Chicken, Ginger and Broccoli Soup (from Daily Unadventures in Cooking)(Serves 2)
2 chicken thighs, skin removed
1/2 onion, chopped
1 tbsp ginger, finely chopped
1 large head of broccoli
salt and pepper
1 tbsp flour
Sprinkle the chicken thighs with salt and pepper. Heat a saucepan to medium heat and spray the pan with cooking spray. Once hot add the chicken thighs. Fry on both sides until browned. Remove to a plate and reduce the heat to medium-low.
Add the onion and sweat it. Separate the stem of the broccoli from the florets. Set the florets aside. Chop the stem of the broccoli. Once the onion is soft add the ginger and broccoli along with a pinch of salt and pepper. Sweat for 5 mins, then add the flour and stir over the heat for another 2-3 mins Then slowly stir in the water and add the chicken thighs back in. Bring to a very gentle simmer and simmer for 45 minutes.
Remove the chicken thighs to a plate. Using a hand blender, blend the soup until pureed, and adjust the seasoning if you need to. Shred the chicken from the bone and add back to the pan. Chop the broccoli florets into bite sized pieces and add to the pot. Gently simmer until broccoli is cooked, about 5 mins. Serve