Broccoli and chicken soup with bacon

Ingredients for 4 servings:

• 500 g broccoli, fresh or frozen
• 250 g chicken breast fillet(s)
• 125 g bacon cut into strips
• 700 ml water, hot
• 3 tsp vegetable broth powder
• 100 ml cream, 10%, or low-fat milk
• Salt
• pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

SiS / Low Carb suitable

First, make the broth from the hot water and vegetable stock. Then, add the broccoli to a saucepan and pour in the vegetable stock. Bring to a boil and simmer for about 20 minutes. After 10 minutes, remove a few florets, cut them into bite-sized pieces, and set them aside. They will later serve as a solid soup garnish. While the soup is cooking, cut the chicken breast fillet into cubes or strips, roughly the size of the bacon strips. Then, fry the bacon in a pan, then add the chicken cubes. I don’t use oil for this, as the bacon renders enough fat; season with salt and pepper. Purée the softened broccoli in the broth and add 100ml of cream, then add the soup garnishes—broccoli florets, bacon, and chicken breast strips—and mix everything together again.