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Wednesday, October 14, 2015

Chicken & Broccoli Soup

         This soup will soon become a favorite of your family .You will want to make it on every cold day .If the broccoli florets are large , break into smaller pieces at the stalk instead of chopping them , they'll cook more quickly .Count on having dinner on the table in about 40 minutes , and serve this soup the moments it's done for the with time .If you have leftovers , you will want to thin the soup with a little chicken broth or milk to the desired consistency .Bright green broccoli brings a burst of color and vitamins to this quick fix soup .If your children aren't fans of broccoli , frozen green beans or peas also work well .


                     
Ingredients
Serves 4-6

225g / 8 oz head broccoli
55 g / 2 oz unsalted butter
1 onion ,chopped
225 / 8 oz basmati rice
225 / 8 oz skinless ,boneless
   chicken breast ,cut into thin slivers
 25 g / 1 oz plain wholewheat flour
300 ml / 10 fl oz milk
500 ml / 16 fl oz chicken stock
55 g / 2 oz sweetcorn kernels
salt and pepper

Method

1 . Break the broccoli  into small florets and cook in a saucepan of lightly salted boiling water for 3 minutes , drain, then plunge into cold water and set aside .

2 . Melt the butter in a pan over medium heat  ,add the onion , rice and chicken , and cook for 5 minutes , stirring frequently .

3 . Remove the pan from the heat and stir in the flour .Return to the heat and cook for 2 minutes , stirring constantly . Stir in the milk and then the stock . Bring to the boil , stirring constantly , then reduce the heat and simmer for 10 minutes .

4 . Drain the broccoli and add to the pan with the sweetcorn and salt and pepper .Simmer for a further 5 minutes , or until the rice is tender , then serve .

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