Creamy Broccoli Soup & Chicken Salad



  • 1 TBS chopped onion
  • to taste parsley
  • 30ml fat free milk
  • to taste salt
  • to taste garlic powder
  • to taste rocket leaves
  • ½ cup fresh spinach leaves
  • 2 tbsp lite salad dressing
  • 10g low fat feta cheese
  • 1 1/3 cup fresh broccoli
  • 1/2 cup vegetable stock
  • 2 tbsp cream
  • ½ tsp(s) cornstarch (Maizena)
  • to taste cayenne pepper
  • ½ tsp lemon juice
  • ½ medium tomato
  • 1 ½ chicken breast
  • ½ medium cucumber



  1. Thoroughly bake chicken and allow to cool then dice. 
  2. Combine diced chicken, rocket, spinach, tomato, cucumber, feta, and dressing. 


  1. Place chopped broccoli, onion, broth, and parsley in a saucepan. Bring to a boil. 
  2. Cover tightly and simmer for 45 minutes. 
  3. When vegetables are close to completion, stir together the cream milk, and Maizena until smooth. Set aside. 
  4. Remove vegetables from heat and uncover. Puree hot cooked mixture in blender, in batches, until smooth. Then, return to pan. 
  5. Stir in cream mixture, salt, cayenne pepper, garlic powder, and lemon juice. Bring up to a simmer, cover, and cook for 15 minutes. 
  6. Taste and correct seasonings if necessary, then serve. 


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