Homemade Chicken Broccoli and Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 Red tomatoesa head of broccoli1 white onion (diced) 2 red bell peppersmushrooms (cubed) chicken breastshalf and half (about 1 cup) chicken broth (I used about 6 cups) half a box of penne pasta (optional) garlic (diced) Salt (about 1 tsp)pepper (about 1 T) white pepper (about 1 tsp) any other seasonings you like
1) in a large pot, cook your chicken, diced onions and garlic, and your cubed mushrooms. Add salt, pepper, white pepper and any other seasonings. At the same time in another pot steam your broccoli. Also at the same time, half your bell peppers and broil in the oven skin sides up until the skin is black.
2) Put the chicken broth into the big pot with the chicken. Bring to a boil.
3) Peel the blackened skin off of your bell peppers, then put insides into the blender. Blend until smooth, then put into big pot.
4) Blend your broccoli and your fresh tomatoes until smooth. Put into big pot.
5) Add half and half to big pot, bring to an almost boil.
6) (optional) add penne and cook until penne is done.
7) Enjoy!
Serving Size: Makes roughly 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user FURRSE.
2) Put the chicken broth into the big pot with the chicken. Bring to a boil.
3) Peel the blackened skin off of your bell peppers, then put insides into the blender. Blend until smooth, then put into big pot.
4) Blend your broccoli and your fresh tomatoes until smooth. Put into big pot.
5) Add half and half to big pot, bring to an almost boil.
6) (optional) add penne and cook until penne is done.
7) Enjoy!
Serving Size: Makes roughly 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user FURRSE.
Nutritional Info Amount Per Serving
- Calories: 322.4
- Total Fat: 5.8 g
- Cholesterol: 64.1 mg
- Sodium: 821.9 mg
- Total Carbs: 46.2 g
- Dietary Fiber: 4.9 g
- Protein: 24.0 g
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