Soup > Chicken Soups

Brebiblu Chicken Soup Recipe

Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 6 cups chicken broth
- 1 cup water
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup Brebiblu cheese, crumbled
- 1/4 cup chopped fresh parsley

Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)

Step-by-step instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned, about 5 minutes.

2. Add the onion, garlic, carrots, and celery to the pot and cook until the vegetables are tender, about 10 minutes.

3. Pour in the chicken broth and water, and add the thyme, rosemary, salt, and black pepper. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.

4. Use an immersion blender to puree the soup until smooth, or transfer the soup to a blender and puree in batches.

5. Return the soup to the pot and stir in the Brebiblu cheese until melted and smooth.

6. Serve the soup hot, garnished with chopped parsley.


Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer over medium-low heat.
Serving size:
This recipe serves 6.

Nutritional information:
Calories: 215
Fat: 10g
Protein: 23g
Carbohydrates: 9g
Fiber: 2g
Sugar: 3g
Sodium: 1200mg

Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or leftover cooked chicken.
- Brebiblu cheese can be substituted with any other blue cheese.

Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Use different herbs, such as oregano or basil, for a different flavor profile.
- Add diced potatoes or sweet potatoes for extra texture and flavor.

Tips and tricks:
- To save time, use pre-chopped vegetables.
- Use a good-quality chicken broth for the best flavor.
- If you don't have an immersion blender, let the soup cool slightly before blending in a blender or food processor.

Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
Serve the soup in individual bowls, garnished with chopped parsley and a sprinkle of Brebiblu cheese.

Garnishes:
Chopped parsley and extra Brebiblu cheese.

Pairings:
Serve the soup with crusty bread or a side salad.

Suggested side dishes:
Crusty bread, side salad, or roasted vegetables.

Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.

Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftover soup in the refrigerator within 2 hours of cooking.

Food history:
Brebiblu cheese is a type of blue cheese made from sheep's milk in Italy.

Flavor profiles:
This soup has a creamy and savory flavor, with a hint of tanginess from the Brebiblu cheese.

Serving suggestions:
Serve this soup as a comforting and satisfying meal on a cold day.

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Taste: Savory, Tangy, Herbal, Spicy, Comforting