• 1 Cup broccoli
• 2 tbsp olive oil
• 2 cloves garlic, finely chopped
• 1 onion, finely chopped
• Salt & Pepper
• 2 Cups chicken broth
• 1 Cup baby spinach
• 1/2 cup grated Parmesan
• 1 tbsp lemon zest
• 3 tbsp lemon juice
• 1/2 cup shredded chicken
Method
1. Cut tops of broccoli into small florets and thinly slice stems.
2. Heat olive oil in large pot on medium, then add garlic and onion. Cook until sizzling, about 2 minutes. Add broccoli stems, season with 1/2 teaspoon each salt and pepper, cover and cook 3 minutes.
3. Add florets and 1/2 cup water, cover immediately and steam until bright green, 3 to 6 minutes. Transfer half of florets to bowl and set aside.
4. Add chicken broth and baby spinach and simmer 10 minutes. Add grated Parmesan, lemon zest, and lemon juice, then puree. Stir in shredded chicken and reserved broccoli florets
