Soup's On

---

Soup weather has finally arrived

This Easy Broccoli Parmesan Soup is packed with vitamins and is hearty enough to stand alone for dinner. It is a breeze to put together and can easily be made vegetarian-friendly by eliminating the chicken, using veggie broth and tossing in 2 more cups of baby spinach.

Broccoli is loaded with nutrients including vitamin C, vitamin K, folate, potassium, manganese, and iron.

The vegetables are sauteed first and then cooked with the chicken broth. If you want to use chicken stock instead, you’ll get a deeper flavor. The rotisserie chicken is added at the end.

---

Easy Broccoli Parmesan Chicken Soup

Yield: 4 servings

Recipe

Ingredients

• 2 lb. broccoli (about 2 heads)

• 2 tbsp. olive oil 

• 2 cloves garlic, finely chopped

• 1 onion, finely chopped 

• salt and pepper

• 4 c. low-sodium chicken broth 

• 3 c. baby spinach

• 1/2 c. grated Parmesan 

• 1 tbsp. lemon zest

• 3 tbsp. lemon juice

• 2 c. shredded rotisserie chicken 

Directions

1. Cut tops of broccoli into small florets and thinly slice stems. 

2. Heat olive oil in a large pot on medium, then add garlic and onion. Cook until sizzling, about 2 minutes.

3. Add broccoli stems, season with 1/2 teaspoon each salt and pepper, cover, and cook 3 minutes.

4. Add florets and 1/2 cup water, cover immediately and steam until bright green, 3 to 6 minutes. Transfer half of the florets to the bowl and set aside.

5. Add chicken broth and baby spinach and simmer 10 minutes.

6. Add grated Parmesan, lemon zest, and lemon juice, then puree with an immersion blender or standard blender.

7. Stir in shredded rotisserie chicken and reserved broccoli florets. Garnish with extra Parmesan.

---

Photos and Recipe by Good Housekeeping

For the Love of Mary will be bringing you more recipes like these to keep you warm on these chillier nights.

---

Other posts from For the love of mary…