Chicken, White Bean And Broccoli Soup
serves 2-4 as a main course
This is a quick, simple, balanced and healthy soup. Chicken thighs give it richness and depth, broccoli adds flavor and soft texture, and white beans add body. Lemon juice and red pepper flakes added at the end perk up all the tastes and flavors.
1 bunch broccoli (about 1 pound), cut into florets, stems reserved
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
1 tablespoon olive oil
1 yellow onion, diced
4 1/2 cups water
1 (15-ounce) can white beans, rinsed and drained
1 tablespoon fresh lemon juice
1/4 teaspoon red pepper flakes
prep: 15 minutes
total: 45 minutes
can opener
colander
large pot
slotted spoon
1. Prep all the ingredients. Cut the broccoli into florets, thinly slice the tender stems, and cut the florets into bite-size pieces. Season the pieces of chicken all over with salt and pepper.
2. Heat the oil in a large pot over medium-high heat. Add the onions and broccoli stems, and season them with a sprinkling of salt and pepper. Reduce the heat to medium and cook, stirring occasionally, until the onions are soft, 10-15 minutes.
3. Add the chicken, remaining broccoli and water. Bring the soup to a boil, reduce to a simmer and cook until the chicken is cooked through and the broccoli is tender but still retains its shape, 10-15 minutes.
4. Stir in the white beans and a sprinkling of salt and pepper, and cook until the beans are heated through, 2-4 minutes. Stir in the lemon juice and red pepper flakes, and add more salt and pepper to taste.
