This soup is perfectly light on the stomach as well as satisfying and best enjoyed on cold fall/winter days. I have been accused of adding starch or flour to this soup because of its consistency, but you’ll see once you try it why one might think that 🙂
- 2 Tbs. grass-fed butter, ghee, coconut oil or other cooking fat, divided in half
- 2 C chicken breast, thigh, or a mix of both, chopped or cubed
- ½ tsp. unrefined salt
- 1 medium onion, peeled and chopped
- 4 garlic cloves, peeled and chopped
- 2 C broccoli stems, chopped small
- 2 ½ C mushrooms, chopped small
- 4 C homemade chicken broth
- 1 tsp. ground cumin
- 2 C broccoli florets
- Melt 1 Tbs. butter or other cooking fat in a pot and add chicken. Cook fully until beginning to brown.
- Once finished, remove from pot and set aside until later.
- Add the remaining 1 Tbs. butter or other cooking fat to the pot and the onion and garlic. Sauté a few minutes until onions become limp.
- Add the broccoli stems and mushrooms, coat well and stir for about 1 minute.
- Next add the broth, cumin and bring to a boil then simmer covered for 10 minutes.
- Then use either an immersion blender and blend the soup contents, or remove and blend until smooth in a food processor or blender.
- Taste and add more salt if needed.
- Return blended soup back to the pot and add the broccoli florets and cooked chicken.
- Cover with a lid and simmer about 10 minutes or until broccoli is tender, but still slightly crunchy.
- Let sit for about 10 minutes or longer before eating for best flavor.
This make a great portable lunch when heated then stored in a thermos.