I had wanted to find a way to use up what we had at the time in our home: a half empty box of broth and some broccoli. Of course that would be fine but, my husband would have said he was still hungry and hour later. And then into the keto snacks he’d go…

I decided to steam off some chicken breast and add that to the soup.

He was satiated for the rest of the night. Problem solved.

You Will Need:

• Chicken Broth (or chicken bone broth)
• Broccoli (florets or cut down a head of broccoli)
• Chicken
• Toasted Sesame Seed Oil
• Salt and Pepper
• Half and Half (sub with cashews)

Start by roasting your broccoli. You can do this with either frozen or fresh broccoli. Put the florets and cut stalks if you have some on a baking sheet, drizzle them with the oil and cook on 400 degrees for 30 – 40 mins. Test at 30 to see if soft. You do not need to turn them. Once done and while still hot, season with salt and pepper.

Cook your chicken with your preferred method (I steamed two breasts for 30 mins).

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Take your broccoli, broth and if you got it, heavy cream, and blend in your food processor. You won’t need to add everything to the processor; just add enough that the broccoli blends completely. Add the blended broccoli and the rest of the liquid to a stock pot and leave on simmer stirring to combine. If you got cashews instead of half and half, add the cashews to the food processor after you boil them to get them soft. Taste and make sure you don’t need any additional salt or pepper.

When the chicken is done, shred or cut into bite-sized pieces.

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Plate the soup, drizzle with toasted sesame oil and top with the chicken.

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What you’re left with, is a creamy, satisfying low carb soup, loaded with protein that took no time at all to make. This is enough for your one meal a day.

Dishes are from Fortessa. Napkins are from Pier 1.