This light chicken
soup is great for a summertime lunch or dinner.
8 oz. broccoli
1 whole chicken breast, split
3/4 cup water
1 medium onion, chopped
1 stalk of celery, peeled, thinly sliced, with leaves
3 cups chicken broth
1 tsp. lemon juice (fresh is best)
1/4 tsp. dried thyme
pepper to taste
3 small tomatoes, peeled and cut into thin wedges
Remove the broccoli
buds, thinly slice stalks. This should amount to
about 2 cups. Set
broccoli aside. In medium saucepan, combine chicken,
water, onion and celery.
Bring to a boil. Reduce heat, cover and simmer
for 15-20 minutes or until chicken is tender.
Remove chicken and cool
slightly. Discard skin and bones. Cut meat into cubes. Return
to cooking liquid. Stir broccoli, chicken broth, lemon juice, thyme and
pepper into cooking liquid.
Bring to a boil. Reduce heat, cover and
simmer for 3 minutes. Add tomatoes, simmer, covered
about 4 minutes
or until broccoli is crisp-tender and tomatoes are heated through.
to taste with salt and pepper. Makes 4 to 6 servings.