Brussel Sprouts In Chicken Soup
Equipment
- 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.
Notes
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.