Chicken soup with Brussels sprouts
Description
The recipe won't take much time. This soup is very simple and quick to prepare, so you can serve lunch to your family in just 35–40 minutes. The dish is light, healthy, and delicious. If the soup seems not filling enough, that's okay too. The soup is ready to serve.
Instructions
- 1
Step 1
Rinse the chicken breast and place it in a saucepan with clean, filtered water. Bring to a boil, skim off the foam, and simmer for 20–25 minutes over the lowest heat.
- 2
Step 2
Peel and wash the carrots and onions, then chop them. Place them in a frying pan. Add olive or sunflower oil. Simmer the vegetables for 7-8 minutes, stirring occasionally. Instead of onion, you can use leek.
- 3
Step 3
Strain the broth and add the onion and carrots to it.
- 4
Step 4
Add Brussels sprouts and diced potatoes. Cook the soup until all the vegetables are tender.
- 5
Step 5
Place the chicken fillet in a frying pan. Add a little oil and soy sauce. Fry for 2-3 minutes.
- 6
Step 6
Then add the fillet to the pot.
- 7
Step 7
Place the corn.
- 8
Step 8
Season the soup with pepper and salt to taste.
- 9
Step 9
Boil for 5-6 minutes and turn off.
- 10
Step 10
The fragrant vegetable soup is ready. Serve for lunch!