Brussel Sprouts In Chicken Soup

Brussel sprouts in chicken soup is a delightful twist on the classic comfort food that combines the nourishing goodness of chicken soup with the vibrant flavors and textures of Brussels sprouts.

As someone who loves experimenting in the kitchen, I can confidently say that this recipe is a must-try for anyone looking to elevate their soup game. The tender, slightly nutty Brussels sprouts add a unique depth to the soup, while the savory chicken broth provides the perfect backdrop for this hearty dish.

Not only is it a delicious meal, but it’s also packed with nutrients that make it a healthy choice for any occasion. Whether you’re seeking warmth on a chilly day or simply want to enjoy a nutritious and satisfying meal, this Brussels sprouts in chicken soup will surely become a new favorite in your culinary repertoire.

How To Make Brussel Sprouts In Chicken Soup?

Recipe Time

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Course: Main Course

Cuisine: American

Yield: Serves 4

Equipment Needed

• Large pot or Dutch oven
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Wooden spoon or ladle

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 pound chicken breast, diced
• 4 cups chicken broth
• 1 pound brussels sprouts, halved
• 1 teaspoon thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 cup cooked rice (optional)
• Fresh parsley for garnish

Instructions

Step 1: Prepare The Ingredients

I start by washing and chopping all the vegetables. I dice the onion, mince the garlic, slice the carrots, chop the celery, and halve the brussels sprouts. Then, I cut the chicken breast into small pieces.

Step 2: Sauté The Vegetables

In a large pot or Dutch oven, I heat the olive oil over medium heat. I add the onion, garlic, carrots, and celery, and sauté them for about 5 minutes until they become soft and fragrant.

Step 3: Cook The Chicken

I add the diced chicken breast to the pot and cook until it is no longer pink. This usually takes about 5-7 minutes.

Step 4: Add The Broth And Brussels Sprouts

Next, I pour in the chicken broth and add the brussels sprouts. I also add the thyme, bay leaf, salt, and pepper. I stir everything together and bring the mixture to a boil.

Step 5: Simmer The Soup

I reduce the heat to low and let the soup simmer for about 30 minutes. This allows the flavors to meld together beautifully.

Step 6: Add Rice (Optional)

If I’m in the mood for a heartier soup, I stir in some cooked rice. I let it heat through for about 5 minutes.

Step 7: Serve And Garnish

I remove the bay leaf and ladle the soup into bowls. I garnish each serving with fresh parsley before enjoying.

Nutrition Facts Of Brussel Sprouts In Chicken Soup

• Calories: 350
• Protein: 25 g
• Carbohydrates: 30 g
• Fat: 15 g
• Fiber: 7 g
• Sodium: 600 mg

Serving Suggestions Of Brussel Sprouts In Chicken Soup

I love serving this brussels sprouts chicken soup with a slice of crusty bread on the side. The bread is perfect for dipping into the flavorful broth. A fresh green salad also complements the soup well, adding a nice crunch to the meal.

Brussel Sprouts In Chicken Soup

Tips And Variations Of Brussel Sprouts In Chicken Soup

Tips

To make this soup even more flavorful, I use bone-in chicken thighs instead of breast meat. The bones add extra richness to the broth.

I ensure the brussels sprouts are halved to cook evenly and absorb the soup’s flavors.

Variations

I sometimes add diced potatoes or sweet potatoes for an additional hearty element.

If I want a spicier soup, I sprinkle in a pinch of red pepper flakes.

Health Benefits Of Brussel Sprouts In Chicken Soup

Brussels sprouts are packed with vitamins C and K, providing antioxidant properties and supporting bone health. Chicken is a great source of lean protein, essential for muscle repair and growth. The vegetables in this soup also contribute to a well-rounded, nutritious meal.

Special Note

I often make a large batch of this soup and freeze portions for later. It reheats beautifully and is a lifesaver on busy days when I need a quick, healthy meal.

Why Not To Boil Brussel Sprouts?

Boiling Brussels sprouts can ruin their flavor and texture. When I boil them, they often become mushy and lose their natural crispness. Boiling also causes a lot of the nutrients to leach into the water, reducing their nutritional value.

I find that boiling can intensify their bitter taste, which many people dislike. Instead, I prefer roasting or sautéing them to bring out their sweetness and maintain a pleasant texture.

These methods enhance their flavor and preserve more of the nutrients, making Brussels sprouts a delicious and healthy choice.

When Not To Use Brussel Sprouts?

I love Brussels sprouts, but there are times when they might not be the best choice. Avoid them if you are planning a dish that requires a mild flavor.

Brussels sprouts have a strong, distinct taste that can overpower delicate dishes. I also skip them if I know someone has a sensitivity to cruciferous vegetables.

These can cause bloating or gas in some people. If you’re making a quick meal, Brussels sprouts may not be ideal. They can take longer to prepare and cook than other vegetables.

I also avoid them if they appear yellowed or have an off smell. This indicates they are no longer fresh. Lastly, steer clear of Brussels sprouts if your goal is to make a raw salad. Their tough texture benefits from cooking.

Conclusion

Brussels sprouts in chicken soup is a delicious way to enjoy the goodness of fresh vegetables combined with hearty chicken.

It’s a simple recipe that delivers comfort and nutrition in every bowl. I hope you enjoy making and eating this soup as much as I do!