Description
A citrus take on delicious homemade chicken soup.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, diced
- 2 qt chicken stock, homemade or store-bought
- 1 bay leaf
- 1 bunch Fiolaro broccoli
- 1/2 lb fregula, cooked
- 1 thyme sprig
- 2 lemons, juiced
- 1 tbsp Better Than Bouillon chicken base
- 1 rosemary sprig, chopped
- Fresh Parmesan for garnish
- Thinly sliced lemon for garnish
Instructions
- Season chicken breasts with salt and pepper and place In a large soup pot with olive oil. The chicken breast get brown on the outside to develop flavor.
- Once the chicken is browned, add in the diced onion, herbs, chicken base, and chicken stock. Let the mixture simmer on low for an hour until the chicken is cooked through and able to be shredded.
- Remove the chicken from the pot and shred with two forks and return back to the pot.
- Add in chopped Fiolaro broccoli, cooked fregula, and lemon juice. Let the mixture simmer until the greens are wilted.
- Garnish with fresh Parmesan, sliced lemon, and cracked pepper.
