Chicken Broccolini Soup

Chicken Broccolini Soup


3 people made this

Capsicum, corn and broccolini add some colour and texture to a basic chicken soup. It is brightened with a dash of sherry.

Elaine Russell

Serves: 4 

  • 4 cups (1 litre) boiling water
  • 2 chicken stock cubes, crumbled
  • 1 red capsicum, deseeded and cut into thin strips
  • 3/4 cup (105g) frozen corn kernels, thawed
  • 250g skinless chicken breast fillets, cut into 1cm strips
  • 125g young broccoli or broccolini, cut into small pieces
  • 2 tablespoons medium dry sherry
  • 1/4 cup (15g) snipped fresh chives
  • 2–3 tablespoons chopped fresh tarragon or 1 1/2 tablespoons dried tarragon
  • salt and pepper

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Pour the water into a large saucepan. Add the stock cubes and whisk over a high heat until the stock boils. Add the red capsicum strips and corn. Bring back to the boil, then add the chicken strips and immediately reduce the heat to low. Cover and simmer gently for 5 minutes.
  2. Uncover the pan and bring the soup back to the boil. Sprinkle the broccoli into the soup, but do not stir the pieces in. Leave the broccoli to cook on the surface of the soup, uncovered, for 3–4 minutes until just tender.
  3. Take the pan off the heat. Stir in the sherry, chives, tarragon and salt and pepper to taste. Serve at once.

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