*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was FABULOUS! I made some slight variations but didn't change too much: I thought it would make a better stew than a soup, so I only used 1 - 1/2 cups of chicken broth rather than 3 cups. Also, I used bok choy instead of broccoli. I love broccoli but it has such a strong flavor on its own and I thought this recipe could use something more subtle.
My husband daughter and I absolutely loved this recipe! I was looking for something to use 2 extra pork chops we had (we are sort of dieting and trying to cut back on how much meat we eat) and this recipe was perfect exactly what I was looking for! Thanks so much for sharing it:)
Fantastic! I usually make "Ultimate Spicy Spud Soup" from this site when I'm feeling overwintered. but I was sick of it and I had broccoli and decided to try this. It is really great. The taste is soup (very celery tasting which I like.) But the texture is stew so I added more water. Changes: More spices cause I like that. Also threw in some green beans and pretty much any leftover veggie I had. Also I used all chicken stock and only used water to bring it to a consistency I liked. Good as is though. It's going into rotation.
So GOOD! I wish I had made a double batch. I did use 4 pork chops instead of 2 (they were kind of thin cut) I also doubled the broccoli and halved the potato.
EDIT: I have made this soup many times now so I wanted to add to my review. I now use the full amount of potato but have increased the chicken stock and water by 1 cup each. I start with the called-for amount of each spice then add according to taste after the first boil. Celery salt makes a good addition. I still double the broccoli but I hold half of it out and right before I serve the soup I flash-steam it for about 2-3 minutes in the microwave then add it to the soup. That bright green of the broccoli makes the soup look extra appetizing.
I used the crock pot. So I put the spices (all but used 1 tsp of onion powder instead of onions) and boneless, defatted pork chops in the crock with 5 cups of chicken broth until the meat was fork tender. (3 hrs on high) Then I pulled the pork out and shredded it a bit with a forks. I reserved the broth and added the flour, as the recipe called. Chopped all veggies as called for, then added the rewhisked broth and flour when it got bubbly. All in all it took about 5 hours in the crock pot. Everyone was salivating the entire time it was cooking. Excellent recipe!
Love the soup. It's a little salty though. I'll probably either cut back the salt or make sure to get low sodium chicken broth. I browned two Costco center cut pork chops cut into pieces in some olive oil and a clove of chopped garlic. Then I added the rest of the ingredients as suggested. After around 45 minutes I put the veggies in. I didn't use the flour either. I usually like a thicker texture but it was great without it this time. Oh I didn't use broccoli didn't have any.