adapted from Half-Baked Harvest
Ingredients
2 tablespoons extra virgin olive oil
2 tablespoons salted butter
1 yellow onion, chopped
2 shallots, sliced
6 cloves garlic, chopped
4 ribs celery, chopped
6 carrots, chopped
2 tablespoons fresh thyme leaves
1 tablespoon chopped fresh rosemary
salt and black pepper
8 cups chicken bone broth
1 pound boneless chicken breasts or thighs
2 cups chopped broccoli florets
1/2 cup basil pesto
2 cups baby spinach, chopped
2 tablespoons lemon juice
1/4 cup chopped parsley
parmesan and fresh dill, for serving
Instructions
1. Melt together the olive oil and butter In a large Dutch oven over medium heat. Add the onions and cook 3-5 minutes. Add the shallots, garlic, celery, carrots, thyme, rosemary, and fennel. Season with salt and pepper. Cook another 5 minutes.
2. Pour in the broth and bring to a boil over high heat. Stir in the chicken and broccoli, and if you have one – a parmesan rind. Cover and cook for 20 minutes, until the chicken is cooked through. At this point, the soup can also simmer on low for up to 4-6 hours.
3. Shred the chicken and remove the parmesan rind. Stir in the pesto, spinach, and lemon. Taste, and season with salt and pepper. Stir in the parsley.
4. Serve the soup with parmesan and dill, if desired.