This soup is very simple and quick to prepare, so you can feed your family lunch in 35-40 minutes. The dish is light, healthy and tasty. If the soup does not seem very satisfying to you, it will be fine too.
Purpose: For lunch / For dinner
Main Ingredient: Poultry / Chicken / Chicken Breast
Geography of cuisine: Russian cuisine
- Chicken breast - 200 Grams
- Brussels sprouts - 150 Grams
- Carrots - 1 Piece
- Onion - 1 Piece
- Potatoes - 1 Piece
- Chicken broth - 700 Milliliters
- Canned corn - 3 tbsp. spoons
- Salt - 1 Teaspoon
- Olive oil - 30 Milliliters
- Soy sauce - 2 Tbsp. spoons
- Ground pepper - 2 Pinches
How to make Chicken Brussels Sprouts Soup
Wash the chicken breast and place in a saucepan with clean, filtered water. Bring to a boil, remove the foam and simmer for 20-25 minutes on the lowest heat.
Peel, wash and chop carrots and onions. Place in a skillet. Pour in olive or sunflower oil. Simmer vegetables for 7-8 minutes, stirring. You can use leeks instead of onions.
Strain the broth and put onions and carrots in it.
Add brussels sprouts and diced potatoes. Cook the soup until all vegetables are done.
Place the chicken fillet in a skillet. Pour in some oil and soy sauce. Fry for 2-3 minutes.
Then add the fillets to the pan.
Lay out the corn.
Season the soup with salt and pepper to taste.
Boil for 5-6 minutes and turn off.
The fragrant vegetable soup is ready. Serving for lunch!