Recipes Soup Chicken Soup Chicken and Broccoli Soup 5.0 (3) 3 Reviews Loved by the whole family, this chicken and broccoli soup recipe is sure to please even the pickiest of eaters. By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on April 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 30 mins Yield: 4 Ingredients 2 tablespoons extra-virgin olive oil 1/2 medium onion, diced 2 medium carrots, peeled and diced 5 cups chicken stock 2 teaspoons Worcestershire sauce 1 cup cooked chicken, cubed or shredded 1/2 pound broccoli florets, cut into bite sized pieces Kosher or sea salt, to taste Freshly ground black pepper, to taste Directions 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. Rate it Print