Go Back
Chicken And Brussel Sprout Soup

Chicken And Brussel Sprout Soup

Shika
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Equipment

  • Large soup pot
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Ladle

Ingredients
  

  • 1 lb chicken breast cut into bite-sized pieces
  • 4 cups chicken broth
  • 2 cups Brussels sprouts halved
  • 3 cloves garlic minced
  • 1 tbsp olive oil
  • 2 cups sliced mushrooms shitake or crimini
  • Salt and pepper to taste
  • 1 Tbsp. cumin
  • 1 tsp. cinnamon
  • 1 tsp. smoked paprika
  • Parmesan cheese
  • Fresh cilantro finely chopped

Instructions
 

Prepare The Chicken

  • Start by cutting 1 lb of chicken breast into bite-sized pieces. Season the chicken lightly with salt and pepper.

Sauté The Aromatics

  • In a large pot, heat 1 tablespoon of olive oil over medium heat. Once hot, add 3 cloves of minced garlic. Sauté the garlic until it becomes fragrant, about 1 minute.

Cook The Chicken

  • Add the seasoned chicken pieces to the pot. Cook the chicken until it is browned on all sides but not fully cooked through, about 4-5 minutes.

Add The Vegetables

  • Stir in 2 cups of sliced mushrooms (shitake or crimini) and 2 cups of halved Brussels sprouts. Sauté the vegetables with the chicken for about 3-4 minutes until the mushrooms start to soften.

Season The Soup

  • Sprinkle in 1 tablespoon of cumin, 1 teaspoon of cinnamon, and 1 teaspoon of smoked paprika. Stir well to coat the chicken and vegetables with the spices.

Pour In The Broth

  • Add 4 cups of chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the Brussels sprouts are tender and the chicken is fully cooked.

Final Seasoning

  • Taste the soup and adjust the seasoning with salt and pepper as needed.

Serve And Garnish

  • Ladle the soup into bowls. Garnish with freshly grated Parmesan cheese and a sprinkle of finely chopped fresh cilantro.

Notes

I find that this soup tastes even better the next day after the flavors have had time to meld. I often make a big batch and store leftovers in the fridge for up to 3 days. When reheating, I add a little extra broth or water to thin it out if needed.
Keyword Chicken And Brussel Sprout Soup