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Chicken soup with broccoli
Ingredients
6 cups chicken stock
4 cups water
2 whole bone-in, skin-on chicken breasts, split in half
1 tablespoon butter
1 tablespoon olive oil
1 1/2 cups diced celery
1 1/2 cups diced yellow onion
1 1/2 cups diced carrots
Black peppercorns in a pepper mill
1 tablespoon finely chopped fresh thyme
1 bunch broccoli, trimmed to the bud clusters and separated into tiny florets (about 2
cups)

Method
In a large stockpot over moderately high heat, combine stock, water, and chicken
breasts and bring liquid to a boil. Reduce heat and simmer until chicken is cooked
through, about 25 minutes

Remove chicken breasts, cool, and shred meat into bite sized pieces

Strain liquid through a cheesecloth and reserve. Wipe stockpot out thoroughly and
return to moderate heat. Melt butter and olive oil until foaming, then add celery,
onions, and carrots. Cook, stirring, occasionally, until vegetables begin to sweat,
about 10 to 12 minutes. Grind in black pepper and thyme. Cook for several more
minutes, stirring frequently, until the edges of the onions begin to color. Add liquid
and return to a boil. Lower heat and simmer uncovered until flavors meld and
vegetables are tender, about 35 minutes. Season with salt to taste and remaining
thyme adding more freshly ground black pepper as needed, or desired

Just before serving: Remove pot from heat. Add shredded chicken and broccoli florets,
allowing the soup to sit long enough so chicken is just warmed through and broccoli is
crisp-tender and bright green, 3 to 5 minutes