Reviewed: Nov. 19, 2006

WONDERFUL! My only addition, was about 8oz of velveta. I sarted the broccoli cooking in the water along with the chicken seasonings. After about an hour, I added the velveta along with some cut up chicken that I roasted the night before. Then I started the flour roux and added that at the end with the half and half and 3 cups of mild cheddar, medium cheddar, jack and colby cheeses. I served this with Amish Bread on this site and everyone raved! Thanks!!

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Amy

Cooking Level: Expert

Living In: Memphis, Tennessee, USA

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Reviewed: Nov. 15, 2006

Very good! My family loved it. I expected to hear complaints about the broccoli, but I didn't. The flavor was excellent. Will make again!

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bakinqueen

Cooking Level: Expert

Living In: Verde Valley, Arizona, USA

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Reviewed: Nov. 15, 2006

Good!~

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angela02830

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Reviewed: Nov. 10, 2006

This is so creamy and delicious! I added a small onion and garlic along with 8 ounces of processed cheese since I only had 1 cup of cheddar also added a can of cream of mushroom soup, there were no leftovers! This is a keeper.

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EMILY219

Cooking Level: Intermediate

Living In: Johnson City, Tennessee, USA

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Reviewed: Oct. 24, 2006

Very tastey will definitely make again

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Sandy

Cooking Level: Intermediate

Living In: Pasadena, California, USA

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Reviewed: Oct. 22, 2006

very good, very easy, and we ate the whole thing. I'll definately make it again.

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HANNAH82

Home Town: Klamath Falls, Oregon, USA

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Reviewed: Oct. 18, 2006

I didn't change a thing with this recipe. It was absolutely delicious! I think it cured my cold. ha ha

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Bobbi

Cooking Level: Intermediate

Home Town: New Smyrna Beach, Florida, USA

Living In: Maitland, Florida, USA

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Reviewed: Oct. 17, 2006

Very good, made the recipe the same with the exception of adding an extra bunch of brocolli, 1 more cup of water, and one more chicken cube. Very tasty this way but I believe it would be better with the addition of onions and garlic as others have suggested.

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LADYCJ_99

Cooking Level: Intermediate

Living In: Moberly, Missouri, USA

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Reviewed: Sep. 27, 2006

FABULOUS! I halved the recipe and used one cup white wine and 4 cups water. I ended up adding more cheese but I think it might be good without it too. Thanks!

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melissaneu

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Reviewed: Sep. 21, 2006

Great recipe...I did sauteed the chicken with onion and garlic, seasoned with curry powder like other viewers suggested. Yummy!

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KATHYSONISLAND

Cooking Level: Expert

Home Town: Spokane, Washington, USA

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Reviewed: Sep. 13, 2006

GREAT!

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Juliemagoolie

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Reviewed: Sep. 5, 2006

Everything was well planned, however, How much flour is in a cup? A cup of flour can be 8 oz or 4 oz or 24oz depending on how you you look at it. This tells me that everyone had a different recipe. I usually toss any recipe I see that measures flour in cups instead of weights. I used a standard measure for a roux and this soup had a great balance in taste. I am glad I didn't toss your recipe. :)

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Snippy

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Reviewed: Aug. 26, 2006

My family LOVED this recipe and that is no small task! I took the advice of others and added sauteed onion, potato and substituted cream for half and half. Delicious!! We'll be making this again!

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MITCHIEJACK

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Reviewed: Aug. 18, 2006

So good!!! Added paprika parsley, and curry to taste. Adding about a cup of cooked liquid back to flour mix made it easy to mix with soup and not lumpy. Next time I will double the brocolli since it nearly dissolves while cooking. Would be just as good with no chicken. Can't wai till winter to curl up to a bowl.

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lyndylou

Cooking Level: Intermediate

Living In: Lexington, Kentucky, USA

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Reviewed: Aug. 7, 2006

This turned out really good. I added a half of a large, white onion when the broccoli was added. And also used canned chicken. When it was time to add the paste, I mixed some of the watery soup to the paste to smooth it out. I think that was the key for no lumps. I had tons of leftovers too and they were great the next day. Everybody who I shared with, raved!

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HEIDI

Cooking Level: Intermediate

Living In: Bountiful, Utah, USA

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Reviewed: Aug. 2, 2006

My husband isn't really a creamy soup eater BUT HE GAVE IT A 5 !!!!!!!!!!!!

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tonya barnes

Cooking Level: Expert

Home Town: Shreveport, Louisiana, USA

Living In: Sparta, Wisconsin, USA

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Reviewed: Jul. 15, 2006

fabulous flavor. will make again.

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Jennifer Z.

Cooking Level: Intermediate

Home Town: Fishers, Indiana, USA

Living In: Avon, Indiana, USA

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Reviewed: Jul. 14, 2006

Yummy! I needed to add more salt and I had a hard time getting the flour/butter mixture to dissolve easily, but in the end it was delish!

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rellorba

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Reviewed: Jun. 5, 2006

This soup is great. So much nicer than canned soup. I like my roux to be at the beginning too, so didn't even try it the other way. Other than that, I made this exactly like the recipe. It was very good and I give it 5 stars. However, in addressing the others concerns over lack of zip, I then made these changes: I added a pinch of cayenne and then a little bit of shredded parmesan. That seemed to give it a little "extra" although, I found it was good either way. Thank you!!

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