This is a very tasty soup that isn't very heavy. Homemade chicken stock adds an incredible depth to the flavor and I highly recommend taking the time to make your own!
8 c chicken stock,
½ pt heavy cream
1 c leftover pulled chicken
2 c cooked small pasta (elbow, sea shell, wagon wheels, etc.)
salt and pepper
Cook the broccoli stems in the stock with the onion for 30 minutes. Carefully puree in food processor or blender until smooth. Add the heavy cream, chicken and salt and pepper to taste. Add the broccoli florets and cook 2 more minutes. Add the cooked pasta and heat through.
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