Broccoli Chicken Soup
A warm broccoli and chicken soup with milk, broth, and a lightly creamy texture.
A warm broccoli soup with chicken, milk, broth, and a lightly thickened creamy base.
This should be smooth, filling, and mild. Butter and flour suggest a simple cream-style soup with a soft vegetable texture.
Ingredients
- 250 g chicken fillet
- 1 cup low-fat milk
- 1 1/2 tablespoons butter
- 3 tablespoons flour
- 1/4 teaspoon ginger
- 1 tablespoon Maggi seasoning
- 1200 g broccoli
- 2 medium onions
- 1/2 liter chicken broth
- 1/2 teaspoon black pepper
- mentioned as part of the broccoli carrots beneath the broccoli
- a pinch salt
Instructions
- In a pot, boil the broccoli in hot water with a light pinch of salt until tender.
- In a frying pan, heat the butter until fully melted.
- In the frying pan, add the chicken fillet and cook until done.
- In the same frying pan, add the onions and sauté until softened.
- In the pot, add the milk to the onions and stir the mixture.
- In the pot, add the chicken broth and stir.
- In the pot, add the boiled broccoli and stir.
- In the pot, add the Maggi seasoning, black pepper, and ginger, and stir.
- Lower the heat under the pot and leave the soup until combined and fully cooked.