Creamy Chicken and Broccoli Soup
Ingredients
For the Soup:
- Onion: 1, finely chopped
- Olive Oil: 2 tbsp
- Carrots: 2, peeled and sliced
- Celery: 3 sticks, sliced
- Garlic: 2 cloves, minced
- Flour: 3 tbsp (25g)
- Potatoes: 3, peeled and diced
- Chicken Thighs: 4 boneless, skinless (approx. 500g / 1 lb)
- Vegetable Broth: 1 liter (approx. 4 cups)
- Dried Thyme: 1 tsp
- Red Pepper: 1, diced
- Broccoli Head: 1, cut into florets
- Green Peas: 1 cup (150g)
- Cream: 1/4 cup (60ml)
- Salt and Black Pepper: To taste
For the Bread:
- Bread: 3 slices
- Olive Oil: 2 tbsp
- Garlic: 3 cloves, minced
- Processed Cheese Slices: 2
- Spice Mix: Your choice (e.g., Italian seasoning, paprika, or garlic powder)
Instructions
1. Prepare the Soup Base
- Sauté the Vegetables: In a large pot, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
- Add Carrots and Celery: Add the sliced carrots and celery to the pot, cooking for another 3-4 minutes, stirring occasionally. Add the minced garlic and cook until fragrant, about 30 seconds.
2. Thicken the Soup
- Add Flour: Sprinkle 3 tbsp of flour over the sautéed vegetables and cook, stirring constantly, for about 1 minute. This step helps to thicken the soup and eliminates the raw flour taste.
3. Cook the Chicken
- Add Main Ingredients: Add the diced potatoes, 1 liter of vegetable broth, and chicken thighs to the pot. Season with 1 tsp of dried thyme, salt, and black pepper.
- Simmer: Bring the soup to a simmer, cover the pot, and let it cook for 10-15 minutes, or until the chicken is cooked through and the potatoes are tender.
4. Prepare the Bread
- Preheat the Oven: Preheat your oven to 180°C (350°F).
- Prepare the Bread: Place the bread slices on a baking tray, drizzle with olive oil, and sprinkle with the minced garlic and your chosen spice mix.
- Bake: Bake the bread in the preheated oven for about 10 minutes, or until golden and crispy. Once baked, remove the bread from the oven and immediately spread the processed cheese slices over each slice while they’re still warm, allowing the cheese to melt slightly.
5. Finish the Soup
- Dice the Chicken: Once the chicken is cooked, remove it from the pot and let it cool slightly. Remove any thyme sprigs from the soup if using fresh thyme. Dice the chicken and return it to the pot.
- Add Broccoli and Peas: Add the broccoli florets and green peas to the soup, cooking for an additional 2-3 minutes until the broccoli is tender.
- Stir in Cream: Finally, stir in the 1/4 cup of cream and adjust the seasoning with more salt and black pepper if needed.
6. Serve
- Serve Hot: Ladle the creamy chicken and broccoli soup into bowls and serve hot, alongside the garlic bread for dipping. The bread’s crispy texture complements the creamy soup, making each bite a satisfying experience.
Nutrition Information
- Servings: 4
- Calories: Approximately 450 kcal per serving (including bread)
- Protein: 25g
- Fat: 20g
- Carbohydrates: 45g
- Fiber: 8g
- Sugar: 8g
- Sodium: 900mg
This Creamy Chicken and Broccoli Soup is not only comforting and filling but also provides a good balance of protein, fiber, and essential vitamins and minerals. Paired with cheesy garlic bread, it’s a meal that’s both satisfying and nourishing. Enjoy this delightful dish with family and friends for a cozy, delicious dining experience!