And something about rainy weather makes me want soup. Yes, it's April and, yes, it may be 75 degrees. But rain makes me want to curl up on the couch in my Auburn sweatshirt with a warm bowl of soup.
Let's be honest, I won't be doing that. Between the threat of severe weather and entertaining the swift-crawling baby, we will be in our "place of safety" and/or closely watching Mr. B.
If I get the chance to make soup tonight, it will be this one - 25 minute broccoli cheddar soup. It's simple and yummy, and relatively healthy, as long as you watch your portion. Have it with a heaping pile of mixed greens topped with tomatoes and maybe some carrots or cucumber. Go light on the dressing or skip it all together and use a squeeze of lemon. Don't top your soup or salad with croutons, they are a calorie suck, have too much sodium, and are highly processed.
- 1 Tbsp extra virgin olive oil
- 1 lb boneless skinless chicken breast
- ½ tsp ground black pepper
- ½ tsp smoked paprika (I used regular)
- 6 cup chicken broth (reduced sodium)
- 1 cup jasmine rice (I used brown rice)
- 1 (14-oz) bag broccoli florets, frozen or fresh (I added this close to last so it didn't get too mushy)
- 2 Tbsp unsalted butter
- 2 Tbsp flour
- 8-oz shredded cheddar cheese (or your favorite cheese)
- Heat an 8 quart pot over medium high heat. Dice chicken into bite size pieces.
- Add olive oil and chicken to pot. Sprinkle pepper and paprika on chicken. Stir. Cook chicken until golden brown, about 5 minutes. Add chicken broth and cover. Bring to a boil.
- Add rice and broccoli. Replace cover. Cook until rice is almost tender (al dente), about 8-10 minutes.
- Meanwhile, combine butter and flour in a small bowl. Mash with fork until completely combined. Add flour mixture to soup. Stir to combine. Add cheese. Stir and reduce to simmer. Let soup warm while you set the table, about 5 minutes. Soup will thicken while it sits.