Directions
- 1Slice two chicken breasts in half.
- 2Season chicken with Kinder's The Blend seasoning.
- 3Heat a tablespoon of oil and a knob of butter in a large pot over medium heat.
- 4Cook the chicken until done, about 3-4 minutes per side.
- 5Remove the cooked chicken from the pot and set it aside.
- 6Add 4 tablespoons of butter to the same pot.
- 7Add diced onion, celery, and carrots to the pot.
- 8Season with salt and pepper.
- 9Cook vegetables for about 5 minutes.
- 10Add 6-7 minced garlic cloves to the pot.
- 11Stir in a third of a cup of flour.
- 12Cook the flour and vegetables for a couple of minutes to get the raw flour taste out.
- 13Slowly stir in 6 cups of chicken broth, adding about a cup and a half at a time.
- 14Stir in 2 cups of heavy cream.
- 15Season with half a teaspoon each of garlic powder and onion powder.
- 16Add one teaspoon of Herbs de Provence.
- 17Add half a teaspoon of pepper.
- 18Bring the mixture to a boil.
- 19Add 3 cups of chopped broccoli.
- 20Add 10 broken lasagna sheets.
- 21Let the soup simmer for about 15 minutes until the lasagna is tender.
- 22Stir in 5 ounces of Parmesan cheese.
- 23Stir in the cooked and cut-up chicken.
- 24Stir the soup well and season to taste if needed.
Ingredients
- 2 chicken breasts
- Kinder's The Blend Seasoning
- 1 tablespoon oil
- 4 tablespoons butter
- 1 diced onion
- 2 diced carrots
- 2 diced ribs of celery
- 0.125 teaspoon salt
- 0.5 teaspoon pepper
- 6 minced garlic cloves
- 0.33 cup flour
- 6 cups chicken broth
- 2 cups heavy cream
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon herbs de Provence
- 3 cups chopped broccoli
- 10 broken lasagna sheets
- 5 ounces Parmesan cheese
Equipment
cutting boardlarge pottongswooden spoon
Tips
- For best flavor, let the flour cook for a couple of minutes to remove the raw taste.
- Serve hot and enjoy!
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