Recipe Cheese soup with chicken and broccoli. Calorie, chemical composition and nutritional value.

17

Updated: Vladimir Ivanov

05/28/2014 Cooking time: 25 min

Here is an original recipe for making aromatic and tasty soup with broccoli and cheese. The soup turns out to be very healthy. And preparing it is as easy as shelling pears. We will need a blender.

How to make cheese soup with broccoli and chicken

Today I want to make broccoli and chicken cheese soup. My family loves it very much for its delicate texture and rich taste. It always looks like a festive dish and lifts your spirits.

5-6 medium servings.

Prepared: on the stove

• Boneless chicken meat – 500 grams.
• Processed cheese – 150 grams
• Milk – 1 glass
• Broccoli – 200-300 grams
• Potatoes – 6-7 medium sized pieces
• Onion – 1 piece
• Carrots – 1 piece
• Vegetable oil for frying
• Salt to taste
• Ground black pepper - half a teaspoon
• Flour - one level tablespoon

Broccoli soup with blue cheese

This is not just a broccoli cheese soup recipe, it's a true superfood that you'll love. There is a lot that can be said about the benefits of broccoli. Sulforaphanes and indoles, sulfur compounds for liver health, high amounts of calcium, magnesium and vitamin K, which are important for bone health and the prevention of osteoporosis, are just part of a large list. But the recipe is also unique with the addition of blue cheese. Few people know, but the blue-green mold that marbs some blue cheeses is called Penicillium roqueforti. It fights harmful bacteria in the body.

List of products:

• 1 large head of broccoli;
• 100 g butter;
• 100 g blue cheese;
• 1 onion;
• 1 potato tuber;
• 1 liter of vegetable broth.

Broccoli soup with blue cheese

Cheese soup with broccoli and chicken recipe step by step with photos

We clean the vegetables. Cut potatoes and onions into small cubes. Grate the carrots on a fine grater. Cut the meat into medium pieces 2-3 cm. I took a chicken drumstick, separated the meat from the bone and cut it into pieces. In my opinion, this part of the chicken gives a richer flavor to the broth.

Pour oil into a non-stick pan and heat well. Place chicken pieces in boiling oil and fry for 5-7 minutes. Then add onions and carrots. Continue to simmer until the carrots become transparent. There is no need to fry the vegetables, otherwise the soup will not taste as soft.

Add chopped potatoes, add salt to taste, stir and leave to fry for a few minutes.

Add 3 cups of water to the meat and potatoes and bring to a boil. Then cook the potatoes over low heat until they are ready. This will take approximately 15 minutes.

When the potatoes are ready, add a glass of milk, cheese, ground black pepper and flour. You can take soft cheese, which is spreadable, or “Karat” in blocks. Stir everything well until the cheese dissolves. Add flour as desired for greater viscosity. To prevent lumps from forming, dissolve the flour in a small amount of cold water and pour into the broth. Add broccoli last. Cook over low heat for another 5-6 minutes.

Let the soup brew for 10-15 minutes and you are ready to serve.

How to cook Broccoli Soup with Cream Cheese

1. First, wash the broccoli and separate it into florets. Then peel the potatoes, onions and chop all the vegetables, as well as celery.

2. Send the potatoes to boil immediately. After 10 minutes, add chopped onion to it. Then add the rest of the vegetables to them. Cook for 5 minutes and stir occasionally.

3. Meanwhile, cut the processed cheese. We send it to our soup. Cook for another 5-7 minutes over low heat. You can use any processed cheese. Goes well with Philadelphia vegetables.

4. Then turn off the soup and let it stand for a while. Next, use an immersion blender to grind everything. After this, you can bring the soup to a boil and turn it off.

5. When serving, you can add a few drops of olive oil (or a little butter). Serve broccoli soup with melted cheese hot. Add salt and pepper to taste.

Cheese soup with broccoli and chicken

If you like first courses with a delicate creamy taste, then you will definitely like this simple recipe. Make rich and vibrant broccoli cheese soup. If you are a vegetarian or fasting, cook your first course with water. The cooking technology is very simple and does not require a lot of time and expensive products. Instead of potatoes, you can add celery root.

To make broccoli cheese soup you will need:

1. Water 2.5-3 l
2. Chicken soup set 500 g
3. Potatoes 2-3 pcs.
4. Broccoli 1 pc.
5. Carrot 1 pc.
6. Onion 1 pc.
7. Olive oil 3-4 tbsp. l.
8. Processed cheese 100 g
9. Cream 200 ml
10. Salt
11. Ground black pepper 1-2 pinches
12. Laurel fox 2 pcs.
13. Greenery

Ham soup in buns

A savory dish served in rye buns for any occasion.

Ingredients:

• Ground black pepper
• Broccoli – 1 pc.
• Butter – 20 g
• Onion – 1 piece
• Rye bun – 10 pcs.
• Wheat flour – 4 tbsp.
• Ham – 350 g
• Whole milk – 1 l
• Cheddar cheese – 3 cups
• Nutmeg - a pinch
• Cream – 250 ml.
• Salt

Chop the onion and fry until transparent. Add flour and cook for another half a minute.

Combine milk with cream and pour into onion.

Grate the nutmeg and add to the sauce along with pepper and salt.

Chop the cabbage and add to the soup along with chopped ham.

Puree the finished cheese soup.

Add grated cheese and place the dish in buns, from which you should first remove the pulp.

Creamy cheese soup in buns will be a good appetizer and first course for the holiday.

Ingredients:

• Cream – 150 ml.
• Broccoli – 400 g
• Hamburger buns – 3 pcs.
• Salt
• Flour – 2 tbsp.
• Carrots – 1 pc.
• Hard cheese – 80 g
• Onion – 1 pc.
• Ground black pepper
• Butter – 50 g
• Broth – 500 ml.

Chop the onion into cubes.

Melt the butter and sauté the onions in it.

Add flour to the onion and fry it a little. Pour in the cream and broth.

Chop broccoli and add to soup.

Grate the carrots and add to the soup. Cook the dish for about 20 minutes.

Grate the cheese and add to the soup. Cook the dish until the cheese is completely melted.

Cut the buns into a pot shape and remove the pulp.

Fill the soup buns and serve!

Cheese soup with broccoli and chicken - recipe

In the recipe, the soup is prepared with chicken broth. To do this, you can buy a whole chicken or its parts, or a soup set. Rinse and place in a 3.5-4 liter saucepan. Pour water. Place over high heat. As soon as the water boils, turn the heat to low and cook for 30-50 minutes. As foam forms, remove it with a slotted spoon.

Meanwhile, peel large carrots and onions. Rinse the vegetables and dry with a napkin. Grate the carrots on a large grater, cut the onion into cubes.

Pour the oil into a frying pan and heat it up. Add vegetables. Set on low heat. Simmer for 10-15 minutes until the vegetables become soft. Stir occasionally.

Peel and rinse the potatoes. Cut into small pieces.

Rinse the broccoli and dry with a towel. Cut into small florets.

When the meat is ready, remove it from the boiling water and cool slightly. Filter the prepared broth. Add the chopped potatoes to the pan and cook for 8-10 minutes after boiling.

Add prepared inflorescences. Stir and let it boil. Boil for 3-5 minutes over moderate heat.

Place the roasted vegetables into the pan. Stir the contents of the pan and boil.

In the meantime, grind the processed cheese on a grater or finely chop it. Remove the meat pieces from the cooked chicken.

As soon as the soup boils, add grated cheese and chicken. Stir and heat for about 3-4 minutes until the cheese is completely melted.

Pour in cream with a fat content of 10-20 percent. Stir and boil. Cook over low heat for 5-7 minutes.

Season with salt and pepper, add a bay leaf. Stir and cook for about 1-2 minutes.

Sprinkle with chopped herbs and turn off the heat. Broccoli cheese soup is ready. Pour into dinner plates and serve. Bon appetit!

Broccoli and Cheddar Cheese Soup

With the arrival of autumn cold, a bowl of hot soup is irreplaceable. It doesn’t just satiate the stomach, but gives gastronomic pleasure and often warms the soul. Get some warmth from this broccoli cheese soup. The recipe for the first course is extremely simple and straightforward.

Product set:

• 3 tbsp. finely chopped broccoli;
• 5 tbsp. l. butter;
• 2 carrots;
• 1 yellow onion;
• 1.5 tbsp. cream or sour cream;
• 2 tbsp. vegetable broth;
• 1 clove of garlic;
• ¼ tbsp. flour;
• ½ tsp. ground paprika;
• ½ tsp. mustard powder;
• ¾ tsp. ground black pepper;
• 230g sharp Cheddar cheese.

Broccoli and Cheddar Cheese Soup

Simple preparation:

1. Prepare vegetables: peel, rinse. Chop the onion finely, chop the garlic with a knife, cut the carrots into thin strips.
2. In the pot you will use to prepare the broccoli cheese soup recipe, start by preparing the onions. Melt one tablespoon of butter over moderate heat. Add the diced onion to the oil and sauté for about 5 minutes or until it becomes translucent. Stir occasionally during frying.
3. Add garlic, stir, wait for the aroma to release. Stirring occasionally, simmer for just a minute. Place onion and garlic in a bowl and set aside.
4. Place the remaining four tablespoons of butter in a saucepan and melt over low heat.
5. Add flour, whisking with a spoon, brown the mixture for 3-5 minutes. During this time it should thicken slightly.
6. Slowly pour the cream or sour cream and broth into the broccoli cheese soup. Prepare the recipe, whisk constantly to make the mixture more liquid.
7. Bring the mixture to a boil, then reduce the heat. Let it simmer for about 20 minutes. Watch the thickness, it should become denser.
8. Add the prepared carrots and let them simmer for about 5 minutes.
9. Add broccoli, onion and garlic.
10. At this stage, add pepper, paprika and dry mustard. Stir to combine these ingredients. Cook over moderate heat for another 20 minutes.
11. At the end of cooking, almost before turning off, add the grated cheddar and stir until dissolved.

Chicken broccoli soup

Soup with smoked chicken and broccoli. Recipe The soup is prepared quickly and easily. The whole process will take only 25 minutes.

• Onion – 1 pc. small size.
• Carrots – 1 pc.
• Vegetable oil for frying – 2 tbsp. spoons.
• Chicken broth – 1.2 l.
• Green beans – 150 g.
• Broccoli – 300 g.
• Chicken meat on the bone – 350 g.
• Salt and pepper to taste.
• Oregano – 1 teaspoon.
• Esnok – 1 clove.

• Take an onion. We peel it and cut it into small cubes.
• Grate medium sized carrots on a coarse grater.
• Vegetables are fried in two tablespoons of vegetable oil. To save time and convenience, you can do this in the pan in which the soup will be cooked.
• Pour chicken broth into the pan. Dip green beans, broccoli, meat separated from smoked chicken bones (cut into pieces), add salt and pepper to taste.
• 7-10 minutes after boiling, add oregano and chopped garlic.
• Using a mashed potato masher, lightly mash the contents and return the soup to the heat until it boils. Turn off the heat and wait 5 minutes for the dish to steep.

The soup turns out light, with an unobtrusive smoked aroma. This chicken soup with frozen broccoli is equally good as with fresh cabbage.

Broccoli noodle soup

This dish exudes the warmth and comfort of a home. The soup turns out to be light, dietary, low-calorie. To prepare it you will need:

• 300 g broccoli.
• 200 g flour.
• 1 chicken egg.
• 50 ml water.
• Sweet bell pepper – 1 pc.
• Carrots – 1 pc.
• 5 medium sized potatoes.
• Salt.
• Basil.

• Preparing dough for homemade noodles. Beat the egg into the flour, add water and knead the dough. We divide it into two parts, one of which we roll out into a thin layer, 1 mm thick. Roll it into a tube and cut into pieces. We unfold each of them so that it takes on a noodle shape. Let it dry a little. We do the same procedure with the other second half of the dough.
• Cut potatoes and carrots into cubes. Pour chicken broth over the vegetables in the pan and cook until tender.
• Remove the seeds from the pepper and also cut it into cubes. Separate broccoli into florets. We put everything into a pan with boiled vegetables. Add salt and spices.
• Cook for 5 minutes, then lower the noodles and cook again for 5 minutes. Ready. You can add corn instead of green peas to chicken broccoli noodle soup.

Broccoli cheese soup.

This cheesy broccoli soup is usually very popular with both children and adults, even those who claim to not like vegetables at all. Add to the soup some croutons, fried pieces of bacon or some kind of cheese, for example, feta cheese or noble cheese, with blue mold, your dish will sparkle with new colors, in which each family member will find the option that he likes best.

Number of servings: ~ 1-1.5 liters

You will need:

• 400 g of broccoli (I use frozen, just one package; in summer, broccoli can be completely or partially replaced with seasonal zucchini);
• 200 g of processed cheese (I choose cream cheese without fillers, you should like the cheese to your taste);
• 1 fairly large onion;
• 1 clove of garlic (optional);
• a small piece of butter/ghee and/or a couple of tablespoons of vegetable oil;
• 0.8-1 liters of vegetable broth (or water);
• salt, pepper, spices.

Preparation:

1. 
   Finely chop the onion and garlic (the latter, of course, can be used as desired; I even add it to the children’s version; at the end of cooking, neither the taste nor the smell will give away the garlic in the dish). Heat the oil in a thick-bottomed saucepan, I like the combination of melted butter and olive oil in equal proportions, about 1 tablespoon each, but this is a matter of taste and the availability of these products on hand. In melted butter over moderate heat, sauté the onion and garlic until translucent, just a couple of minutes.

2. 
   Add broccoli to the onion, cover with a lid, stirring occasionally and simmer for 5-7 minutes. Broccoli can be used either fresh or frozen. I prefer frozen, since seasonal broccoli is rare in our region, and, in my opinion, frozen is not inferior in its vitamin composition to fresh, which has survived long transportation and lying on the supermarket shelf, and it is not economical for soup. Frozen broccoli does not need to be thawed first. In summer, you can use a couple of fresh medium-sized zucchini for this recipe; they can replace broccoli in whole or in part; the soup will taste sweeter. There is one nuance with zucchini. Before you start making the soup, be sure to taste the zucchini for bitterness. If the zucchini is bitter, this unpleasant taste will remain in the soup. Now pour our vegetables with hot vegetable broth and cook under a loosely closed lid over low heat for 7-10 minutes, until the broccoli is soft (if you are using previously frozen broth, it is advisable to warm it up, in a separate saucepan or in the microwave, the soup will cook longer in cold broth and vegetables may boil more than necessary). Of course, you can use plain water instead of broth, but with broth the soup turns out much richer and tastier. To quickly prepare the broth, before starting to prepare the soup, immerse in cold water those vegetables that you have in the refrigerator, for example, an onion and coarsely chopped carrots, if available, a small piece of root and/or a couple of stalks of celery, some green stuff, a couple of peppercorns , Bay leaf. Cook over low heat for 30-40 minutes or until it is time to add the broth to the soup. Adjust the consistency of the soup to your taste; for a thicker version, take more broccoli and less broth; for a thinner version, increase the volume of broth.

3. 
   Our soup is almost ready, add melted cheese, stir it well, heat it up (bring to a boil, but do not boil). Add salt and pepper to taste. Be careful with the salt, as some of it already contains cheese.

4. 
   As soon as the soup starts to boil, remove it from the heat. Using a blender, turn into puree. That's it, you can serve it on the table. You can serve the soup with croutons, pieces of fried bacon or mushrooms, try a dressing made from sour cream or yogurt, you can use feta cheese or more piquant cheeses, for example, blue cheese, but adults usually like this option.

Bon appetit!

Chicken soup with broccoli and vermicelli

For this dish you need:

• Potatoes – 2-3 pcs.
• Water – 2.5 l.
• Green onions - a bunch.
• Carrots – 1 pc.
• Onions – 1 pc.
• Vegetable oil for frying – 4 tbsp. spoons.
• Tomato paste – 1 tbsp. spoon.
• Broccoli - head.
• Canned green peas – 200 g.
• Small vermicelli - 0.5 cups.
• Salt – 1 tbsp. spoon.
• Ground black pepper to taste.

Let's start cooking:

• Peel the potatoes and cut them into pieces. Place in a pan of boiling water, add finely chopped green onions and cook for 10 minutes.
• Fry carrots (grate on a coarse grater) and onion (cut into small cubes) in a medium-sized frying pan in vegetable oil.
• Season the sautéed vegetables with tomato paste and simmer for 1 minute. Add to the soup the resulting roast, a head of broccoli cabbage disassembled into inflorescences, canned green peas, vermicelli, salt, and pepper.
• Reduce heat and cook for another 7-10 minutes. If desired, you can add finely chopped herbs.

Preparatory stage

Before I start cooking the soup, I need to prepare all the ingredients needed for it. So first I roughly chop the celery and broccoli into fairly large pieces.

For broccoli, I usually cut off only the florets, without using the stem. I place the cabbage in a container with cold water. I add half a teaspoon to it. tablespoons of salt and then leave for 10 minutes. This will help remove all the cabbage worms from it.

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For celery, I only cut off the hard part of the stem, as well as all the existing leaves.

Chicken, broccoli and cheese soup

This is not only tasty, but also nutritious. We will need:

• Chicken fillet – 400 g.
• Medium size potatoes – 3 pcs.
• Onion – 1 pc.
• Broccoli – 600 g.
• Water 2 l.
• Heavy cream – 150 ml.
• Flour – 1 tbsp. spoon.
• Hard cheese – 200 g

• Cut the potatoes into cubes.
• Finely chop the onion.
• Place chicken, potatoes, onions, and broccoli florets into the pan. You can use fresh or frozen cabbage. Fill with 2 liters of water and put on fire.
• Cook for 30 minutes from the moment of boiling and remove the meat. We disassemble it into fibers.
• Mix cream and flour. Add a few spoons of soup, stir well so that there are no lumps and pour the creamy mixture into the pan.
• We grate the cheese and also place it together with the meat in the pan.
• Add pepper and salt. Cook for another 10 minutes until done.

Blue cheese soup

A savory dish with a delicate taste for true gourmets.

Ingredients:

• Milk – 750 ml.
• Onion – 2 pcs.
• Cream – 250 ml.
• Broccoli – 1 head
• Blue cheese – 100 g
• Butter – 20 g
• Garlic – 1 clove

Fry onion and chopped garlic in oil.

Pour a mixture of milk and cream, add cheese.

Add broccoli and cook until soft.

Season the dish to taste and serve.

Broccoli and chicken soup for children

Broccoli is a storehouse of vitamins and minerals, so the vegetable is very healthy for children. This recipe is suitable for any child of any age.

• Chicken breast – 1 pc.
• Broccoli – 200 g.
• Natural butter – 30 g

This soup is prepared very quickly:

• Cook the chicken breast until done.
• We take out the meat and cut it into small pieces.
• Dip the broccoli into the soup and cook the vegetable for 15 minutes.
• Add chicken meat and butter.
• Remove from heat and use a blender to puree the soup. Add salt if your baby is over 1 year old.

Soup with Adyghe cheese

Velvety, creamy and very tasty dish with a pleasant cheese aroma.

Ingredients:

• Onion – 1 pc.
• Adyghe cheese
• Garlic – 3 cloves
• Flour – 2 tbsp.
• Pepper - to taste
• Broccoli – 400 g
• Butter – 30 g
• Salt
• Milk – 1 l

Chop the garlic and onion and sauté in oil.

Add flour, fry a little, and then pour in milk.

Add the broccoli and cook the soup for about seven minutes.

Puree the soup with cheese to taste.

Serve with chili flakes.

How to make broccoli soup?

To make broccoli soup, you need to consider the following points:

1. It is better to choose a fresh vegetable; it will be dense and elastic and bright green in color. It is better not to use pale-colored cabbage, otherwise the soup will take on a bad color.
2. To cook soup, use any utensils except aluminum.
3. Broccoli soup is complemented with meat broth, vegetables, spices and cheese. You can add mushrooms, cream, vermicelli and other cereals.
4. If the end result is a creamy soup, then beat the contents of the pan with a blender until the mass turns into a homogeneous consistency.
5. You can season this soup with cream or milk, after thickening it with wheat flour, fried in butter until creamy.
6. You can create a great presentation with toasted baguette croutons or garnish with vegetables, herbs and grated cheese.

Vegetable soup with broccoli

Vegetable soup with cauliflower and broccoli will be a real storehouse of vitamins. These two components are organically combined with each other, since they require approximately the same preparatory processes and time spent on their preparation. The dish will strengthen the immune system and is perfect for a weakened body.

• broccoli – 1/2 pcs.;
• cauliflower – 1/2 pcs.;
• carrots – 1 pc.;
• garlic - to taste;
• ginger - to taste;
• meat broth – 1-1.5 l;
• meat – 300 g;
• red pepper, salt.

1. Coarsely chop all vegetables.
2. Bring the broth to a boil, add carrots and garlic.
3. Attach the remaining components. Cook the broccoli soup for about half an hour.

Broccoli soup - recipe

For mothers with small children, broccoli soup for children will be an indispensable dish. Thanks to its consistency, all products are mixed evenly and acquire a unique rich taste. In the early summer season, you can use new potatoes. A warm, thick dish, seasoned with cream or butter, is suitable as a warming dish.

• water – 1 l;
• broccoli –200-250 g;
• potatoes – 2 pcs.;
• onion – 1 pc.;
• salt;
• pepper;
• cream - to taste;
• vegetable oil – 2 tbsp. l.

1. Fry the onion. After 2 minutes, add diced potatoes to it and fry for another 2-3 minutes.
2. Throw vegetables into boiling water and cook for 5 minutes.
3. Add broccoli, cook for another 7 minutes.
4. Remove the broccoli and potato puree soup from the heat, cool, and puree with a blender. Season with cream.

Cheese soup with broccoli - recipe

One of the most popular first course options is broccoli cheese soup. The additional component can be taken in solid varieties or in melted form. It is added to the other ingredients almost at the very end of cooking, after being grated. The appearance of the food will be very attractive.

• chicken broth – 2 l;
• carrots – 1 pc.;
• potatoes – 2-3 pcs.;
• onion – 1 pc.;
• broccoli – 500-600 g;
• cream cheese – 400 g;
• salt.

1. Cut vegetables.
2. Divide the broccoli into florets.
3. Bring the broth to a boil, add potatoes, carrots and onions. Cook for 30 minutes.
4. After adding cheese and broccoli, cook the soup for about 10-15 minutes.

Vegetable soup with cheese

A dish rich in taste and aroma with a spicy note and delicate texture.
Ingredients:

• Green onions
• Water – 1.5 l
• Celery cuttings – 2 pcs.
• Chicken breast – 300 g
• Brown rice – 2 tbsp.
• Green paprika
• Carrots – 1 pc.
• Yellow paprika
• Onions – 1/2 pcs.
• Parsnip – 1 pc.
• Salt - to taste
• Olive oil – 1 tbsp.
• Parsley
• Philadelphia cheese – 1.5 tbsp.
• Broccoli – 200 g
• Dill
• Spices for chicken
• Cilantro

Boil the chicken breast.

Rinse the rice thoroughly and add to the chicken. Place the saucepan on the fire.

Grate the celery stalks, green paprika, yellow paprika, onion and carrot.

Chop the greens.

Once the meat is ready, remove the breast and add vegetables to the soup.

Break the chicken into fibers and add to the soup.

Add spices and broccoli.

Season the soup with Philadelphia. Bring the dish to the desired doneness of vegetables.

Add greens and you can pour the dish into plates.

A spicy dish with vegetables and delicate cream will complement the summer menu well.

Ingredients:

• Ghee – 1/4 cup 2 tbsp.
• Nutmeg – 1/8 tsp.
• Zucchini – 1 pc.
• Cheddar cheese – 225 g
• Carrots – 1 pc.
• Milk-cream mixture – 2 cups
• Broccoli – 340 g
• Vegetable broth – 2 cups
• Coarse salt
• Flour – 1/4 cup
• Black pepper to taste

Boil water and cook broccoli.

Then place the vegetable on ice.

Fry chopped onions and carrots in two tablespoons of ghee.

Pour the remaining oil into the frying pan and add flour. Then, after two minutes, add the milk-cream mixture. Add nutmeg and cook the sauce for about 20 minutes.

Add vegetables and broth to bechamel sauce. Simmer for about half an hour. Add cheese and broccoli.

Serve the soup to the table.

A savory and healthy dish for summer evenings.

Ingredients:

• Broccoli – 2 pcs.
• Ground black pepper
• Zucchini – 1 pc.
• Spinach – 150 g
• Vegetable oil – 2 tbsp.
• Shallot – 1 pc.
• Butter – 30 g
• Salt
• Potatoes – 2 pcs.
• Processed cheese – 150 g

Sauté onion, zucchini and spinach in a mixture of two oils.

Fill with water and add potatoes.

As soon as the vegetable is half cooked, add cabbage and spices.

Add the cheese and cook until the cheese has dissolved.

Serve with greens or croutons.

Option with green peas

We draw your attention to a very interesting recipe for a tasty and healthy first course. Broccoli soup with chicken cooked using it turns out to be quite filling and very aromatic. To prepare it you will need:

• Chicken thigh.
• 300 grams of broccoli.
• A small carrot and an onion each.
• 100 grams of green peas.
• Large potato.
• 50 grams each of parsley and celery.
• A couple of cloves of garlic.
• Salt, turmeric, black pepper and bay leaf.

At the initial stage you need to deal with the broth. To prepare it, washed chicken is placed in a liter of boiling water with the addition of a bay leaf. All this is cooked over low heat, not forgetting to remove the resulting foam. Then chopped vegetables (onions, carrots, celery, potatoes, parsley, green peas and garlic) are loaded into the finished broth and continue to simmer for at least half an hour.

After thirty minutes, remove the bay leaf and chicken thigh from the pan. The meat is separated from the bone, cut into small pieces and returned to the broth. Turmeric, salt and spices are also added there. After a quarter of an hour, add cabbage inflorescences to the almost finished broccoli soup with chicken and green peas and cook it all for about five minutes from the moment it boils. It is served hot, first decorated with fresh herbs.

Option with cauliflower

This recipe is interesting because it involves using a slow cooker. Thanks to this device, you can not only preserve almost all the vitamins contained in foods, but also significantly simplify the cooking process. To make a delicious chicken, broccoli and cauliflower soup, you will need:

• 5 potatoes.
• 150 grams of broccoli.
• A pair of chicken thighs.
• 150 grams of cauliflower.
• Medium carrot.
• Large onion.
• Salt, aromatic herbs and vegetable oil.

Pour a little vegetable fat into the multicooker bowl and add chopped onions and chopped carrots. All this is sauteed in the “Frying” mode for ten minutes. Then washed chicken, salt, spices and two liters of drinking water are sent there. Cover the device with a lid, activate the “Soup” program and leave for an hour and a half.

Thirty minutes before the process is completed, chopped potatoes are loaded into the multicooker. And after another quarter of an hour, two types of cabbage are sent there. Shortly before cooking, add chopped herbs and bay leaves to the dish. This soup with chicken and broccoli is served hot, after seasoning it with sour cream.

Option with cheese

The dish cooked using the technology described below has a pleasant taste and delicate texture. It's made with simple, easy-to-find ingredients and is perfect for a family meal. The cheese present in it only emphasizes the taste of the other components, giving the dish a special aroma. To make Broccoli Chicken Soup you will need:

• A couple of liters of drinking water.
• 300 grams of broccoli.
• Ripe large tomato.
• 400 grams of chicken fillet.
• A couple of teaspoons of salt.
• 70 grams of hard cheese.
• Leek.

The washed fillet is loaded into a pan with salted boiling water and left on the stove. While it cooks, you can take time to prepare the remaining ingredients. In a deep, thick-bottomed frying pan with butter, fry leeks cut into half rings. Then add chopped broccoli to it and simmer it all over low heat. After a few minutes, the strained broth in which the meat was cooked is poured into the same frying pan. Following this, pieces of fillet, chopped tomato and grated cheese are added to the future soup. Immediately after this, cover the container with a lid and after a couple of minutes remove it from the burner.

Option with green beans

This tasty and quite unusual soup contains many useful vitamins and microelements. Therefore, they can be fed not only to adults, but also to children. To prepare it you will need:

• 100 grams of broccoli.
• Large chicken fillet.
• 100 grams of green beans.
• 3 medium potatoes.
• A small carrot.
• Large onion.
• 2.5 liters of drinking water.
• A teaspoon of chicken seasoning.
• Salt, parsley, bay leaf and vegetable oil.

Place chopped chicken fillet into the pan in which the soup will be cooked. Pre-fried vegetables (onions and carrots) are also added there. All this is poured with two liters of water and sent to the stove. Ten minutes after the liquid boils, carefully add broccoli florets and green beans into the broth. Then add another 500 milliliters of water to the pan and cook it all over low heat until the vegetables are fully cooked. Shortly before the end of the process, add salt, seasonings, bay leaf and chopped parsley to the pan.

Option with zucchini

This recipe for broccoli and chicken soup involves using a wide range of vegetables. The dish prepared using it turns out to be moderately satisfying, light and very healthy. To feed your family a delicious lunch, you will need:

• 200 grams of chicken fillet.
• A couple of medium potatoes.
• 200 grams of broccoli.
• Large onion.
• 200 grams of zucchini.
• Medium carrot.
• A couple of liters of drinking water.
• Garlic, olive oil, salt and seasonings.

Process description

Thoroughly washed chicken fillet is poured with salted cold water, boiled until tender and removed from the pan. Place chopped vegetables, salt, spices, garlic and a couple of tablespoons of vegetable oil in another container. All this is sent to the stove and simmered over low heat for seven minutes.

Then the pre-strained broth in which the chicken was cooked is poured into the future soup. Bring all this to a boil and reduce the heat. Literally twenty minutes later, the contents of the pan are crushed using a blender. At the final stage, boiled meat, separated into fibers, is added to the fully prepared puree soup with broccoli and chicken. This dish is served exclusively hot. It is best consumed with sour cream, herbs and croutons.

Sources:

https://www.povarday.ru/recepty/recept/567 https://moybuter.ru/retsepty-supov/syrnyy-sup-s-brokkoli-i-kuritsey.html https://zen.yandex.com/ media/id/5bedb1df8be31800a90381c9/kurinyi-sup-s-brokkoli-recept-prigotovleniia-poshagovyi-5d64097f03bdd400ae03b91c?feed_exp=ordinary_feed&from=channel&rid=1424101715.495.1578841467 383.99214&integration=publishers_platform_yandex https://womanadvice.ru/sup-iz-brokkoli-legkie- i-poleznye-recepty-vkusnogo-blyuda-dlya-vsey-semi https://www.syl.ru/article/336976/sup-s-brokkoli-s-kuritsey-retseptyi-prigotovleniya

Recipe Cheese cream soup with broccoli. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Cheese soup with broccoli.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Cheese cream soup with broccoli is 42.5 kcal.

• Serving = 600 g (255 kcal)

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.