Reviewed: Nov. 10, 2007

This was very good....but not quite as good as some others that I have tried...with a little tweaking I think I could turn this one into a five star recipe. Next time...I will use Velveeta cheese and maybe some onion and garlic.

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SKYBLUE1963

Cooking Level: Expert

Home Town: Bonner Springs, Kansas, USA

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Reviewed: Nov. 8, 2007

I had high hopes and watering tastebuds while making this soup but was really let down... it was REALLY bland and a previous reviewer was right when she said it doesn't make sense to add the flour paste after everything is encorporated... hard to get the lumps out. I ended up having to melt cheese wiz all over the top of the soup so that my family would eat it. Next time I think I will use a sharp/old cheddar instead of regular cheddar and... I dunno it needs SOMETHING to give it a better taste.

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DebbieRobert

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2007

Great. Followed others advise add garlic and to brown chicken lightly. My 1 year old and husband loved it.

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Emma

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Reviewed: Oct. 22, 2007

I am only giving this recipe three stars "as is." Based on other reviews and my own taste, I changed this recipe by adding 1/2 onion & 2 cloves of garlic (sautee first) and some thyme & parsley. I also added more salt & pepper than what the recipe called for. It would have been very bland without these changes! I added more cheese (about 3/4 cup) as well. In addition, I made the roux and added whisked my liquid (NOT WATER! CHICKEN BROTH/STOCK!) into it. You don't add the paste to the liquid!! Ew. Anyway, other than that, I used frozen broccoli and cooked the chicken in a pan before adding to simmer in the soup. Okay recipe, not stellar. I'll be looking for a different version to add to my recipe rotation.

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Linds

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Oct. 15, 2007

Fantastic! I used an immersion blender to blend it all (and got a little too carried away), which might be why it's not 100% perfect (maybe it should be chunkier)...but otherwise, great! I halved the recipe and sauteed the chicken with 1/4 of an onion, 2 tbsp of butter, and one clove of garlic. I also wouldn't add the roux to the soup--do it the other way around to save yourself the hassle of finding (and getting rid of) clumps of flour and butter.

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thelaugh

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Reviewed: Oct. 15, 2007

Better than restaurant quality. This recipe makes a lot but it tastes even better the next day, and freezes well. I agree with other reviewers, wait to add salt until after you've added the cheese.

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AUSSIEAMERICAN

Cooking Level: Intermediate

Home Town: Mackay, Queensland, Australia

Living In: Costa Mesa, California, USA

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Reviewed: Oct. 2, 2007

My husband and kids love this soup. I make it anytime I have leftover chicken. It even freezes well! I use milk so its a bit thiner so I make a thicker roue.

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Jacqueline

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Reviewed: Oct. 2, 2007

Delicious! Try it with cubed ham instead of chicken - it's to die for! I also recommend using low-sodium chicken broth instead of bouillon, especially if you are using ham as this will add more salt.

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frogger

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Reviewed: Sep. 23, 2007

FOLLOW these changes for a perfect SOUP! First, sautee 1/2 cup onions and 2 cloves of garlic in soup pot. Then I used equal parts vegetable & chicken stock (8-10 cups total), all the called for ingredients above, 1/2 cup diced celery, a few pinches of: red pepper, nutmeg, bacon bits & hot sauce. During 45 minutes of simmering, I added the roux. I finished by using only 8 oz. of velveeta and a few shakes of parmesan. It was plenty cheesy without all the fat. ENJOY

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Doria

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Reviewed: Sep. 19, 2007

Very good! Big hit with the whole family. I cut the recipe in half, but still used 3 boullion cubes. I also sauteed onion and garlic in the butter before adding the flour. Delicious!

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Jackie M

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Reviewed: Sep. 12, 2007

It was really good! The next day was even better! The only thing I did differently with the recipe is add onion. Yum!

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Sarahchef

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Reviewed: Sep. 6, 2007

this was yummy! the only suggestion: wait to add salt AFTER you have added the cheddar cheese.

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ATORMEY

Cooking Level: Intermediate

Home Town: Dermott, Arkansas, USA

Living In: Chester Springs, Pennsylvania, USA

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Reviewed: Jul. 21, 2007

Outstanding. I accidentally made it with vegetable boullion and it still turned out way too good.

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MHOYT

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Reviewed: Jul. 1, 2007

I made this soup last night. My family couldn't stop raving about how good it tasted. I did do some changes after reading some of the reviews. I made the thickening mixture and added it to the pot at the end. I used creamer rather than the light cream. In addition to the cheddar cheese, I added 4-5 ounces of velveta cheese. Also, I added the garlic powder, chopped onions and cut back the butter to about half. Instead of using fresh broccoli, I only had frozen (thawed). Still turned out great.I added the broccoli for the last 5 minutes to prevent it from over cooking. Between bites, I asked my family if I should perhaps try adding potato chunks next time.......My husband told me not to mess with how I made it. He is quite a cook himself, so that was a compliment! The broth was a bit thin at first,and I had hoped there would be some left over to see if it would get thicker the next day.....but no such luck! I would highly recommend this one! One note.......I think it might be good served in a bread bowl!

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Mary

Home Town: Englewood, Colorado, USA

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Reviewed: Jun. 7, 2007

THIS WAS GREAT!!!! I didn't follow the recipe exactly, but pretty close. I only had frozen broccoli so I waited until the very end and put it in the pot about 10 minutes or so. I added a lot of cheese. Mine did come out a little thin at first, but as it sat in the fridge over the next day or so, it thickened almost seemed like a chowder. I actually ate it the next morning for breakfast, it was THAT good! LOL Hubby loved it too, he kept raving about it! Thanks for the great recipe!

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WALLIZGRL

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Clearwater, Florida, USA

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Reviewed: Jun. 3, 2007

Very, Very Good! My son likes rice in his chicken soup, so I added a 1-1/2 cups.

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MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: May 8, 2007

Simply the most delicious soup! My one year old ate and ate this soup, with his hands(messy of course), and kept saying mmmmmm. My husband and I loved it equally as much. In fact, my husband said "you mean, you made this from scratch, mmmmmm". I kept everything the same except I substituted onion salt for regular salt. Also, I added some garlic powder, onion powder, and I used chicken broth in place of the boullion/water. Thanks and I mean thanks for the wonderful recipe!

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MCRONDA

Cooking Level: Intermediate

Home Town: Tucumcari, New Mexico, USA

Living In: Amarillo, Texas, USA

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Reviewed: May 7, 2007

FANTASTIC! A small bit of advice though: Wait and make the butter & flour mixture last. Sure you'll dirty up a small pot, but after using a big pot for the soup, is a dirty small pot going to really make a difference? So yeah, I think it's far better and less hassle to just wait and make the butter-flour mixture last and then add into the soup. My husband isn't a soup person at all and he said he really loved this recipe. The chicken pieces were an excellent addition to this soup. The texture was perfect and the flavors were great. As others mentioned, I too, added garlic and sauteed onions into the mix; it was the perfect flavor booster. Paired with a couple slices of French bread and you have a great meal. This is definitely a great recipe for cold nights when you just need a warm pick-me-up. It's a keeper! Note: I set the servings for 5 and it made enough for 2-3 nights worth for our family of 3.

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Lonna Brown

Home Town: Virginia Beach, Virginia, USA

Living In: Brunswick, Georgia, USA

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Reviewed: Apr. 25, 2007

Turned out very yummy! I also added onion powder and a little garlic. The chicken really added some flavor!

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Jessica Lynn Hill

Cooking Level: Intermediate

Living In: Butte, Montana, USA

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Reviewed: Mar. 11, 2007

Beware- this recipe is scaled for 10 servings- it makes alot! I thought this recipe was very bland, however, it did have better flavor after reheating.

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CINDY WAIT

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Cheese and Broccoli Chicken Soup

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