Chicken and Brussels Sprouts
Serving Size / Yield
- 1 lb Chicken Breast, cooked and cut into pieces
- ¼ cup Butter
- ½ cup Milk
- Salt & Pepper, to taste
- 1 Can Chicken Broth, 14 Ounces
- 1 cup of Peas
- 6-10 Brussels Sprouts, quartered
Start by boiling 2 cups of water, add in brussels sprouts and cook until tender.
Reserve one cup of the liquid, and sprouts.
Return sprouts to pot and add butter. and milk.
Add salt, pepper, and broth, mix well.
Bring to a boil, adding reserved water to bring to desired consistency.
Once soup is boiling, add in peas and chicken, and stir well.