Creamy Chicken and Broccoli Soup (Page 3 ) | September 4, 2024

Annonce:

Sauté the Vegetables: In a large pot, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Add Carrots and Celery: Add the sliced carrots and celery to the pot, cooking for another 3-4 minutes, stirring occasionally. Add the minced garlic and cook until fragrant, about 30 seconds.

Add Flour: Sprinkle 3 tbsp of flour over the sautéed vegetables and cook, stirring constantly, for about 1 minute. This helps to thicken the soup and eliminates the raw flour taste.

Add Main Ingredients: Add the diced potatoes, 1 liter of vegetable broth, and chicken thighs to the pot. Season with 1 tsp of dried thyme, salt, and black pepper.
Simmer: Bring the soup to a simmer, cover the pot, and let it cook for 10-15 minutes, or until the chicken is cooked through and the potatoes are tender.

Preheat the Oven: Preheat your oven to 180°C (350°F).
Prepare the Bread: Place the bread slices on a baking tray, drizzle with olive oil, and sprinkle with the minced garlic and your chosen spice mix.
Bake: Bake the bread in the preheated oven for about 10 minutes, or until golden and crispy. Once baked, remove the bread from the oven and immediately spread the processed cheese slices over each slice while they’re still warm, allowing the cheese to melt slightly.

Dice the Chicken: Once the chicken is cooked, remove it from the pot and let it cool slightly. Dice the chicken and return it to the pot.
Add Broccoli and Peas: Add the broccoli florets and green peas to the soup, cooking for an additional 2-3 minutes until the broccoli is tender.
Stir in Cream: Finally, stir in the 1/4 cup of cream and adjust the seasoning with more salt and black pepper if needed.