1/2 pound broccoli florets, cut into bite sized pieces
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
How to Make It
In a stockpot, heat the olive oil over medium-high heat. Stir in the onion and carrot and cook until onions are soft and translucent, about 3 minutes.
Stir in chicken stock, Worcestershire sauce and cooked chicken. Bring to a gentle boil and then reduce heat and simmer for 3 minutes. Stir in the broccoli and simmer for 10 minutes or until broccoli is tender. Season with salt and pepper to taste and serve hot.
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