Meal-in-a-Bowl Broccoli and Canadian Blue Cheese Soup with Chicken
79 people added this to their Recipe Box
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving (with croutons): | - |
| cal | 304304 cal |
| pro | 28 g28g pro |
| total fat | 13 g13g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 20 g20g carb |
| fibre | 3 g3g fibre |
| chol | 70 mg70mg chol |
| sodium | 950 mg950mg sodium |
| potassium | 761 mg761mg potassium |
| % RDI: | - |
| calcium | 1616 calcium |
| iron | 99 iron |
| vit A | 1717 vit A |
| vit C | 8888 vit C |
| folate | 4747 folate |
Ingredients
-
6 slices bacon, diced
2 boneless skinless chicken breasts
1 large onion, chopped
2 ribs celery, chopped
1 tsp (5 mL) salt
1 large potato, peeled and cubed
1/4 tsp (1 mL) pepper
2 bunches broccoli (about 10 oz/300 g each), trimmed and coarsely chopped
1 cup (250 mL) crumbled Canadian blue cheese (4 oz/125 g)
1/3 cup (75 mL) croutons (optional)
Preparation
In large saucepan, fry bacon over medium heat until crisp. Transfer bacon to paper towel-lined plate. Set aside.
Drain fat from pan; add 8 cups (2 L) water, chicken, onion, celery and salt ; bring to boil. Reduce heat and simmer until chicken is no longer pink inside, about 15 minutes. Remove chicken; using 2 forks, shred. Set aside.
Return chicken stock mixture to medium-high heat. Add potato and pepper; simmer for 5 minutes. Add broccoli; cook until all vegetables are tender, about 10 minutes. Let cool slightly.
In batches, transfer soup to blender; add 3/4 cup (175 mL) of the cheese. Blend until smooth; reheat if necessary. Ladle into bowls; top with chicken, bacon, croutons (if using) and remaining cheese. Makes about 6 servings.
Drain fat from pan; add 8 cups (2 L) water, chicken, onion, celery and salt ; bring to boil. Reduce heat and simmer until chicken is no longer pink inside, about 15 minutes. Remove chicken; using 2 forks, shred. Set aside.
Return chicken stock mixture to medium-high heat. Add potato and pepper; simmer for 5 minutes. Add broccoli; cook until all vegetables are tender, about 10 minutes. Let cool slightly.
In batches, transfer soup to blender; add 3/4 cup (175 mL) of the cheese. Blend until smooth; reheat if necessary. Ladle into bowls; top with chicken, bacon, croutons (if using) and remaining cheese. Makes about 6 servings.
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