Reviewed: May 25, 2012

Great comfort food! I went with several people's suggestions and added garlic and onions to the butter and once I added the flour and stirred, I added all the water and other ingredients as well rather than separating this part and adding later. It was much more convenient and worked just fine. Also added red pepper flakes for more flavor and a bit of extra cheese. Very good recipe and brought back flavors of home as we are living overseas in a 3rd world country where you can't buy things like this at restaurants!

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Reviewer:

KingoftheKitchen

Reviewed: May 1, 2012

Such a yummy soup! I added something that put it over the top, I just had to share! Like others, I used chicken broth instead of soup and I used a good quality cheddar (not shredded stuff in the bag) but it still needed something. I had a nice stilton (blue) cheese in the fridge and crumbled about 1/3 c and added that in. It was amazing! You would not have known it was blue cheese that you were tasting, but it definitely added another layer of flavor. Highly recommend. . . It was AMAZING!

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Mom2Three

Reviewed: Apr. 24, 2012

I'm eating this right now and it's delicious! I cut about 100 calories per serving by using skim milk rather than cream and slices of 2% american cheese rather than shredded cheddar - about 1 slice per serving. I know that doesn't sound like a fair trade, but it really is very cheesy and delicious. I also added white pepper, garlic powder, onion powder, parsley, and a little shake of basil. Will definitely make again.

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Reviewer:

Mary E

Cooking Level: Intermediate

Home Town: Cartersville, Georgia, USA

Living In: Atlanta, Georgia, USA

Reviewed: Apr. 18, 2012

Delicious flavors! I sort of messed it up a bit, but it had potential! Double broccoli and add maybe more chopped chicken. 1 c. milk instead of cream, & add 1 TBS worcestershire sauce!

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Reviewer:

ericksonpad

Reviewed: Feb. 24, 2012

This is good, needs more salt, and less water for creamier soup.. It's a bit watery for us, we like it creamier so next time, I'll use less water, and more sat and pepper. Good recipe.. I did it all in one pot, no sitting anything aside. Was a 1 hour meal..

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houseofbrian

Cooking Level: Intermediate

Reviewed: Feb. 24, 2012

Made this for my family and they loved it. Recipe is easy to follow. Delicious for the entire family.

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tiny_r

Cooking Level: Intermediate

Living In: Las Cruces, New Mexico, USA

Reviewed: Feb. 20, 2012

Very good. Like others I just added the borth to the roux.

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Reviewer:

gloobella

Cooking Level: Intermediate

Reviewed: Jan. 4, 2012

We absolutely LOVE this soup. I did make a couple of changes. I used chicken stock (in place of water & bouillon) from a hen I cooked the day before. I also used white and dark meat as suggested by another reviewer. We also prefer more of a chowder vs soup, so I made the roux as instructed then took some of the stock and added another cup of flour to make more. We will definitely be adding this to our winter menu. Super YUMMY!!! Thank you Rebecca!

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Reviewer:

paswifelaura

Cooking Level: Intermediate

Living In: Cochran, Georgia, USA

Reviewed: Dec. 30, 2011

This is really good as written. Like others I will probably use broth next time and I think I’ll omit the chicken.

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JO~Lite

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Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

Reviewed: Dec. 21, 2011

Awesome! I recommend taking the chicken and broccoli out prior to whisking in the roux, then add them back in after (my broccoli disintegrated and my chicken shredded). Also, my girlfriend recommended adding whole kernel corn and egg noodles which made it even better!

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