Lemon Broccoli Chicken Soup

The temperatures are cooler in Florida (which also means that we have waves again!) so I’m stoked to try my hand at a new recipe: soup! I’ve never created a recipe on my own and decided to be brave. This soup is SUPER nourishing! I chose bone broth as my liquid because it contains collagen and promotes gut health, which we all need after the holidays!

Ingredients:

1 tbs olive oil

2 tbs mirepoix

4-6 cloves of garlic

1 lb chicken breast

1 1/2 cup of broccoli

2 cups chopped potatoes

1/2 tbs sage

1 tbs dried oregano

**optional: 1-2 tsp fish sauce

4 cups of chicken bone broth + 2 cups of water

Salt and pepper

1 cup of garbanzo beans

3 tbs fresh parsley, chopped

1/2 lemon, juiced + wedges for serving

Directions:

Chop up your veggies and chicken into bite-sized portions. Next, heat oil in a large stock pot over medium heat and add in your pirepoix.

Stir and cook until the onions are fragrant and translucent.

Add in the garlic and cook until it’s fragrant, be careful not to burn it!

Add in your chicken and gently sear it for about 2-3 minutes per side. It’ll finish cooking with the soup.

Once your chicken is in there, add your broccoli and potatoes to the pot. Cook for about 4-5 minutes until slightly caramelized.

Add in your sage, oregano, salt, and pepper, as well as optional fish sauce, then pour in your bone broth and water into the pot.

Bring it to a boil and then allow the soup to simmer, covered, for 15-20 minutes to develop the flavors.

Once it’s done simmering, add in the juice from the 1/2 lemon, garbanzo beans, and fresh parsley. Stir and allow to sit for 1-2 minutes.

Serve your soup with a lemon wedge for extra lemony flavor and enjoy!