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Broccoli and chicken soup

Broccoli and Chicken Soup

Original, wholesome, pretty, and appetizing! Broccoli and chicken soup is a take on chicken shchi (cabbage soup), with the usual white cabbage swapped out for broccoli. The swap only makes the soup better — both in flavor and in looks, thanks to the bright green florets.

Maria

Recipe author

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Composition / ingredients

Servings:

Chicken

400

Broccoli

400

Potatoes

Onion

Carrots

Garlic

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 8 g

Fats 32 % 7 g

Carbohydrates 32 % 7 g

110 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make broccoli and chicken soup? Gather all the ingredients you'll need. You can use any part of the chicken: thighs, fillets, drumsticks, wings. The main thing is that the bird has enough meat and bone for a rich broth. If the meat was frozen, thaw it first by moving it from the freezer to the bottom shelf of the fridge. Wash and peel the potatoes, carrots, onion, and garlic clove.
Step 2:

Rinse the chicken thoroughly and pat it dry. You can cut it into portions right away, or do it once the chicken is cooked, before adding the vegetables.
Step 3:

Put the chicken, the whole onion, and the garlic clove in a pot. Pour in 2 liters of water. Set the pot over high heat. Bring the water to a boil and skim off the foam with a slotted spoon. Then reduce the heat to medium and cook the chicken for 40 minutes until done, skimming the foam from time to time.
Step 4:

You can use either fresh or frozen broccoli. If it's fresh, break the florets off the stem and rinse them thoroughly in cold water. If you're using frozen broccoli florets, don't thaw them beforehand.
Step 5:

Grate the carrot on a coarse grater or cut it into matchsticks.
Step 6:

Cut the potatoes into medium cubes.
Step 7:

Add the diced potatoes, grated carrot, and broccoli florets to the pot of broth.
Step 8:

Bring the broth back to a boil and cook everything together for about 20 more minutes over medium heat, until the vegetables are done. Test them with the potatoes — the pieces will break apart easily when pressed with a spoon. At the end, season the soup with salt and pepper. Remove the onion and garlic clove and discard them.
Step 9:

Cover the pot and let the soup rest for about 15 minutes.
Step 10:

Then ladle the chicken and broccoli soup into bowls and serve. Enjoy!

Besides the vegetables in the recipe, you can add your own favorites to the soup. That could be bell pepper, zucchini, fresh green peas, or canned corn. You can also make the same soup not just with chicken but with turkey, pork, or beef. If you use either of the last two, the broth (step 3) will need to cook for at least 1 hour. As with chicken, it's best to use not just the meat but the bones too, for a rich broth.
Important! Whether or not the recipe specifies the amount of water, it's best to go by your own preference (whether you like a thick or thinner soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potato, grain, and other ingredients to use, which may not match yours. In practice, this means that if you're making it for the first time, don't cook a whole pot at once. Make a small batch to taste — for one or two people. To do this, reduce all the ingredients to 1–2 servings, and figure the water at anywhere from one cup per serving (for a very thick soup) to 1.5–2 cups (for a thinner one). Don't forget that some liquid boils off during cooking. After tasting a small portion, you can adjust both the amount of liquid and the proportions of ingredients to your taste. Over time, like most experienced cooks, you'll be able to add water and ingredients by eye.
For how to choose the perfect pot for soup, porridge, or pickling cucumbers, see the article about pots.
For cooking, it's best to use neutral-tasting filtered or bottled water. If you use tap water, keep in mind it can give the dish an unpleasant off-flavor.