This vibrant chicken and broccoli soup is not only nutritious but also visually appealing with its bright green broccoli florets. It’s a dish that kids will love, and it’s easy to prepare for the whole family. For a lighter, child-friendly version, we recommend using chicken breast and avoiding sautéing the vegetables. Carrots can be cut into fun shapes like stars or flowers to make the soup more appealing for little ones. You can use either fresh or frozen broccoli—there’s no need to thaw frozen broccoli, just add it directly to the soup before it’s ready. Follow this step-by-step recipe to create a flavorful, light, and satisfying soup!
Recipe Details:
- Difficulty: Easy
- Calories: 177.36 kcal/serving
- Servings: 4
- Prep & Cook Time: 40 minutes
Macronutrients (Per Serving):
- Protein: 21.67g
- Fat: 1.53g
- Carbohydrates: 19.63g
Ingredients for 4 servings:
- 10.5 oz (300g) chicken breast
- 10.5 oz (300g) broccoli florets
- 10.5 oz (300g) potatoes
- 1 carrot
- 1 onion
- 2 bay leaves
- Fresh herbs to taste (parsley, dill)
- Salt, to taste
- 2 quarts (2 liters) water
Step-by-Step Instructions:
Prepare the Chicken and Broth:
- Pour 2 quarts (2 liters) of water into a pot and add the chicken breast and a whole onion (unpeeled).
- Bring to a boil, then skim off any foam.
- Reduce the heat to medium and cook for 20–25 minutes, until the chicken is fully cooked.
Prepare the Vegetables:
- While the chicken is cooking, peel and dice the potatoes into small cubes.
- Peel the carrot and cut it into fun shapes, like stars or flowers, to make the soup more visually appealing for kids.
Remove the Chicken and Onion:
- Once the chicken is done, remove it from the pot and set it aside to cool slightly.
- Discard the onion, as it has already flavored the broth.
Cook the Potatoes and Carrots:
- Bring the broth back to a boil and add the diced potatoes and shaped carrots.
- Cook over medium heat for about 10 minutes, until the potatoes begin to soften.
Add the Broccoli:
- Break the broccoli into small florets and add them to the soup.
- Continue cooking for another 5–7 minutes. Be careful not to overcook the broccoli—it should remain slightly crisp.
Season and Finish:
- Season the soup with salt to taste. If you’re making this soup for very young children, consider reducing or skipping the salt.
- Add 2 bay leaves for aroma and cook for another 2–3 minutes on low heat.
Prepare the Chicken:
- While the soup is simmering, cut the cooked chicken breast into bite-sized pieces.
- Add the chicken back to the soup and let it heat through.
Serve:
- Before serving, remove the bay leaves from the soup.
- Garnish with freshly chopped herbs like dill or parsley for added freshness and flavor.
- Let the soup sit for a few minutes under the lid before serving. Enjoy with your favorite bread or crackers.
Chef’s Note:
For a non-diet version of this soup, or if you’re not making it for children, you can make a classic vegetable sauté. Grate the carrot and finely chop the onion, then sauté them in a bit of oil until golden. Add this sauté to the soup along with the broccoli for extra richness.
Tips for Variation:
Instead of chicken breast, meatballs are a great alternative for this soup. Many kids may not like chunks of meat in their soup, but they’ll enjoy fun meatballs! You can also use frozen broccoli without the need to thaw it—just add it straight into the soup.
This chicken and broccoli soup is a healthy, easy-to-make dish that will brighten your family’s table. Perfect for both adults and children, it’s a versatile and nutritious meal!
