If you’re a fan of creamy, hearty soups, then this one is for you. Serve it with bread and make it a complete meal.
Yield: 6 servings
1/2 cup oil
4 onions, diced
6 cloves garlic, chopped
2 stalks celery, chopped
2 large carrots, chopped
1 (24-oz.) bag frozen broccoli
1 cup almond milk
6 cups chicken broth
1/2 cup flour
Salt and pepper, to taste
2 chicken breasts, cut in small pieces
1. In a large pot, heat oil. Saute onions, then stir in garlic, celery, carrots, and broccoli.
2. Add almond milk and broth. Bring to a boil, then reduce to a simmer and cook 40 minutes. Blend with an immersion blender.
3. In a bowl, season flour with salt and pepper. Toss chicken in flour and add the coated pieces to the soup. Cook for an additional 40 minutes or until chicken is fully cooked.
Featured in the @whiskbyami
Photo by @chayphotography
Ingredients sponsored by @gourmetglattlakewood
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