Soup With Brussel Sprouts & Chicken might not be the most common pairing in a soup, but trust me—this combination is pure comfort in a bowl! The earthy, slightly nutty flavor of Brussels sprouts blends beautifully with tender, juicy chicken, creating a hearty and nourishing dish.
Whether you’re looking for a cozy winter meal or a nutritious, low-carb option, this soup delivers warmth, depth, and plenty of goodness.
Plus, it’s easy to make and packed with wholesome ingredients that will leave you feeling satisfied. Let’s dive into this delicious recipe!
How To Make Soup With Brussel Sprouts & Chicken?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Yield: 4 servings
Equipment Needed
- Large stockpot
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
- 1 lb (450g) chicken thighs or breasts, boneless and skinless
- 2 cups Brussels sprouts, trimmed and halved
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup egg noodles
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare The Ingredients
Begin by washing and trimming the Brussels sprouts, then cut them in half. Dice the onion, slice the carrots, chop the celery, and mince the garlic. Cut the chicken into bite-sized pieces.
2. Sauté The Aromatics
Heat the olive oil in a large stockpot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
3. Cook The Chicken
Add the minced garlic to the pot and cook for an additional minute until fragrant. Then, add the chicken pieces and cook until they are no longer pink on the outside, approximately 5 minutes.
4. Simmer The Soup
Pour in the chicken broth and add the halved Brussels sprouts, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld and the Brussels sprouts to become tender.
5. Add The Noodles
Stir in the egg noodles and continue to simmer for another 10 minutes, or until the noodles are cooked al dente. Season the soup with salt and freshly ground black pepper to taste.
6. Serve The Soup
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts Of Soup With Brussel Sprouts & Chicken
- Calories: 320
- Protein: 28 g
- Carbohydrates: 30 g
- Dietary Fiber: 6 g
- Sugars: 5 g
- Fat: 10 g
- Saturated Fat: 2 g
- Cholesterol: 80 mg
- Sodium: 600 mg
Serving Suggestions Of Soup With Brussel Sprouts & Chicken
This soup pairs wonderfully with a slice of toasted whole-grain bread, perfect for dipping into the flavorful broth. For a lighter option, consider serving it alongside a fresh green salad dressed with a simple vinaigrette. A sprinkle of grated Parmesan cheese on top can also add a delightful richness to the dish.
Tips And Variations Of Soup With Brussel Sprouts & Chicken
Spice It Up: For a kick of heat, add a pinch of red pepper flakes or a dash of hot sauce to the soup.
Gluten-Free Option: Substitute the egg noodles with gluten-free pasta or rice noodles to accommodate dietary restrictions.
Vegetarian Version: Replace chicken with chickpeas or tofu and use vegetable broth to create a hearty vegetarian alternative.
Add More Veggies: Incorporate other vegetables like mushrooms, zucchini, or spinach for added nutrition and flavor.
Creamy Texture: For a creamier soup, stir in a splash of heavy cream or coconut milk just before serving.
Note
When selecting Brussels sprouts, choose ones that are firm and bright green for the freshest flavor. To ensure even cooking, try to cut the vegetables into uniform sizes. Adjust the seasoning to your preference, and feel free to experiment with.
Conclusion
Brussels sprouts and chicken soup is a nourishing, flavorful dish that brings together the richness of tender chicken and the earthy bite of Brussels sprouts. It’s a perfect choice for a comforting meal, whether you’re looking for a cozy dinner or a healthy, nutrient-packed option.
The combination of hearty vegetables, protein-rich chicken, and warm broth makes this soup both satisfying and wholesome. Plus, it’s easy to customize with your favorite herbs and spices. Give this recipe a try, and you might just find yourself making it a regular part of your meal rotation!
Soup With Brussel Sprouts & Chicken
Equipment
- Large stockpot
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
- 1 lb 450g chicken thighs or breasts, boneless and skinless
- 2 cups Brussels sprouts trimmed and halved
- 1 medium onion diced
- 2 carrots sliced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 6 cups low-sodium chicken broth
- 1 cup egg noodles
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Prepare The Ingredients
- Begin by washing and trimming the Brussels sprouts, then cut them in half. Dice the onion, slice the carrots, chop the celery, and mince the garlic. Cut the chicken into bite-sized pieces.
Sauté The Aromatics
- Heat the olive oil in a large stockpot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
Cook The Chicken
- Add the minced garlic to the pot and cook for an additional minute until fragrant. Then, add the chicken pieces and cook until they are no longer pink on the outside, approximately 5 minutes.
Simmer The Soup
- Pour in the chicken broth and add the halved Brussels sprouts, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld and the Brussels sprouts to become tender.
Add The Noodles
- Stir in the egg noodles and continue to simmer for another 10 minutes, or until the noodles are cooked al dente. Season the soup with salt and freshly ground black pepper to taste.
Serve The Soup
- Remove the bay leaf before serving. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or a side salad for a complete meal.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.