Follow these steps for perfect results
extra-virgin olive oil
onion
diced
carrots
peeled and diced
chicken stock
Worcestershire sauce
cooked chicken
cubed or shredded
broccoli florets
cut into bite sized pieces
Kosher salt
to taste
Freshly ground black pepper
to taste
Heat olive oil in a stockpot over medium-high heat.
Add diced onion and carrot to the pot.
Cook until onions are soft and translucent (about 3 minutes).
Add chicken stock, Worcestershire sauce, and cooked chicken.
Bring to a gentle boil, then reduce heat to low.
Simmer for 3 minutes.
Stir in the broccoli florets.
Simmer for 10 minutes, or until the broccoli is tender.
Season with salt and pepper to taste.
Serve hot.
Expert advice for the best results
Add a squeeze of lemon juice for brightness.
Garnish with fresh parsley or dill.
For a richer flavor, use homemade chicken stock.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl, garnished with a sprig of parsley or a dollop of sour cream.
Serve with crusty bread or crackers.
Pair with a side salad.
Crisp and refreshing.
Discover the story behind this recipe
Comfort food, commonly eaten during colder months.
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