Chicken broccoli soup & garlic dog

By Drum Digital
13 June 2018

Preparation: 15 min | Cooking: 40 min | Serves 4

Thick and creamy, silky and #JustDelicious, this is THE tastiest soup you’ll ever prepare, served with our #LoveHotDogs take on a garlic roll. You’re welcome!

Ingredients

4 chicken breasts

olive oil for frying

salt and ground black pepper

1 onion, finely diced

500g broccoli florets, broken into smaller florets

2l (8c) chicken stock

100g butter

50g flour

500ml (2c) cream

60g parmesan cheese, grated

parsley to garnish

Garlic dogs

1 packet Eskort American Hot Dogs Regular

100g butter, softened

2 garlic cloves, finely diced (or minced garlic)

small handful fresh parsley, finely chopped

few drops lemon juice

1 French loaf

Method

  • Preheat the oven to 200?.
  • Heat the oil in a large frying pan. Season the chicken breasts with salt and pepper, fry until cooked through and set aside.
  • In a large pot, heat more olive oil, add the onion and sauté for a few minutes until just softened.
  • Add the broccoli florets and cook for another 2-3 minutes.
  • Add the stock and simmer for 20 minutes.
  • Meanwhile melt the butter in a small pot, add the flour and stir to combine well.
  • Add the cream and parmesan cheese and season with a little salt and pepper.
  • Cook until the sauce has thickened and is smooth
  • Shred the chicken breasts and add to the soup pot along with the cream mixture. Simmer for 10 minutes, stirring occasionally to combine well.
  • Remove from the heat and serve with the garlic dogs.

Garlic Dogs

  • In a small bowl, combine the softened butter, garlic, parsley and lemon juice well then set aside.
  • Slice the ends off the French loaf, then cut in half and each half in half again (so you have 4 equally sized pieces).
  • Using the back of a wooden spoon, make a hole down the middle of each piece (removing the excess bread).
  • Place the frankfurters end to end inside the bread and place on a baking sheet.
  • Brush the top of the bread generously with the butter mixture and bake for 20 minutes until golden.
  • Remove from the oven and serve warm with the soup.

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