How to cook delicious broccoli soup: a review of the best recipes. Broccoli and Smoked Chicken Soup Chicken Broccoli and Celery Soup

Broccoli is suitable for the diet. It is extremely low in calories, so the calorie content of this cabbage soup is less than 200 kcal per 100 grams of dish. Moreover, such dishes are nutritious, despite their lightness.

These soups have a good protein content and a small amount of carbohydrates, which also allows them to be included in a variety of diets.

Broccoli is rich in vitamins:

C, which takes care of skin health, giving it elasticity and radiance.
E, protecting the skin from harmful external influences and smoothing out wrinkles.
B6, supporting the functioning of the circulatory and nervous systems.

Soups made from such cabbage help improve digestion due to their high fiber content. Potassium and a small percentage of fat in dishes help cope with heart problems.

We invite you to watch a video about the benefits of broccoli:

How to cook first courses: list of recipes with photos

With Chiken

Cream soup with cream:

Chicken 400g.
Broccoli 400g.
Carrots: two pieces.
Potatoes: three pieces.
Onions: one piece.
Cream 200 ml.
Croutons, cheese to taste.

Place the chicken in a saucepan with water, let it boil and leave on low heat for another 40 minutes.
Chop the onion and carrots, fry, add salt and pepper.
Remove the chicken, add fried carrots and onions, cabbage and potato cubes to the broth.
Cook for 15 minutes, season with salt and pepper.
Cut the chicken into small pieces. Place everything in a blender and puree.
Then transfer the mixture to a saucepan, pour in the cream and cook for about 7 minutes over low heat.
Serve with croutons and grated cheese if desired.

Vegetable soup with chicken:

Chicken 300 grams.
Broccoli 400 grams.
Onion: one piece.
Bell pepper: one piece.
Potatoes: two pieces.
Tomatoes: three pieces.
Hard cheese about 100 grams.
One tbsp. flour.

Boil the chicken, cut into pieces.
Fry, stirring, chopped onions and tomatoes with the addition of flour.
Place potatoes cut into cubes into boiling water, after 5 minutes - cabbage and peppers, and a little later - onions and tomatoes.
Place the chicken pieces and shredded cheese into the pan and melt it completely.
Season with salt and pepper as desired.

With rice

Soup with rice and vegetables:

Half a glass of rice.
Broccoli 200 grams.
Carrots: two pieces.
Onion: one piece.
Bell pepper: two pieces.
Tomato: one piece.
Herbes de Provence seasoning, herbs, salt, pepper to taste.
Olive oil and sunflower oil.

Cook the rice and leave in the pan. Fry chopped onion in a mixture of oils, sprinkle with salt and pepper.
Add chopped carrots and fry for about 5 minutes.
Add pepper, keep covered for a few minutes, lastly add tomato cubes into the pan and simmer all the vegetables together for some more time.
Transfer the resulting frying to the pan with the rice.
Next, send the cabbage and seasonings.
Bring to a boil and cook a little more over low heat.
Then let the soup sit for a while.
Sprinkle with herbs to taste and serve.

Cream soup with rice:

One liter of meat broth.
Carrots: one piece.
Onion: one piece.
Two glasses of rice.
Broccoli.
Salt, spices to taste.
Any vegetable oil.

Fry the carrots and onions with hot broth in a saucepan.
Pour the prepared rice into it, add salt and cook for about a quarter of an hour.
Place broccoli and spices in a saucepan, cook for about ten minutes (read about how long you need to cook broccoli to make it tasty and healthy).
Using a blender, puree the mixture, then boil and cook briefly.
You can serve with crackers or croutons if desired.

Cream soup

Recipe from Chef Martha Stewart:

Butter.
White onion: one piece.
Whole grain flour.
About a liter of chicken broth.
Broccoli 500 grams.
Low fat cream.
Salt and pepper.

Heat the oil in a saucepan, add the chopped onion and fry for about 8 minutes.
Add flour and continue frying, stirring.
Pour in the broth little by little, whisking the mixture.
Add a glass of water, cook for another 10 minutes until thickened, stir.
Add cabbage, then cook for another third of an hour.

The resulting soup should be pureed in a blender, mixed with cream, added spices to taste and served.

We invite you to watch a video on how to prepare broccoli soup with cream:

With champignons

Soup with broccoli and champignons:

Broccoli 800 grams.
Champignons 200 grams.
Onion: one piece.
Garlic clove: one piece.
Cream 200 ml.

Fry the chopped onion, then add the mushrooms and chopped garlic to the pan and fry for about 7 minutes.
Place the cabbage in a liter of boiling water, cook for 15-20 minutes, then grind the boiled cabbage in a blender.
Pour the cream and add the finished frying to the resulting puree, stir, heat and serve.

With cheese

Soup with melted cheese:

Broccoli.
Two glasses of broth.
Onion: one piece.
Cheese 300 grams.
Two tbsp. l. butter.
Salt pepper.

Fry chopped onion in butter.
Place cabbage in boiling broth, cook for 10 minutes, add onion, salt and pepper, cook for another 10 minutes.
Make a puree from the resulting mixture.
Add processed cheese, divided into cubes, into the puree and cook until it is completely melted.

We invite you to watch a video on how to make broccoli and cheese soup:

With blue cheese:

Broccoli.
Onion: one piece.
Garlic clove: one piece.
Blue cheese 100 gr.
Milk 750 ml.
Cream 200 ml.
Butter.
Salt pepper.

Heat the oil at the bottom of the pan and fry the onions and garlic.
Pour in milk and add broccoli. Simmer for half an hour.
Add cheese and cream, salt and pepper. Cook for another 10 minutes.
Puree the soup in a blender.
Sprinkle cheese on top before serving.

With beef

Beef meatball soup:

Boiled beef).
Broccoli.
Green beans.
Potatoes: two pieces.
Onion: one piece.
Butter.

Roll the boiled beef into meatballs and cook for a short time.
Add chopped potatoes, broccoli and beans to the meat. Cook for 20 minutes.
At the same time, fry the chopped onion and add it to the soup at the end of cooking.

Beef soup:

Broccoli.
Onion: one piece.
A few sprigs of dill and parsley.
Thin pieces of beef.
Half a tsp. basilica

Boil broccoli, onion quarters, herbs and basil for half an hour after the water boils.
At the same time, start frying the beef slices in a frying pan.
Pour the vegetable broth into a separate cup.
Grind the broccoli into a puree and mix with the broth.
Place the fried meat in the puree and serve the finished soup hot.

Vegetables

Broccoli soup with milk:

Vegetable oil.
Red onion: one piece.
Garlic clove: two pieces.
Bell pepper: one piece.
Potatoes: two pieces.
Two tbsp. wheat flour.
Two and a half glasses of milk.
One and a half cups of vegetable broth.
Broccoli.
Canned corn.
Cheddar cheese.
Salt and pepper to taste.

Heat oil in a saucepan, place chopped onions, peppers, garlic and potatoes there, keep on fire for about 3 minutes.
Add flour, mix. Pour in milk and broth.
Add broccoli and corn, bring to a boil and cook for another 20 minutes.
Add grated cheese to the soup, spices to taste, stir.
Sprinkle the finished soup with grated cheese and serve.

Vegetarian diet

Diet broccoli soup:

Head of broccoli: one piece.
Potatoes: two pieces.
Carrots: one piece.
Sweet pepper: one piece.
Green beans.
Green pea.
Salt, bay leaf.

Chop vegetables.
First, place the potatoes and broccoli in boiling water, cook for a little, then add the carrots, and after a few minutes the remaining vegetables.
Add salt and bay leaf. Bring to a boil, cook until all ingredients are ready.

With potatoes

Spicy soup with milk:

Potatoes: three pieces.
Broccoli.
Half a glass of milk.
Butter.
One tsp. ground paprika.
One third tsp. cumin
Black pepper and salt to taste.

Boil the diced potatoes for about 7 minutes, then add the broccoli and cook until tender.
Add milk, butter and spices.
Cook for about 3 minutes more, then serve.

Vegan soup with vegetable oil:

A few florets of broccoli.
Potatoes: one piece.
Two tbsp. unrefined vegetable oil.
Salt pepper.

Cut the potatoes into thin slices, immerse in water, bring to a boil and cook for 5 minutes.
Then add broccoli and cook for the same amount.
Add salt, pepper, oil, mix and serve.

With zucchini

Soup in a steamer with zucchini:

Zucchini: two pieces.
Two glasses of chicken broth.
Head of broccoli: 1 piece.
100 grams of goat cheese.
Five tbsp. olive oil.

Place the cabbage in one of the steamer containers for 4 minutes.
Peel the zucchini, cut it, put it in a second container, cook with the broccoli for another 5 minutes.
Bring chicken broth to a boil.
Grind the vegetables in a blender, but not to puree.
Mix with broth and bring to a boil again. Add goat cheese pieces before serving.

Soup with zucchini and champignons:

Zucchini: one piece.
Head of broccoli: one piece.
Champignon.
200 ml cream.
Olive oil.
Salt pepper.

Boil the cabbage inflorescences for about 10 minutes, then lightly fry in olive oil.
Cut the champignons into slices and brown in a frying pan.
Fry the zucchini slices until soft.
Grind all the vegetables in a blender, adding cream to make a thick puree.
Boil the resulting mixture in a saucepan, add seasonings.

With olive oil

The easiest broccoli soup recipe from chef Gordon Ramsay:

Broccoli.
Olive oil.
Salt and pepper.

Place the cabbage in boiling water and boil for about five minutes.
Then grind in a blender, add water and spices to taste.
Drizzle with olive oil before serving.

With yogurt

Original soup with yogurt:

Leek.
Celery.
Broccoli.
Seasonings to taste.
Yogurt (or sour cream).

Coarsely chop the celery and leeks, disassemble the cabbage into florets.

Broccoli and Chicken Soup is a simple and easy dish that can be made for lunch or dinner. This soup is also ideal for a children's table, and if you are on a diet with a limited number of calories, feel free to add this dish to the menu. Broccoli can be used fresh or frozen - in the second case, there is no need to defrost the vegetable first.

Ingredients

250 g chicken meat
150 g broccoli
2-3 potatoes
1 carrot
1 onion
1 handful of fine paste
1/2 tsp. salt
3 pinches of spices
1 tbsp. l. vegetable oil
2-3 sprigs of fresh herbs

Preparation

1. Prepare all the necessary ingredients for making soup. If you want to make a lower calorie soup, use chicken breast for the broth. If you want a richer soup, you can use a soup set or simply fattier parts of a chicken carcass (thigh, drumstick). Immediately set the broth to boil - in addition to the chicken, you can throw peppercorns and bay leaves into the pan.

2. Prepare vegetables for frying - peel and wash the onions and carrots, chop finely.

3. Peel, wash and cut the potatoes into small cubes (straws). After 20 minutes of cooking the broth, place the vegetable in the pan.

4. Heat a frying pan and add a little oil for frying. Fry the onions and carrots for 3-4 minutes, stirring occasionally, over low heat, then transfer to a saucepan with broth.

5. Wash the broccoli thoroughly, divide the larger inflorescences into smaller ones, and place in a saucepan.

6. Salt the soup, add spices to taste and add fine pasta. Stir and cook for another 10 minutes. Serve the soup warm or hot, with fresh herbs and a piece of bread and croutons.

Note to the hostess

1. Broccoli Chicken Soup is creamy, low in calories, and looks great. But in order to see the picturesque picture in the plate, it is necessary that the broth remains transparent. This can be achieved by avoiding rapid boiling of water when cooking meat and constantly skimming off any foam that forms.

2. Poultry will give you the opportunity to prepare a very aromatic and healthy dish, but such a carcass takes longer to get ready: the chicken should easily separate from the bones. The taste of the broth will be favorably emphasized by the parsley root, which was cooked along with the meat.

3. Broccoli is not the most common vegetable in our latitudes, and it must be chosen correctly. The inflorescences should not be yellowish - an overripe fork will not give that amazing taste for which this variety of cabbage is famous. Its ideal color is uniform gray. You should not choose very large heads of cabbage with woody stems.

Cabbage inflorescences cannot be digested, as they lose their taste, vitamins and fall apart. Dark green seeds are added last, after pasta.

4. Hot soup is served in thick-walled ceramic bowls, adding a small piece of butter.

Very tasty and rich soup with broccoli and chicken. All ingredients are finely chopped and fried before adding to the broth, with the exception of broccoli. Chicken soup with broccoli gets a special flavor thanks to the addition of a seasoning such as khmeli-suneli. In fact, the soup turns out very similar to chicken cabbage soup, only broccoli is used instead of regular cabbage.

Compound:

Water – 3 l
Chicken – 500 g
Broccoli – 500 g
Potatoes – 3 pcs.
Onion – 1 pc.
Carrots – 1 pc.
Bell pepper – 1 pc.
Celery stalk - 1-2 stalks (optional ingredient)
Salt - to taste (about 1.5 teaspoons)
Khmeli-suneli – 1.5 teaspoons

Preparation:

Wash the chicken, remove excess fat and skin. It is best to use chicken breasts for this soup. Place the pan on the fire and place the prepared chicken in boiling water. Cook the chicken for 20 minutes, periodically skimming off any foam that forms.

Remove the chicken from the finished broth and leave it to cool. Once it has cooled, disassemble the chicken into fibers. You can, of course, cut it, but the chicken disassembled into fibers turns out tastier.

Wash and peel the vegetables. Cut the onion into small cubes. Grate the carrots on a coarse grater. Cut the celery stalk into small pieces about 0.5 cm thick. It is not necessary to add celery, but in this soup, the more vegetables, the tastier it will be. Peel the bell pepper from seeds and cut into small cubes. If the pepper is very large, then half will be enough. All vegetables should be chopped as finely as possible, so the soup turns out tastier. You can also add some tomatoes, previously peeled, to this soup. But don't use tomato paste, it can spoil the taste. It is best to add tomatoes to the soup 5 minutes before they are ready.

Heat vegetable oil in a frying pan and add all the vegetables. Immediately add a little salt to them so that they release the juice and do not burn. Initially, the vegetables must be fried without a lid for at least 5 minutes, then you can cover them with a lid. The total cooking time for the vegetables should be about 10-15 minutes. When sautéing, they must be stirred periodically.

While the vegetables are sautéing, prepare the potatoes. Wash it, peel it and cut it into medium cubes. Pour cold water over the potatoes and then drain to remove excess starch.

Place the potatoes into the cooked, softened vegetables, add one or two ladlefuls of chicken broth, cover the pan with a lid and simmer the potatoes until fully cooked, about 15 minutes. If the broth boils away quickly, you will need to add a little more.

Strain the prepared chicken broth and put it back on the fire. While the broth is simmering, prepare the broccoli. Wash it, disassemble it into inflorescences, and then cut the large inflorescences into smaller pieces. You can use fresh or frozen broccoli for the soup. Frozen cabbage must first be thawed and excess water drained.

Place the broccoli in the boiling broth and cook for 10 minutes, this is how long it takes for the broccoli to cook but not lose its vitamins.

After the broccoli is cooked, add the shredded chicken fillet and prepared vegetables into the soup. Immediately add salt and suneli hops. Bring the broccoli soup to a boil and turn off.

Chicken broccoli soup is ready, serve it immediately, piping hot. When serving, this soup is best supplemented with sour cream or mayonnaise.

Bon appetit!

Below you can watch a funny video:

Today we will talk about such a common dish as chicken soup with vegetables. What are the benefits of this soup?

Firstly, vegetables are a source of all the vitamins and minerals necessary for the normal development and functioning of the human body; cauliflower and broccoli, for example, contain iodine, which is necessary for the functioning of the thyroid gland, and carrots contain vitamin A, which is responsible for growth and acuity vision, as well as carotene, necessary for normal skin pigmentation.

Secondly, the main ingredient of the soup is chicken breast - one of the most important sources of protein, which is responsible for building a normal muscular skeleton and building muscle mass. Thus, vegetable soup with chicken can be called dietary.

And finally, thirdly, this dish can be prepared by almost anyone, even the most inexperienced housewife, due to the simple and understandable recipe.

For those who are wondering how many calories are in chicken soup, let’s say that this soup is by no means low-calorie, however, even if you want to, you won’t be able to gain weight from it.

So, what do we need to prepare chicken soup with vegetables?

Ingredients:

Chicken breast - 0.5 kg;
Water - 2 liters;
Onion;
Carrot;
Sunflower or olive oil;
Cabbage: broccoli, cauliflower or white cabbage - your choice;
Salt, pepper, favorite spices;
Your favorite greens.

Basically, that's all. The recipe is extremely variable and provides wide scope for creativity; it is almost impossible to make a mistake when preparing chicken soup with cabbage.

Chicken and broccoli soup - tasty and healthy

One of the most common recipes is chicken broccoli soup. This is what we will learn to cook today. Let's get started.

First you need to prepare the broth. You can boil chicken breasts, or you can take a special soup set and make broth from it. In any case, take chicken meat, wash it, and put water in a saucepan to boil. When the water has boiled, add the soup set and breasts and cook them for about 30 minutes. Then we take out the breasts, cool a little so as not to burn ourselves and cut them into convenient portions. That's it, the broth is ready, let's move on to the vegetable base.

In preparing chicken soup, we will use broccoli as a vegetable base. Heat a frying pan and add vegetable oil (olive or butter). Cut the onion into half rings and sauté until transparent, then add the carrots, cut into columns. Fry the base for another 5 minutes. Then we set it aside from the stove, and here we add the thawed and chopped broccoli, close the pan with a lid and wait 10 minutes.

Now add chicken meat and vegetable base to the broth, add salt and pepper to taste and cook for about 20 minutes. That's it, our healthy vegetable soup is ready!

Serve it hot, sprinkled with coarsely chopped herbs. Many housewives also use sour cream or mustard when serving, this helps expand the flavor spectrum of the dish. Thyme and basil (both green and red) also work well with chicken soup.

For seasonings, you can add curry and suneli hops. Among other things, it is useful to know that curry stimulates digestion and burns fat. This is a note for those who monitor their health and figure. Many people add cinnamon, but it gives it a sweetish taste, which not everyone likes.

If you or your relatives have a private farm, or you raise poultry, then be sure to prepare homemade chicken soup with vegetables. You will immediately notice the difference in taste with soup made from store-bought chicken.

In addition to broccoli, white, cauliflower, red cabbage, as well as kohlrabi and Brussels sprouts can be used as the main ingredient for the soup. It all depends on your tastes and preferences.

The given recipe for broccoli soup is only the basis, a springboard for your creativity, then everything depends solely on your imagination, culinary experience and creative potential. After all, a housewife with a developed imagination can turn even such a simple dish as this into a real culinary masterpiece.

We hope you liked this recipe and you will definitely prepare vegetable soup with chicken broth in your kitchen, because it is extremely simple. We wish you success and bon appetit!

According to the British Medical Society, there is no dish more nutritious and at the same time low in calories than broccoli soup with chicken broth. Eating such a product guarantees that you will be full for at least five hours.

The reason for the growing popularity of dishes with broccoli cabbage is the fat-burning properties of the “queen of cabbages.” The ability of broccoli to stimulate carbohydrate and fat metabolism is another reason to include broccoli soups in the “cabbage diet” menu.

It is best to make a salad from raw young cabbage.

You need to add pre-boiled green inflorescences to the soup.

Steamed broccoli retains its healing properties.

Do not boil fresh broccoli for more than 5 minutes.

If you cool the boiled inflorescences in ice water, they will retain their green color.

It takes ten minutes to boil frozen broccoli; it can be stored for 2 months without loss of quality.

Broccoli will lose half of its unique healing properties if it is boiled for more than 10 minutes. Sulforaphane, which is credited with anticarcinogenic and immunomodulatory effects on the body, is destroyed

How to cook broccoli and chicken soup - 15 varieties

You can add any suitable set of vegetables to this unusually aromatic soup without resorting to pre-thawing. In less than half an hour, the finished dish can be served.

Ingredients:

Smoked chicken (leg or breast) - 350 g
Frozen broccoli—300 g
Water or chicken broth - 1.2 l
Bean pods - 150 g
Carrots – 100 g
Onion - 100 g
Olive oil - 2 tbsp. l.
Garlic - 1 tooth.
Oregano or dill - 1 tsp.
Salt and ground black pepper

Preparation:

Chop the carrots on a grater and chop the onion into small cubes.

Trim the meat from the smoked chicken and cut it into small pieces.

Place carrot and onion dressing sautéed in olive oil into a saucepan and pour in the broth.

As soon as the soup boils, add the meat and other vegetables and leave to cook for another 10 minutes.

Add salt and pepper, garlic and oregano at the end and cook for another minute.

Vegetables need to be lightly pressed using a regular puree masher, without removing them from the pan, boil the soup again, and let it stand for another 5 minutes.

Apart from pesto, no other dressings are required for this soup.

This low-calorie dish is ready in just 30 minutes. Milk and cheese give the soup a pleasant taste and creamy color.

Ingredients:

Boiled chicken meat - 300 g
Fresh or frozen broccoli - 400 g
Vegetable or chicken broth - 700 ml
Milk fat content 2% - 1 l
Boiled rice - 2 cups
Low-fat homemade processed cheese - 250 g
Salad mixture or Chinese cabbage - 1 handful
Spices - 1 tbsp. l.

Preparation:

Pour chicken broth and milk into the salad mixture and bring to a boil.

Place the finely chopped broccoli florets into a saucepan and boil the cabbage until soft for no more than five minutes.

Dilute the processed cheese with broth and pour it into the pan.

We add the chicken and rice at the last stage.

Salt, pepper, add spices and stir the finished soup.

If you replace salt with soy sauce, the taste of the dish will become richer

Meatballs add variety to the traditional recipe. This soup can be included in the children's menu as soon as the baby turns one year old.

Ingredients:

Broccoli - 1 pc.
Minced chicken or fillet - 300 g
Vermicelli - 200 g
Potatoes - 3 pcs.
Carrots - 1 pc.
Onions - 2 pcs.
Egg - 1 pc.
Water - 2.5 l
Vegetable oil - 4 tbsp. l.
Greenery
Salt, pepper to taste
Bay leaf - 1 pc.

Preparation:

Prepare the minced meat, add onions and herbs, pepper and salt, beat in the egg.

Sauté finely chopped onions and grated carrots.

When the potatoes boil, add the meatballs, and after 15 minutes, broccoli, vermicelli and onions with carrots, bay leaf, pepper and cook for 10 minutes. Chop and add greens.

Broccoli and chicken soup for children has an unusually simple composition. Easy and quick to prepare. The dish can become your whole family's favorite recipe.

Ingredients:

Chicken fillet - 400 g
Fresh broccoli - 400 g
Leek - 100 g
Sea salt and pepper to taste

Preparation:

Pour water into a 2-liter saucepan. Cut the chicken into small pieces, put it in a saucepan, boil for 15 minutes after the water boils, add sea salt and pepper to the broth.

We separate the head of broccoli into florets and place it in a saucepan along with leek rings.

Vegetables are cooked for 15 minutes.

Remove the pan. Turn on the blender and beat the puree soup.

Original recipe with pumpkin pieces. A very economical version of broccoli soup. You can put any parts of chicken in it.

Ingredients:

Broccoli - 1 head
Chicken meat - 2 kg
Water - 13 glasses
Pumpkin - 2 kg
Onions - 2 pcs.
Carrots - 6 pcs.
Salt - 3 tsp.

Preparation:

Cut the peeled pumpkin into medium-sized pieces. Finely chop the onion and carrots on a grater. We clean the broccoli, wash it and disassemble it.

Fill the chicken cut into pieces with water and cook for 1 hour, then remove the meat.

Add broccoli, pumpkin, onion, carrots and cook for 25-30 minutes.

Cut the skinless chicken meat and put it in the soup. Add salt and cook the soup for 5 minutes.

Chowder - broccoli and chicken soup with creamy dressing

Chowder is an American soup without a specific recipe, which is seasoned with cheese and cream. This author's interpretation of the soup is combined from different recipes.

Ingredients:

Broccoli - 300 g
Chicken breast - 500-600 g
Bacon - 100 g
Potatoes - 3 pcs.
Red sweet pepper - 1 pc.
Carrot 1 pc.
Onions - 1 pc.
Cream 20% - 1 glass
Olive oil - 2-3 tbsp. l.
Chicken broth - 700 ml
Garlic - 2-3 cloves
Greens - 1 bunch
Bay leaf - 2 pcs.
Salt, black pepper

Preparation:

Fry the bacon in olive oil and place on a paper napkin.

In this fat, fry pieces of chicken fillet, potatoes and onions, carrots, garlic for about five minutes and simmer for another 10 minutes. Finely chop the broccoli and paprika into a saucepan, add broth, add salt, pepper, bay leaf and cook until tender.

Pour in the cream, stirring continuously and turn off the heat as soon as the soup boils.

When serving, sprinkle Chowder with herbs and bacon.

Sauteed vegetables give the classic version of chicken broccoli soup a golden color and a pleasant taste.

Ingredients:

chicken broth - 1.5 l
broccoli - 150 g
chicken meat - 200 g
chicken fat - 70 g
carrots - 1 pc.
onion - 1 pc.
tomato - 1 pc.
sweet pepper - ¼ pc.
potatoes - 4 pcs.
bunch of greenery
vegetable oil - 1 tbsp. l.
sugar - 1 tsp.

Preparation:

Slice the potatoes and send them to boil in boiling broth.

Cut sweet peppers, onions, carrots into cubes.

Pour a little vegetable oil into the bottom of the frying pan and fry the fat until golden brown.

Place vegetables in a frying pan and add a teaspoon of sugar.

Remove the foam and add the meat to the boiling water.

Cut half the tomato into cubes, simmer all the vegetables for 5 minutes.

Add broccoli. After 5 minutes, add vegetables, salt and pepper. In 10 minutes. sprinkle the soup with herbs.

A budget option for a light and satisfying chicken wing soup with mushrooms for a large family.

Ingredients:

Broccoli - 1 head
Chicken wings - 600 g
Celery root 1 pc.
Potatoes - 4 pcs.
Carrots - 1 pc.
Champignons - 300 g
Coconut oil - 1 tbsp. l.
Bay leaf - 2 pcs.
Allspice peas - 2-3 pcs.
Salt and pepper

Preparation:

Prepare broth from chicken wings. We take the meat out of the broth and add it to the soup later.

Sliced potatoes, grated carrots and celery

medium heat, chopped champignons.

Place broccoli and mushrooms in the broth and continue cooking for 5 minutes. Add salt, pepper and chicken at the end.

You can season the soup in a bowl with sour cream

Soup, all components of which are beneficial for diabetes. The unique composition of pearl barley, the medicinal properties of Jerusalem artichoke, broccoli and cauliflower make the soup not only tasty, but also healthy.

Ingredients:

Broccoli - 100 g
Zucchini - 100 g
Cauliflower - 100 g
Chicken fillet - 1-2 pcs.
Pearl barley - 50 g
Carrots - 1 pc.
Onions - 1 pc.
Jerusalem artichoke - 100 g
Tomato - 1 pc.
Parsley
Dill.

Preparation:

Soak thoroughly washed pearl barley in water for 3 hours. Meanwhile, prepare the chicken broth and prepare the vegetable dressing.

Simmer finely chopped onions, carrots and tomatoes with broth in a frying pan under a lid.

We take out the meat, add pearl barley to the broth and cook for 25 minutes.

We separate the broccoli and cauliflower, cut the zucchini into cubes. Clean and cut the Jerusalem artichoke.

Vegetables are placed in the broth in this order: zucchini, cauliflower, Jerusalem artichoke, vegetable dressing, broccoli at intervals of 5-6 minutes and add salt at the end.

Choose white dietary meat and cut into cubes. Add meat and herbs.

Broccoli for this soup should not be cooked for more than five minutes. Barley should be eaten only in the first half of the day: it contains slow carbohydrates

The wonderful taste of the soup, seasoned with thick cream and cheese, ease of preparation and budget price make the dish a favorite in home cooking.

Ingredients:

Chicken fillet - 400 g
Chicken broth - 2 l
Broccoli - 600 g
Potatoes - 3 pcs.
Large onion - 1 pc.
Hard cheese - 150-200 g
Cream 35% - 150 ml
Flour - 1 tbsp. l.
Salt and pepper - to taste
Dill

Preparation:

Place whole chicken fillet, diced potatoes and onions, stalked celery, and broccoli florets into a saucepan. Pour in the chicken broth and put the soup on the stove.

After boiling, cook for 30 minutes at low power. We take out the chicken fillet and separate it into small strips.

Thoroughly stir the flour in the jar with the cream, add a little broth. Add creamy dressing to the soup.

Place the chicken fillet and coarsely grated cheese into the finished dish. Add salt and pepper to taste. Leave on low heat for another ten minutes.

Sprinkle the soup in a bowl with dill.

In addition to broccoli, the Three Cabbage Soup contains cauliflower and Brussels sprouts. It can be pureed or eaten as is with chicken and tofu cubes.

Ingredients:

Chicken fillet - 400 g
Broccoli - 200 g
Brussels sprouts - 200 g
Cauliflower - 200 g
Tofu - 200 g
Carrots - 1 pc.
Leek - 1 pc.
Salt pepper

Preparation:

Cut the chicken breast into small pieces and cook the light broth for 20 minutes.

Place diced potatoes, carrots and leeks into slices at the same time as the Brussels sprouts. After the broth boils, add the cauliflower.

Broccoli should be added to the soup 5-7 minutes before it is ready. Cut tofu into cubes.

Cheese diet soup with chicken and broccoli

Cheese Soup With Chicken Breast contains a minimum amount of calories, and its taste is suitable even for a holiday table.

Ingredients:

Broccoli - 200 g
Petiole celery - 2 pcs.
Chicken breast - 300 g
Brown rice - 1 tbsp. l.
Philadelphia cream cheese - 1.5 tbsp. l.
Onions - ½ pcs.
Parsnip root - 1 pc.
Carrots - 1 pc.
Yellow sweet pepper - 1 pc.
Green sweet pepper - 1 pc.
Greens - green onions, parsley, cilantro, dill
Olive oil - 1 tbsp. l.
Salt to taste
Spices for chicken

Preparation:

Place the chicken breast in a saucepan with 1.5 liters of cold water. We begin to cook the strained brown rice along with the breast. The fillet is cooked for 25 minutes.

Cook the broccoli and finely chop the vegetables. Chop the celery pepper, bell pepper, parsnips and carrots and half the onion very finely. Chop the greens.

Add celery to the boiling broth. After 25 minutes, take out the fillet, add vegetables and cook for 5 - 7 minutes.

We separate the meat into individual fibers. Add broccoli and chicken to the pan. You need a minimum of salt and half a teaspoon of spices.

Stir low-calorie cheese like Philadelphia into the broth and pour into the soup. Add olive oil.

After three minutes, add the greens, turn off the soup and let it brew for 15 minutes.

You can use any part of the chicken to make broccoli soup. Smoked meats will give it a spicy aroma, and green peas will give it a pleasant taste.

Ingredients:

Broccoli - 700 g
Green peas - 1 can
Chicken breast or thighs - 500 g
Potatoes - 4 pcs.
Carrots - 1 pc.
Onion - 2 pcs.
Parsley root - 1 pc.
Garlic - 4 teeth.
Vegetable oil - 2 tbsp. l.
Greenery
Bay leaf - 1 pc.
Salt pepper

Preparation:

Fill the washed chicken thighs with three liters of cold water and put on fire. Remove the foam from the boiling broth, after 20 minutes, lower the parsley root and onion into the pan.

After 10 minutes, add salt to the broth and add bay leaf. Cook for 1 hour, skimming off the foam.

We take out the meat. Strain the broth. Place the chopped potatoes in the pot with the soup. Sauté onions and carrots in vegetable oil.

We cut the chicken and return it to the soup along with the sautéed vegetables.

Add the broccoli as soon as the potatoes are ready and cook for another five minutes. Pour a can of peas into the soup.

A minute before the end, add salt, pepper and garlic. Sprinkle with herbs in a plate.

Using a slow cooker, soup with fried vegetables according to this recipe can be prepared in 50 minutes. Even if your husband doesn't like broccoli, he won't be able to refuse this dish.

Ingredients:

Chicken meat - 100 g
Potatoes - 7 pcs.
Rice - 4 tbsp. l.
Carrots - 1 pc.
Onions - 1 pc.
Broccoli - 300 g
Garlic - 2 teeth.
Olive oil - 3 tbsp. l.
Salt and spices

Preparation:

Pour olive oil into the bottom of the multicooker bowl and add grated carrots, onions, chopped into half rings, and chopped garlic. Select the “Fry” mode, the “Meat” ingredient and fry the vegetables, stirring occasionally.

After 5 minutes, add the meat cubes and continue cooking for another 7 minutes.

Pour rice, potatoes and broccoli florets into a bowl and add water to the level of the mark. Salt, pepper and cook in the “boiling soup” mode for 30 minutes.

One of the fat-burning soups from the fitness laboratory section. The minimum calorie content of a dietary dish allows you to keep yourself in great shape and even lose extra pounds while eating.