Reviewed: Jan. 24, 2013

Even more great the next day. I used "Not-Chicken" bouillon cubes to make the broth and substituted cream of mushroom for the cream of chicken. Served in bread bowls. Really, really, really worth making (and all 12 servings, for leftovers)!

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Reviewer:

limemonkey

Cooking Level: Intermediate

Home Town: Collierville, Tennessee, USA

Living In: Memphis, Tennessee, USA

Reviewed: Jul. 22, 2012

Absolutely delicious! I would only make one suggestion, and it has to do with reviews rather than recipe: many folks are making with cooked shrimp instead (I added some for a combo - WOW). The cooked shrimp got a bit overdone in the soup, so I suggest making sure it is close to room temperature, then just add it with the cheese to quickly heat through.

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KRAEZDAY

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Jun. 7, 2012

This was AWESOME !!I made a few changes. I used 2 heads broccoli chopped, 4 pressed garlic cloves, 3/4 of a block of 2 percent velveta, 2 1/2 cups of 2 percent milk, 3 table spoolns corn starch, 7 cups of chicken broth & added cheddar cheese on top & served in a bread bowl. ( large fresh deli rolls with the top cut out)I cooked it in low till the broccoli was very tender.. My family asked when I was making this again? Defiantly a keeper:)

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Reviewer:

tx_girl

Reviewed: May 23, 2012

Great recipe!

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Reviewer:

STACINET

Cooking Level: Intermediate

Home Town: Orange, Texas, USA

Living In: Beaumont, Texas, USA

Reviewed: May 6, 2012

Made this for dinner tonight and everyone loved it! I used shrimp instead of crawfish because the local store didn't have crawfish.

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Reviewer:

Kalcho

Reviewed: Jan. 25, 2012

I cut it in half since I was just making it for my wife and me. Since I did not want a couple half cans of condensed soup left over, I went with the cream of celery soup and used the whole can. I also went with shrimp as so many other reviewers. I took the shells from the fresh shrimp and simmered them in the chicken stock for 5 minutes to add more shrimp flavor to the soup. I then filtered out the shells from the stock and discarded them. I did not have creole seasoning so I substituted some Cajun seasoning and Old Bay seasoning. Great soup, Thanks for the recipe.

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Reviewer:

Kent C.

Cooking Level: Expert

Home Town: Scarborough, Maine, USA

Reviewed: Jan. 6, 2012

I used Shrimp, Scallops, and a White Fish as my seafood and since I scaled it down I used a cream of Broccoli soup. This was so good. Definatly will be making it again.

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Reviewer:

Emily Nicole

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

Living In: Fayetteville, North Carolina, USA

Reviewed: Dec. 26, 2011

This soup is really good and easy to make. I used way more onion and garlic though. Mine would not thicken though even with the cornstarch???????????

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Reviewer:

Foodie63

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Friendswood, Texas, USA

Reviewed: Dec. 14, 2011

Great 'starter' recipe. I added chicken sausage instead of crawfish, plus cilantro & dry-roasted tomatoes. Additional Louisiana seasoning for a little kick. Delicious!

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