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1 large onion, chopped
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3 garlic cloves, minced
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1 tablespoon butter
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500gr boneless skinless chicken breast
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8 cups chicken broth
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2 tablespoons Red wine
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2 tablespoons mustard
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1 teaspoon cornflour
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½ tsp smoked paprika
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1/4 teaspoon red pepper flakes
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200gr low fat cream cheese
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3 cups small fresh broccoli florets
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Salt and pepper
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Garnishes: Low fat shredded cheese, Green onions chopped , fresh parsley
Instructions
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Place the butter in a pot and set over medium heat. Once the butter has melted, add the onions and garlic. Sauté for 3-4 minute, stirring to make sure the garlic doesn’t burn.
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Place the whole chicken breasts at the bottom of the pot. Add the broth, red wine, mustard, cornflour, smoked paprika, crushed red pepper, 1 teaspoon salt, and ½ teaspoon ground black pepper.
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Bring the broth to a boil. Lower the heat, cover, and simmer for 15-20 minutes to cook the chicken.
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Remove the chicken breast . Then add in the cream cheese. Whisk to melt the cream cheese into the broth. Then shred the chicken.
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Add the broccoli florets and the shredded chicken to the soup. Stir well and turn off the heat. The small broccoli florets will cook quickly in the hot broth.
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Taste, then salt and pepper as needed. Serve warm.
