Chicken and broccoli soup with minted mozzarella ciabatta toasts

Recipe from: September 2012

Ingredients 15
Servings 1
Minutes 00:05


Serving Change
  • 2
    olive oil
  • 2
    chicken breasts
  • 10 - 12
    baby leeks, roughly chopped until about an inch of the greenest part remains
  • 1
    large onion, roughly chopped
  • 2
    cloves garlic, roughly chopped
  • 500
    chicken stock
  • 1
    broccoli head (i.e. one whole punnet)
  • Small handful chopped fresh parsley
  • Squeeze of fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • For the Minted Mozarella Ciabatta Toasts:
  • Pre-heat your oven to the grill setting
  • 2
    ciabatta rolls, cut in half and brushed on the cut side with a little olive oil
  • 4
    bocconcini balls, sliced (mini mozzarella balls) or 8 slices mozzarella
  • 2
    roughly chopped fresh mint


In a large heavy-based pot, heat the olive oil on med-high heat. When the oil is hot, fry the chicken breasts for 4-5 minutes on each side, or until lightly golden and cooked through. Remove and slice after they have rested for a few minutes. 

Meanwhile, add the leeks, onion and garlic to the pot and fry gently on medium heat for 3-4 minutes until lightly golden. Add a pinch of salt and freshly ground black pepper. Do not let the garlic burn as it will taste bitter.

Add in the chicken stock and bring to the boil. Then add in the broccoli and chicken pieces, and simmer for 10-15 minutes or until the broccoli is tender. Check for seasoning and serve chunky as is, or blend and return to the pot to re-heat before serving in warmed bowls with a sprinkling of chopped fresh parsley and a squeeze of lemon juice.

Grill the ciabatta toasts just before you are ready to eat, and top with the sliced mozzarella and mint, and a drizzle of olive oil and lemon juice if you like.

Reprinted with permission of Sarah Graham. To see more recipes, click here.

Check out the step-by-step gallery here.


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