Loved by the whole family, this Cappelletti chicken and broccoli soup recipe is sure to please even the pickiest of eaters.
On chilly nights there’s just nothing better than having a steaming bowl of flavorful soup to warm you up and it is the perfect simple, easy comfort food for cozy winter dinners.
I’ve made this one with Tortellini, not with Cappelletti, which is the correct recipe, because although Tortellini could easily be served in a soup or other broth-based dish, traditionally, Tortellini should not be soaked too long in their broth; Tortellini are often served with a meat sauce.*
- 1 kg Chicken - breast
- 1 tbsp Lemon juice
- 1 tbsp Olive oil
- 1 Onion
- 1 tbsp Garlic - minced or 3 garlic cloves
- 1 Bay leaf
- 1 tbsp Chicken broth mix
- 1 tbsp Parsley
- 1 tbsp Green onions
- 1 Carrot - sliced - optional
- 2 liters water
- 500 g Cappelletti
- 2 cups Broccoli - florets
- Cut the chicken in cubes and season with lemon juice.
- In a pressure cooker (or Instant Pot), heat the olive oil using sauté option. Stir in the onion and garlic and cook until onions are soft and translucent.
- Stir fry chicken.
- Stir in boiled water, chicken stock, sliced carrot (optional), bay leaf, parsley, green onion, and any other herbs you may like and cook for about 10 minutes in the pressure cooker/or Instant Pot (high pressure).
- Note: Making in a regular pot, use pre-cooked chicken or increase the cooking time and cook until the chicken is well cooked.
- After natural release the pressure, Open the pressure cooker (or Instant Poand Stir in the Cappelletti, broccoli and nutmeg and simmer, using the sauté option, until Cappelletti float to the top and broccoli is tender, usually for about 2-5 minutes.
- Season with salt and pepper to taste and serve hot with parmesan cheese and sliced green onions.
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