Creamy Broccoli and Chicken Breast Soup

Ingredients

Chicken breast - 2 pcs

Milk - 450 ml

Potatoes - 10 pcs

Broccoli - 300 g

Mushrooms - 300 g

Allspice to taste

Salt to taste

To make creamy broccoli and chicken breast soup, first make a creamy base from the potatoes and mushrooms. To do this, first boil the mushrooms and potatoes in lightly salted water over medium heat for 20 minutes. Also, boil the broccoli in a separate bowl of salted water.

Drain the boiled potatoes and mushrooms, and let the vegetables cool slightly. Then, transfer the cooked vegetables to the saucepan, place it on the stove over medium heat, and slowly add the milk to the vegetables until the soup is creamy. Add salt to taste, if needed.

If the cream soup seems too thick, add another 2-3 cups of cold boiled water. Once the desired cream soup consistency is reached, simmer over medium heat for about 7 more minutes.

Cut the chicken breast into small pieces and add to the cream soup base. Add the cooked broccoli, season with salt and pepper to taste, and then simmer for another 10 minutes, stirring occasionally.

When serving, you can sprinkle the soup with grated cheese. Cream soup with broccoli and chicken breast should be eaten hot and reheated only on the stovetop. If the creamy broccoli and chicken soup has thickened too much in the refrigerator, add a quarter cup of cold boiled water and stir well.

Enjoy!