I can’t count how many times I have made this soup. It’s one of those recipes that is so easy to throw together and the taste never gets old. The original recipe was made with frozen broccoli but I like things to have as many nutrients as possible so I steamed some fresh broccoli and chopped it. This is a very versatile soup for adapting to what you like. It was originally just a broccoli curry soup, so you can leave the chicken out, or add the chicken to make it a heartier soup for a meal. You can also leave out the milk or cream if you are sensitive to dairy or want to cut back on the calories. I have changed the butter to part olive oil and rice flour instead of the wheat works too.
Chicken and Broccoli Curry Soup
- 1 lb chicken tenders, tendons removed, or leftover chicken that is very tender
- 2 teaspoons coconut oil, avocado oil or light olive oil
- 1 large head broccoli, cut up
- 1 cup chopped onion
- 5 tablespoons butter
- 6 tablespoons flour or brown rice flour
- 3 teaspoons curry powder
- 32 oz Swanson Certified Organic Free Range Chicken Broth
- 1 1/2 cups whole milk or cream, or Trader Joe’s regular Coconut Milk or Coconut Cream (coconut cream will make it thick like a curry sauce you put on rice)
Sauté tenders in the oil until pink is gone. Don’t overcook or they will get tough. Cut or tear into bite-sized pieces. Steam broccoli and chop to desired size. Saute onion in butter for 3 minutes, add curry powder and flour and stir 1 minute. Add broth and cook until thickened. Add milk, chicken and broccoli.