Chicken Soup with Broccoli
Chicken soup is hearty and tasty. And this one is creamy and light. Cook broccoli separately to get more vitamins preserved.
Cooked chicken is a great source of protein and veggies stands for vitamins. So this soup fills up and is simply scrumptious.
- 200 g chicken fillet (cutted thinly lengthwise)
- 100 g cauliflower (cutted into florets)
- 100 g broccoli (cutted into florets)
- 200 ml chicken stock
- 150 ml single cream
- 1 white onion (finely chopped)
- 2 garlic cloves (minced)
- 50 g corn kernels
- 2 tbsp olive oil
- salt and pepper (to taste)
Fry chicken in a pan with olive oil until no longer pink.
Remove it from a pan on a plate.
Fry onion and garlic for 3 minutes, add chicken stock, and cauliflower and cook for 20 minutes.
Meanwhile, cook broccoli in salted boiling water for 5-6 minutes. Drain to stop the cooking process.
Add chicken to the pan, single cream, season with salt and pepper cook for 5 minutes.
Add broccoli and cook for 1 more minute.
Servings 3
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 13g20%
- Total Carbohydrate 11g4%
- Protein 21g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
You may use frozen broccoli, cauliflower and corn instead of fresh.
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