Loaded Broccoli + Chicken Soup

• Gluten free
• Paleo

• Meat

  • 3 cup Rotisserie chicken

• Produce

  • 1 1/2 lb Broccoli
  • 1 cup Carrots
  • 1 lb Mushrooms
  • 1 Of garlic, bulb
  • 1 Onion, large
  • 1 tsp Onion powder
  • 2 tsp Thyme

• Refrigerated

  • 1/2 cup Almond milk

• Canned Goods

  • 4 cup Chicken broth

• Baking & Spices

  • 1 tsp Red pepper flakes
  • 3 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on thewholesmiths.com

Description

Ingredients

• 2 Tbsp. olive oil
• 1 bulb of garlic, edges cut off
• 1 onion chopped large
• 1 C. carrots finely chopped
• 1.5 lbs. broccoli
• 4 C. chicken broth
• 1 lb. sliced mushrooms
• 1 tsp. red pepper flakes
• 1 tsp. onion powder
• 2 tsp. chopped thyme
• 3 tsp. salt
• ½ C. almond milk
• 3 C. shredded rotisserie chicken

Directions

• Preheat oven to 400*
• Add 1 Tbsp. of olive oil over garlic bulb and coat well
• Place on baking dish and bake for 30 minutes
• Heat a large sauté pan to medium high heat and add olive oil
• Once hot, add onions and sauté for 5 minutes
• Add chopped carrots to pan and sauté until onions are golden brown and carrots are tender
• Remove onions and carrots from pan and set aside
• Using the same pan add additional oil if needed and add mushrooms
• Sauté mushrooms until tender and set aside
• Bring a large pot of water to a boil and steam broccoli until tender, approximately 10 minutes
• Add broccoli, garlic, ½ of carrot and onion mixture and 2 C. of chicken broth to your Blendtec and blend on soup cycle
• Pour soup into large stock pot
• Add remaining 2 C. of chicken broth to your Blendtec and blend well until all bits are scraped off of the sides
• Add broth mixture into the rest of soup
• Add remainder of the carrots and onions, mushrooms, red pepper flakes, onion powder, thyme, salt and almond milk into pot and stir
• Add chicken to pot and combine
• Simmer soup for 10 minutes prior to serving