1 chicken breast, cooked and shredded
6 cups chicken broth
14-16 Brussell sprouts
1/4 tsp black pepper
1tsp olive oil
salt to taste
Alternatively, you can use spices to taste for your favorite type of chicken soup.
This is a simple and quick recipe based on one my former roomates used to make. Prepare Brussell sprouts by cutting off the stalks and removing the fugly outer leaves, then rinse them in cold water. Place the shredded chicken in the chicken broth, and bring to a boil. Add the Brussell sprouts, oil, pepper, and salt. Boil the soup for 6-8 minutes, then remove from heat completely (you don't want to overcook Brussell sprouts, ever). Serve with crackers or fresh bread.
Other vegetables could be added, such as carrots or celery. If you do those, then cook those vegetables completely before adding the Brussell sprouts to cook for the last 6-8 minutes.