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Broccoli and poultry soup

Broccoli and poultry soup

Preparation time:
20 min
Difficulty level:

Nutritional values:

9 g
24 g
31 g


Broccoli (fresh)Broccoli (fresh)⅒ (50 g)
Salt, table salt, sea saltSalt, table salt, sea salt 3 Pinch(s)
Pepper (black)Pepper (black) 3 Pinch(s)
Turmeric powder, turmericTurmeric powder, turmeric 1 Knife tip(s)
Ginger powderGinger powder 1 Knife tip(s)
Paprika powderPaprika powder 1 Knife tip(s)
Cream, whipped cream (30% fat)Cream, whipped cream (30% fat) 50 g
Chicken breast, chicken breast fillet (organic quality)Chicken breast, chicken breast fillet (organic quality) 75 g
Mushrooms Mushrooms (fresh)Mushrooms Mushrooms (fresh) 25 g
Chicken broth (clear)Chicken broth (clear) 150 ml
Clarified butterClarified butter 2 Tablespoon
Celery, celery stalks (fresh)Celery, celery stalks (fresh)4 ⅕ (125 g)
Cream cheese (heavy cream)Cream cheese (heavy cream) 1 Teaspoon
Chili pepper, hot pepper (fresh)Chili pepper, hot pepper (fresh)½ (2,5 g)


Step 1:
Wash the chicken breast fillet well, pat dry and cut into bite-sized cubes. Wash the broccoli as well and cut into small florets. Brush the mushrooms well, clean, wash and quarter them. Wash the celery well, cut in half and dice finely.
Step 2:
Put the clarified butter in a large pot and heat it up, then turn the heat down to medium and sauté the prepared vegetables in it for about 2 minutes. Now pour the whole thing with the chicken broth and deglaze. Still add the chicken breast and bring the broth to a boil. Now cook everything for about 10 min over medium heat uncovered.
Step 3:
Wash the chili pepper and cut into fine rings and also add to the broth. Now season the soup with the spices and stir in the cream and cream cheese. After that, do not bring the soup to a boil and season again with salt and pepper.
Step 4:
Arrange and enjoy.

Macronutrient distribution:

The recipe Broccoli and poultry soup is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
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