Description
A creamy and delicious soup made with broccoli, cauliflower, and chicken, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cubed
- 4 cups chicken broth
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the cubed chicken to the pot and cook until browned on all sides, about 5-7 minutes.
- Pour in the chicken broth and bring to a boil. Add the broccoli and cauliflower florets, dried thyme, salt, and black pepper. Reduce the heat to a simmer and cook for 15-20 minutes, or until the vegetables are tender.
- Stir in the heavy cream and Parmesan cheese, mixing well until the cheese is melted and the soup is creamy.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- You can also add other vegetables like carrots or spinach for extra nutrition.
- For a spicy kick, add a pinch of red pepper flakes while sautéing the onions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg