Broccoli Soup
Broccoli Soup with Shredded Chicken is a comforting and wholesome dish packed with nutrients. This soup is rich in protein from the chicken and loaded with vitamins, especially Vitamin C and fiber from broccoli. It’s light yet filling, making it a perfect option for a healthy meal or a starter.
Nutrition Facts
Per serving
Energy
146 kcal
Protein
10 g
Carbs
8 g
Fat
9 g
Fiber
3 g
Ingredients
Common salt
0.25 tsp (1.25g)
Pepper, black
0.5 tsp (2.5g)
Plain Water
2 medium cup (500g)
Ginger, fresh
1 tsp grated (2g)
Chopped Onion
0.25 small cup (25g)
Clove Garlic, Minced
1 tsp (5g)
Broccoli
10 florets (150g)
Country hen, leg, with skin
100 gms (100g)
Olive Oil
1 tsp (5g)
Instructions
Preparation
Pressure cook chicken with bone: Combine chicken and water in a pressure cooker. Cook for 2 whistles.
Switch off the flame and allow the pressure to release naturally.
Strain the water to separate the liquid (chicken broth) from the cooked chicken.
Shred the cooked chicken using a fork or your hands. Set aside.
Cooking Steps
Heat oil in a pot over medium heat.
Add chopped onions grated ginger and minced garlic. Sauté until fragrant and lightly golden (about 2 minutes).
Add broccoli florets and sauté briefly for 1-2 minutes.
Pour prepared chicken broth into the pot. Cover and cook until the broccoli softens (approximately 8-10 minutes).
Remove from heat and blend the mixture using a hand blender or traditional blender until smooth.
Return the soup to the pot and add the shredded chicken. Stir well.
Season the soup with black pepper and salt to taste. Simmer for another 3 minutes.
Serve warm.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.