The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 1, 2009
Great, big pot of soup! Followed a suggestion to leave the roux in the pot, then added the liquid about two cups at a time and stirred it well with each addition. I had no lumps. I cooked my roux with a medium-size yellow onion and two cloves of garlic. After the roux was thinned with the liquid, I added the rest of the ingredients, plus a container of fresh mushrooms. This added to the simmer time, but I wasn't in a hurry. I can't wait to have leftovers tomorrow! Next time I'll use closer to 8 cups of broth/stock.
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Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA
Living In: Fort Richardson, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 1, 2009
I enjoyed this soup. Like many other reviewers, I used chicken broth instead of boullion and water and added it directly to the roux. I used canned chicken because I was feeling lazy :). The soup reheated really well and I think it actually tasted better then. I think next time I might try Velveeta instead of shredded cheese just to make it taste even more cheesy. Overall very good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 26, 2009
This soup was DELICIOUS! I did make a few changes, as other reviewers recommended: I used 2 bags of frozen broccoli cuts for convenience, and used 8 ounces of Velveeta cheese in addition to about 1 cup of shredded mild cheddar cheese (We're BIG cheese fans). Also, I added 4 sauteed garlic cloves and 1 large sauteed yellow onion for added flavor. This is a LOT of soup for two people, but it's SO GOOD that we're both happy eating it all week! Especially delicious with warm sourdough rolls. This is my idea of a perfect soup recipe :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 17, 2009
The perfect broccoli cheese soup recipe!! It's great with or without chicken. The only change I did was to add extra cheese. It was wonderful and warmed up well several days later.
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Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 21, 2009
We really loved this soup! I used low fat low sodium chicken broth, fat free half and half, and 2% velveeta. I also added the liquid to the roux and then the chicken and broccoli. I also added onion powder and garlic powder. I think I will add fresh nxt time. Awesome recipe!! Thank you!
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Cooking Level: Intermediate

Home Town: Streamwood, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 14, 2009
Absolutely delicious and not too salty, considering how much cheese is in there. It makes a lot as well.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 1, 2009
this was SO good! I made it for a work soup day that we had and it was the first soup to dissapear!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: May 28, 2009
We really liked this recipe. One thing that I did differently was to blend the broccoli up in the blender along with some of the water to reduce the cooking time a little. This made it creamy and delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 6, 2009
I LOVED this recipe. My roommates were raving about it too, but I did make a few alterations. I added bite size chicken to the melted butter, simmered it with chopped onions, minced garlic, and 1 tsp of cayenne pepper (love the kick) then i added chicken stock, only 6 cups though. I love my soup thicker, so i lessened it dramatically. Stirred in a cup of flour, then the rest of the ingredients and simmered it all together for a good 15 minutes. added 8 oz of velveeta, and 1 cup of milk. the cheese melted within 5 minutes, then it was ready to serve. with the tweaks, it was delicious. definitely a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 4, 2009
Wow, this was amazing. I made it a little less work by using rotisserie turkey breast. This was very simple and very very good. It also reheated very nicely.
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Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 20, 2009
Very tasty and hearty soup. I made a substitution with the chicken bullion and added chicken stock instead. It was a great way to use up left over rottiserie chicken. Will make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 17, 2009
My 6 year old & my husband both loved this hearty soup. The only change I made was I used chicken stock. It really was delicious - thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 16, 2009
I changed this receipe a bit to adapt to our needs but it was delicious. I eliminated the chicken, used 1/2 broccoli and 1/2 cauliflower, used 2 % milk velveeta cheese, used chicken broth instead of the water and chicken cubes, and used milk instead of cream. I would make again!
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Cooking Level: Expert

Home Town: Lancaster, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 15, 2009
I wish I had used 2-3 cups LESS water because it didn't thicken as much as I would've liked. That's really the only negative thing I can say. I made my own chicken stock and shredded the resulting chicken for the soup. I then sauteed some garlic with the chicken and tossed in everything else. To cut back a little on fat, I only used 1/4 cup butter for the roux.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 10, 2009
Delicious. If you cut the chicken small enough it will completely dissolve into the rest or the soup and make a creamy dish you don't have to chew. Great for people who recently had oral surgery or braces...
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
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Reviewed: Feb. 8, 2009
Excellent. I used a milk and heavy cream combo since I had some on hand I wanted to use up. It had a little much cheese for me but my daughter loved it. I don't know why I followed the directions to add the roux to the broth, it came out clumpy, of course. Next time I will make it separate and slowly add the broth broccoli mixture.
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Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA
Living In: Laconia, New Hampshire, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 26, 2009
This was good. I made per recipe but though it was a little thin. I would use less broth next time and a bit of garlic and onion for additional flavor.
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Cooking Level: Intermediate

Home Town: Mattoon, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 22, 2009
My family loves this soup. It is our Sunday "Cold Weather" pick me up. Instead of water I use chicken stock and it is always perfect.
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Cooking Level: Expert

Home Town: Portland, Oregon, USA
Living In: Jay, Maine, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 21, 2009
I think this soup would be better with beer added into it, and without the chicken. Otherwise, this was a great dish!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 19, 2009
Satisfying, thick soup. Like many other reviewers, I added broth to roux then continued with the recipes. I used a little less butter than called for and subbed 1% milk for cream. Frozen leftovers reheated well.
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Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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