Composition / ingredients
Step-by-step cooking
Step 1:
How to cook broccoli and chicken soup? Prepare all the necessary ingredients. You can use any part of the chicken: thighs, fillets, shins, wings. The main thing is that the bird has enough meat and bones for a rich broth. If the meat has been frozen, then pre-defrost it by transferring it from the freezer to the bottom shelf of the refrigerator. Wash and peel potatoes, carrots, onion and garlic clove.
Step 2:
Rinse the chicken thoroughly and dry it. You can immediately cut it into portions or do it when the chicken is cooked, before laying vegetables.
Step 3:
Put the chicken, a whole onion, a clove of garlic in a saucepan. Pour in 2 liters of water. Put the pan on a high heat. Bring the water to a boil, remove the foam with a slotted spoon. Then reduce the heat to medium and cook the chicken for 40 minutes until tender, periodically removing the foam.
Step 4:
Broccoli you can use both fresh and frozen. If you have fresh cabbage, then separate the inflorescences from the stem and rinse them thoroughly in cold water. If you use frozen broccoli inflorescences, then do not defrost them beforehand.
Step 5:
Grate carrots on a coarse grater or cut into strips.
Step 6:
Cut potatoes into medium cubes.
Step 7:
Add potato cubes, grated carrots and broccoli inflorescences to the pot with broth.
Step 8:
Bring the broth to a boil again and cook all together for about 20 minutes on medium heat until the vegetables are ready. Check it on the potatoes — the pieces will easily break when pressed with a spoon. At the end, season the soup with salt and pepper. Remove the onion and garlic clove and discard.
Step 9:
Cover the pan with a lid and let the soup brew for about 15 minutes.
Step 10:
Then pour the soup with chicken and broccoli on plates and serve to the table. Enjoy your meal!
In addition to those specified in the recipe, you can add your favorite vegetables to the soup. It can be bell pepper, zucchini, fresh green peas or canned corn.
The same soup can be cooked not only with chicken, but also with turkey, as well as pork or beef. In the case of using the last two types of meat, the broth (step 3) will need to be cooked for at least 1 hour. As in the case of chicken, for soup it is better to take not only the pulp, but also the bones to get a rich broth.
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.
For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Broccoli - 33 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
