Serves 5 · 60 min + 30 min marinade (broth prep 90 min) · Medium
Nut-free · Mild · Garlic full / reduced / none
Ingredients
- Soup: 2 lb broccoli, chopped; 1 yellow onion, diced; 4 Tbsp plain butter [CL]; 1/4 cup flour [CL]; 3 cups whole milk [CL]; 12 oz cheddar, grated [CL]; 2 cups homemade chicken broth
- Broth pot: 2 lb bone-in chicken thighs, 6 cups water, 1/2 onion, 1 celery stalk, 1 bay leaf, 1/2 tsp thyme, salt and pepper
- Optional 1 garlic clove in soup (full / reduced / none)
- Kabobs: 3 lb chicken breasts, cubed; 2 zucchini; 8 oz mushrooms; 2 yellow onions in chunks
- Marinade: 1/3 cup low-sodium soy sauce [CL], 1/3 cup olive oil [CL], 3 Tbsp lemon juice, 3 Tbsp brown sugar, 3 Tbsp red wine vinegar [CL], optional 4 garlic cloves, 1/2 tsp pepper
- 12 skewers (wooden soaked 30 min, or metal)
Instructions
- Broth ahead: simmer thighs, water, onion, celery, bay, thyme, salt and pepper 60–75 minutes. Strain and reserve 2 cups. Cool within 2 hours and freeze until needed.
- Marinate cubed chicken 30 minutes to 4 hours in the fridge. Discard used marinade.
- Soup: soften onion in butter 8–10 minutes, adding chosen garlic for the last minute. Stir in flour 1 minute. Whisk in milk and broth. Add broccoli and simmer 20 minutes. Turn off heat and stir in cheese.
- Thread chicken and vegetables on separate skewers. Grill chicken 12–15 minutes to 165°F, zucchini and mushrooms 8–12 minutes, and onion 15–20 minutes until fully soft.
- Serve soup and kabobs together. Indoor backup: 400°F sheet pan, chicken 15–20 minutes to 165°F.
Notes: No nutmeg, bell peppers or red onion. Red wine vinegar replaces balsamic.