Chicken, Broccoli & Feta Soup
Warming, comforting and very simple! My girls love this soup (because they don’t mind eating broccoli), and I just leave the chilli flakes out.
Servings 4
Calories 364
Ingredients
- 450 g broccoli chopped into florets
- 6 cups chicken stock
- 3 cloves garlic finely chopped
- 6 chicken tenderloins
- 0.75 cup risoni orzo pasta
- 150 g feta cheese
- 1 lemon juice squeezed
- red chilli flakes optional
- extra virgin olive oil to drizzle
Instructions
- Place a large pot over high heat. Add the broccoli florets and pour in the chicken stock. Add the garlic and stir through. Place the lid on, bring to the boil and cook for 10 minutes, until the broccoli has softened. Use a potato masher to gently smash the broccoli (leave some of the florets chunky so you have some texture).450 g broccoli, 6 cups chicken stock, 3 cloves garlic
- Add the chicken tenderloins and risoni, pushing the chicken under the liquid. Cook for about 10 minutes, stirring every few minutes, until the chicken and risoni are cooked. Remove the chicken and chop or shred, then add it back to the pot.6 chicken tenderloins, 0.75 cup risoni
- Turn off the heat, crumble in the feta, squeeze over the lemon juice and gently stir through.150 g feta cheese, 1 lemon
- Serve into bowls, sprinkle over some red chilli flakes and drizzle with olive oil.red chilli flakes, extra virgin olive oil