Agias Sofias 16, Corfu 49100, Greece
T. +30 26610 33848 | M. 6947 704919 | E. firstname.lastname@example.org
1 large onion, chopped
3 garlic cloves, minced
1 tablespoon butter
500gr boneless skinless chicken breast
8 cups chicken broth
2 tablespoons Red wine
2 tablespoons mustard
1 teaspoon cornflour
½ tsp smoked paprika
1/4 teaspoon red pepper flakes
200gr low fat cream cheese
3 cups small fresh broccoli florets
Salt and pepper
Garnishes: Low fat shredded cheese, Green onions chopped , fresh parsley
Place the butter in a pot and set over medium heat. Once the butter has melted, add the onions and garlic. Sauté for 3-4 minute, stirring to make sure the garlic doesn’t burn.
Place the whole chicken breasts at the bottom of the pot. Add the broth, red wine, mustard, cornflour, smoked paprika, crushed red pepper, 1 teaspoon salt, and ½ teaspoon ground black pepper.
Bring the broth to a boil. Lower the heat, cover, and simmer for 15-20 minutes to cook the chicken.
Remove the chicken breast . Then add in the cream cheese. Whisk to melt the cream cheese into the broth. Then shred the chicken.
Add the broccoli florets and the shredded chicken to the soup. Stir well and turn off the heat. The small broccoli florets will cook quickly in the hot broth.
Taste, then salt and pepper as needed. Serve warm.