Zesty chicken broth with broccoli rice and leafy greens
serves
4
Zesty chicken broth with broccoli rice and leafy greens
Goodness looks like a steaming bowl of this chicken soup. It's an immunity-boosting superstar.
Ingredients (10)
- 1 small head broccoli, cut into florets
- 2 tbs avocado oil (or extra virgin olive oil)
- 1 onion, finely chopped
- 1 small fennel bulb, finely chopped, fronds reserved
- 4 garlic cloves, crushed
- Finely grated zest of 2 lemons & juice of ½, remaining cut into wedges
- 2 fresh bay leaves, torn
- 6 cups (1.5 litres) chicken bone broth
- 1 bunch rainbow chard (or silverbeet), trimmed, stems thinly sliced, leaves chopped
- ½ barbecued chicken, meat shredded, skin and bones discarded
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Pulse broccoli florets in a large food processor until rice-sized pieces form, scraping the sides of the bowl as required
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2.Heat oil in a large saucepan over medium heat, add onion, fennel, garlic, lemon zest and bay and cook for 5 minutes or until soft. Add broth, turn up heat, bring to the boil and cook for 2 minutes to allow flavours to develop. Add chard stems and leaves, bring back to the boil for a minute or until leaves are just wilted, then add chicken and broccoli rice and cook for 1-2 minutes until chicken is warmed through and broccoli rice is just tender. Take off heat, stir in lemon juice and check seasoning.
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3.Divide among serving bowls and scatter with fennel fronds. Serve with lemon wedges.
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