Chicken, Broccoli And Tomato Soup - cooking recipe

Ingredients

1 None skin-on, bone-in chicken breast (about 3/4 lb)
1 medium onion, peeled and halved
1 large carrot, peeled and roughly chopped
2 stalks celery, roughly chopped
4 sprigs fresh flat-leaf parsley
2 None bay leaves
3/4 lb broccoli, cut into small florets
1 None medium tomato, deseeded and cut into large cubes

Preparation

Place the chicken and 1 cup water in a saucepan and bring to a boil. Simmer for 45 mins, skimming the top occasionally.
Heat a frying pan and dry fry the onion, cut-side down, until browned. Add to the chicken, along with the carrots and celery. Simmer for 5 mins, then remove the chicken. Remove the skin and bones and set aside the meat. Return the skin and bones to the soup along with the parsley and bay leaves. Simmer for 15 mins.
Meanwhile, blanch the broccoli in boiling salted water for 5 mins. Drain and refresh with cold water.
Pour the soup through a sieve into a clean saucepan and bring to a boil. Slice the chicken meat and add to the pan along with the broccoli and tomato. Warm through. Season as desired and serve.