Cheese and Broccoli Chicken Soup
I served it to a family of five, and we all loved it! I made numerous changes.
I first roasted some chopped onion and garlic in the butter. Like many others, I used the base made with butter and flour as a starter and added the other ingredients. Much easier.
I used 10 cups total of half chicken stock, half chicken broth. I personally would not use water, especially tap water. I slowly stirred in the chicken stock using a whisk, keeping it from getting lumpy.
I brought that to a slow boil, and added two whole boneless chicken breasts, fresh broccoli (2-3 heads worth), sea salt, black (and a little white) pepper, garlic powder and a sprinkling of Mrs. Dash. I never measure spices. I go by "feel" and taste.
I had all of that on a slow boil for approx 50 min. I removed the chicken, and shredded it with two forks and returned it to the pot. I then placed the flame on simmer.
Meanwhile, I had cut up a small box of Velveeta into cubes. I slowly stirred this in until melted. I then added the rest of the cheese via fresh shredded mild cheddar. Finally, I used Half and Half instead of light cream and added that in. I let all that simmer for another 15 min or so and then took out a hand masher and mashed the broccoli up so there were very few large pieces. I was going a little more for a cream of broccoli, and I didn't use a ton of chicken either.
Probably the best and most well received soup I have ever made, and I have made a lot. Really, really creamy and delicious.
0 users found this review helpful
Apr. 22, 2013