Creamy Chicken Breast Chicken Soup
Creamy Chicken Breast Chicken Soup
Simple & Healthy Chicken Breast Soup Made at Home
Create a smooth and satisfying chicken soup, a perfect blend between cream soup and vegetable soup, using chicken breast. You can achieve a deep and rich flavor without store-bought chicken stock, relying solely on the natural taste of chicken breast. It’s excellent as a breakfast option or a children’s snack, and it’s a nutritious soup to warm you up on cold days.
Main Ingredients- 1 chicken breast (approx. 150-200g)
- 1/4 head broccoli
- 1/3 carrot
- 1/4 bell pepper (any color)
- 1/4 onion
- 1 Tbsp all-purpose flour (or whole wheat flour)
- 1.5 cups milk (300ml)
- 1/2 cup shredded mozzarella cheese (approx. 50g)
- 1.5 cups reserved chicken broth (from boiling chicken)
- 1 Tbsp butter
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
First, wash the chicken breast thoroughly. Place it in a pot, cover with water, and add a pinch of salt and pepper. Boil for about 15-20 minutes, or until the chicken breast is fully cooked.
Step 2
Once cooked, remove the chicken breast from the pot and let it cool slightly. Finely mince about two-thirds of the cooked chicken breast. You can use a food processor or a knife for this. Shred the remaining one-third into longer strands to add texture to the soup. Importantly, do not discard the water the chicken was boiled in; set it aside. This broth will add depth to your soup.
Step 3
Finely chop the onion, carrot, and bell pepper. Cut the broccoli into small florets.
Step 4
Melt the butter in a pot over medium heat. Add the chopped onion and carrot, sprinkle with a little salt, and sauté until they become translucent. Sautéing the vegetables first enhances their sweetness and flavor.
Step 5
Once the vegetables are softened, add the minced chicken breast and sauté together until the surface of the chicken lightly browns.
Step 6
Sprinkle 1 tablespoon of flour over the ingredients. Stir well to coat everything evenly and cook for about 1 minute. Cooking the flour removes its raw taste and helps create a smoother, thicker soup. If you prefer a thicker consistency, you can add a little more flour.
Step 7
Pour in 1 cup (200ml) of milk. Use a spatula or whisk to stir well and incorporate it into the mixture, ensuring there are no lumps.
Step 8
Add the remaining vegetables (bell pepper, broccoli florets) and the reserved 1.5 cups (300ml) of chicken broth. Bring to a boil over high heat, then reduce to medium-low and simmer for about 10 minutes, allowing the vegetables to soften and the soup to thicken slightly.
Step 9
Once the soup has thickened to your desired consistency, add the shredded mozzarella cheese. Stir until the cheese is melted and the soup is smooth. The cheese adds a wonderful creaminess and rich flavor.
Step 10
Finally, add the shredded chicken breast and simmer for just a minute longer. Be careful not to overcook the shredded chicken, as it can become dry. The soup is often flavorful enough without additional seasoning due to the chicken broth and ingredients, but taste it and add salt and pepper if needed. Serve hot, and enjoy your delicious chicken soup!
