Saute chopped onion in 1 tablespoon olive oil for 5 minutes in heavy saucepan. Add broccoli and cauliflower and saut for 5 more minutes. Add salad greens, chicken, and chicken broth and simmer mixture for 30 - 40 minutes until vegetables are fully cooked.
Add 1 cup of milk to food processor or blender along with cooked and slightly cooled meat and vegetables. Chop or puree mixture.
Add remaining tablespoon olive oil to saucepan and melt. Add flour and stir with whisk to remove lumps. Add remaining milk to sauce and stir with whisk until mixture thickens. Add pureed soup mixture and heat.
Add salt and pepper to taste, dill, and shredded cheddar cheese. Reserve some of cheese for garnish if desired. Heat and serve.
Note - any salad greens plus a couple of tablespoons chopped green herbs such as cilantro or parsley may be substituted for the herbed salad greens. Chicken may be pulsed in food processor prior to cooking to obtain a very fine shred. Use homemade defatted chicken broth that contains no salt for best results. For additional reduction in fat, use low-fat or fat-free cheese.
Each (app 1 cup) serving contains an estimated:
Cals: 224, FatCals: 111, TotFat: 13g
SatFat: 5g, PolyFat: 2g, MonoFat: 6g
Chol: 42mg, Na: 395mg, K: 511mg
TotCarbs: 11g, Fiber: 2g, Sugars: 2g
NetCarbs: 9g, Protein: 18g
It was cool and rainy today so this soup really hit the spot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (196g)|
|Recipe Makes: 6|
|Calories from Fat: 101 (56%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1g|
|Cholesterol 42mg||13 %|
|Sodium 468.3mg||16 %|
|Potassium 284.1mg||7 %|
|Total Carbohydrate 6.6g||2 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 5.1g|
|Protein 13.5g||19 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 179
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What would you serve with this? Link in another recipe
JamaicanbobI love vegetables, but this was really not good. After initially done, the veg soaked up any remaining liquid and turned to mush. Taste was not the best.2y ago
msotterTo give this a bit more depth of flavor I roasted the broccoli and cauliflower first. I had kale instead of lettuce which worked fine. And then I added just a splash of white wine. It was delicious!3y ago
Fairieluv04I forgot to add chicken, and I guess I puréed the veggies a little too much because it came out looking like baby food, but my kids inhaled it anyway, and they hate eating veggies! My wife and I were less than thrilled, but it seemed to get better the more we ate. Hopefully adding the chicken and not pureeing as much will help with the taste next time.3y ago
jennq78Loved it. Great soup for winter. I didn't add the salad greens.4y ago
MeshanVery good! I didn't add the chicken & I added carrots. It was delicious even before I added the cheese.5y ago
pineapplebutterReally hit the spot last night. I liked having the chicken flavoring since I use vegetable broth, but I think next time I won't put the chicken in the soup and just have a vegetarian soup. I've never pureed a meat before and it was much more pleasant than I thought it would be, but I'll just up the veggies next time instead. Thanks for sharing, I always love your soups and chowders.6y ago
promfhIt was cool and rainy today so this soup really hit the spot. [I posted this recipe.]10y ago