Chicken-Rice Soup with Broccoli

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
This soup uses broccoli stalks in addition to florets. The stalks not only add more bulk and broccoli flavor to the soup, but they are full of good fiber and other nutrients, making this take on chicken and rice soup the perfect healthful weeknight meal.



  1. Cut the broccoli florets off the stalks and halve or quarter if large. Peel the stalks and thinly slice into rounds.
  2. Heat the olive oil in a large heavy pot over medium-high heat. Add the broccoli florets and sliced stalks, the onion, white and light green scallion parts and the chopped dill stems. Season with 1/2 teaspoon salt and a generous grinding of pepper. Cook, stirring occasionally, until the onion has softened, 5 to 7 minutes. Add the garlic and Italian seasoning and stir to coat, about 1 minute. Add 1 cup chicken broth and scrape up any browned bits from the bottom of the pot with a wooden spoon.
  3. Add the chicken breasts, remaining 6 cups chicken broth and 1/2 teaspoon salt to the pot. Cover and bring to a boil. Uncover and simmer until the chicken is cooked through, about 15 minutes.
  4. Remove the chicken to a plate. Use a fork to mash the broccoli florets against the side of the pot. Use 2 forks to shred the chicken, then return to the pot and stir; season with salt.
  5. While the soup cooks, cook the rice as the label directs. Divide the cooked rice among bowls and pour in the soup. Top with grated parmesan, the dark green scallions and the dill leaves.