Creamy Broccoli and Chicken Soup
Updated: Oct 22, 2018
Would you believe that this recipe came to me in a dream? It's funny how the mind works when you are a sleep. I woke up and thought, "Yum! I have to make that soon!" And I did. I hope you enjoy it as much as we did.
Homemade Creamy Broccoli and Chicken Soup
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1 lb organic chicken breast, cut into 1 inch cubes
1 tbsp organic uncured bacon grease (optional for extra flavor*)
1 lb organic mushrooms of your choice (I used portobello and shitake), coarsely chopped**
12 oz frozen or fresh organic spinach
12 oz frozen or fresh organic broccoli
2 tbsp of organic grass-fed butter
16 oz organic raw whole milk (or just organic whole if you don't have access to raw milk)
2 cloves organic garlic (or 2 tbsp garlic powder)
Sea salt to taste
Black pepper to taste
*If you don't save your organic uncured bacon grease (and you should!), you can use any healthy cooking oil - butter, coconut oil, ghee, olive oil.
Directions:Use organic ingredients whenever possible!
In a large pan, add cooking oil and chicken and cook on medium heat until chicken is nicely browned and cooked all the way through. Remove from pan and set aside.
I love my cast iron skillet!
In the same pan, add butter and chopped mushrooms and cook until tender.
If you have an immersion blender, transfer mushrooms to a large stock pot and add milk. Add garlic, salt, and pepper, and blend over medium heat until hot, creamy, and smooth. (Be sure to watch it, it expands a lot!) If you don't have an immersion blender, but do have a food processor, you can add the mushrooms and some of the milk to your processor and process until smooth and creamy then transfer it to a large stock pot over medium heat and add the rest of the milk, spices and whisk it until hot, creamy, and smooth.
Add chicken, spinach, and broccoli and cook on medium heat until hot. Add more salt and pepper if needed.