Créé avec l’IA
Broccoli, Potato, and Chicken Cheese Soup
45 min 326 kcal par portion Moyen
Ingrédients
4 Portions
- broccoli florets350 g
- potatoes350 g
- boneless skinless chicken breast350 g
- shredded cheddar cheese100 g
- low-sodium chicken broth1000 ml
- olive oil1 tablespoon
- black pepper1 teaspoon
- paprika1 teaspoon
Instructions
- 1
Cut the broccoli into small florets and peel and dice the potatoes into small cubes.
- 2
Cut the chicken breast into bite-sized pieces.
- 3
In a large pot, heat 1 tablespoon of olive oil over medium heat.
- 4
Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
- 5
Add the diced potatoes to the pot and stir for 2 minutes.
- 6
Pour in the chicken broth and bring to a boil.
- 7
Reduce the heat to a simmer and cook for 10 minutes.
- 8
Add the broccoli florets, black pepper, and paprika. Stir well.
- 9
Continue to simmer for another 10-12 minutes, until the potatoes and broccoli are tender.
