Chicken Soup with Cream, Broccoli and Corn
A very tasty, aromatic and hearty, yet light creamy soup! Turkey meat can be used as a base instead of chicken fillet. Broccoli or cauliflower can be taken in frozen or fresh form. Canned corn may be used instead of frozen corn.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- chicken fillet 500 g
- broccoli 300 g
- corn 200 g
- potato 500 g
- processed cheese 400 g
- onion 150 g
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 12
Finely chop the onion.
Step 2 of 12
Cut the fillet.
Step 3 of 12
Separate the broccoli into florets. Cut large pieces into 2–4 parts.
Step 4 of 12
Cut the potato.
Step 5 of 12
Sauté the onion in a pot with vegetable oil.
Step 6 of 12
Add the fillet and sauté.
Step 7 of 12
Pour in water and bring to a boil.
Step 8 of 12
Add the potato. Cook for 5 minutes.
Step 9 of 12
Add the broccoli. Cook for 7 minutes.
Step 10 of 12
Add the corn. Cook for 3 minutes.
Step 11 of 12
Stir in the cheese and mix.
Step 12 of 12
Season with salt and pepper and remove from heat.