Mark K. Recipe Reviews (Pg. 1) - Allrecipes.com (10336415)

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Cheese and Broccoli Chicken Soup

Reviewed: Apr. 22, 2013
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.
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