat soft, about 1 minute. Add 1/2 cup of the broth, the remaining 2 teaspoons salt, and stir in the butter and 1/4 cup of the pecorino until incorporated. Stir in the chicken and broccoli, bring to a simmer, and remove from the heat.
• Drain the pasta in a colander in the sink. Transfer to a bowl and toss with the remaining 1/4 cup pecorino. Pour the sauce over the pasta, season with pepper, and toss to combine. (If the sauce around the pasta seems "tight", add a little more broth, until it loosely naps the fusilli.) Serve in large bowls and pass additional cheese at the table, if desired.

CHICKEN TOMATO SOUP

Steps:

• In a Dutch oven, combine the water, broccoli, onion and garlic. Bring to a boil; boil for 8-10 minutes, stirring frequently., Meanwhile, in a nonstick skillet, cook chicken until no longer pink, about 6 minutes. Sprinkle with seasoned salt and pepper. Add to broccoli mixture. stir in the tomato juice, beans, corn, ketchup and brown sugar; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes, stirring occasionally. Garnish with bacon and cheese if desired.

BROCCOLI TOMATO CHICKEN

Steps:

• Season chicken with salt and pepper. In a medium frying pan, melt butter over medium heat.
• Add chicken and onion and cook until chicken is opaque, about 8 minutes.
• Add broccoli, lemon juice, thyme and salt and pepper to taste.
• Cover and simmer for 6 minutes. Add tomatoes and simmer, covered for 3-4 minutes, or until hot.

BROCCOLI AND CHICKPEA SOUP WITH SAGNARELLI

Steps:

• Get the Sagnarelli Pasta HERE! Put a large stockpot over a medium flame and heat the oil. Add in the rosemary and cook for one minute. Add in the carrots, onions, garlic and celery and cook until softened, about 7-8 minutes. Separate out about 1 cup of the chickpeas and mash them with a wooden spoon. Add the whole and mashed chickpeas to the pot. Add in the water and bouillon or water to the pot and bring to a boil. Add in the broccoli and cook until tender, about 10 minutes. Drop the Sagnarelli pasta into a large pot of salted boiling water. Cook about 3 minutes less than the package instructions. Drain and add the pasta to the pot with the soup. Serve with a generous sprinkle of grated Parmigiano reggiano cheese.

BROCCOLI, TOMATO AND CHICKEN SOUP

Steps:

• Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes.
• Stir garlic through the onion; cook and stir until garlic is fragrant and slightly soft, another 1 to 2 minutes.
• 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.
• Season to taste with salt and pepper, garnish with just a bit of parmesan cheese and one or two fresh bay leafs.

CHEESY BROCCOLI POTATO SOUP

Steps:

• Combine chicken broth, onion, potatoes, carrots and broccoli in a large stock pot and bring to a boil over high heat. Cook until the potatoes are fork tender (about 10minutes depending on how large the chunks are).
• Add the half and half.
• In a small bowl, melt the butter and add the flour, whisking until smooth. Add to the soup along with the cheese. Mix well and bring to a simmer for 5 minutes before serving.

TOMATO & BROCCOLI SOUP

Steps:

• Mix broth, tomato juice and dressing mix in large saucepan with wire whisk until well blended. Add broccoli and rice; mix well.
• Bring to boil on high heat. Reduce heat to medium; simmer 5 min.
• Serve with crackers.

CHICKEN POTATO BROCCOLI SOUP

Steps:

• In a large soup pot melt butter and brown onion, peppers, celery. Add the chicken broth, chicken, potatoes, broccoli, black pepper, salt, minced garlic and cumin and bring to boil.
• Reduce heat to simmer and cook until potatoes are soft or about 10 to 12 minutes. Heat milk on stove or in microwave about 2 minutes, remove and whisk in flour until mixture is smooth. Add to your soup to thicken it. Add the cheese and continue cooking on low heat about 10 to 15 minutes.

TOMATO AND BROCCOLI SOUP

Steps:

• Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes.
• Stir garlic through the onion; cook and stir until garlic is fragrant and slightly soft, another 1 to 2 minutes.
• Place broccoli, diced tomatoes, and chicken broth into the stockpot. Reduce heat to medium-low, bring the mixture to a simmer, and cook until the broccoli is completely softened, 30 to 40 minutes.
• Stir milk into the soup and return to a simmer.
• Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender firmly in place and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving dish. Season with salt and black pepper to serve.