The weather has been shifting quite rapidly with the occasional summer day embedding itself into our So Cal autumn.
Some days I wake up to make cinnamon my “café de olla”…
while other days it’s so warm we end up preparing sandwiches and salads because of the heat.
Not until yesterday did I find out we’re expecting a good size storm and cold front so soup day it is!
This rich broccoli, cream and chicken soup is lovingly referred to in my home as butter soup. It’s comforting, rich and yes- buttery! But the best part is it is easy to make!
Ingredients
3 halves bone in chicken breasts
3 qts water
1/2 red onion- diced
2 tbsp diced garlic
1/2 cup unsalted butter
1 pint heavy cream
1 tbsp Better Than Bouillon (chicken flavor)
1/2 lb mini farfalle
1 12 oz. bag frozen broccoli florets
Salt & Pepper
Directions
- Add water to your saucepan and add your chicken breasts.
- Debone and shred your chicken breasts.
- Strain the stock and add back to pot. This will be your soup base.
- To a deep skillet add your butter, garlic and diced onion. Cook until chicken is a bit browned over medium heat. Add broccoli florets. Season with salt & pepper and add back to your stock.
- Cook your farfalle according to package directions and strain. Add to your stock.
- Add cream and the bouillon to your stock as well and season to taste either by adding more salt or bouillon paste,
whichever you prefer.
- Bring to a slow boil then serve, enjoy!
I have a feeling you and your loved ones will enjoy this soup on a cold and rainy day just as much as my family does!
May your home be filled with warmth, your pantry full and may you always have good health!
Xo,
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