Cheesychickenbroccolisoup Recipes

CHEESE AND BROCCOLI CHICKEN SOUP

Steps:

• In a 5-quart pot, melt butter over medium heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
• In same pot, combine water, bouillon cubes, chicken, broccoli, salt and pepper. Bring to boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
• Stir in the flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat, and stir in cream. Mix in cheese 1 cup at a time, and stir until melted.

CHICKEN AND BROCCOLI CHEESE SOUP RECIPE

Steps:

• In a large saucepan, saute onion and garlic over medium high heat until tender (just a couple of minutes).
• Add butter and flour, lower heat to medium, and cook until roux is bubbly and starting to brown (it will start to smell amazing!).
• Pour roux into a large stock pot and add chicken broth, stirring the entire time you add the broth to prevent lumps.
• Add chicken, broccoli, salt, garlic powder, black pepper, cayenne pepper, and hot sauce to stock pot and cook for about 35-40 minutes (less if using frozen broccoli).
• Stir in cheese and milk until cheese is fully melted and serve.

VERY CHEESY CHICKEN BROCCOLI CHEESE SOUP

Steps:

• Dice the potatoes, chop carrots and onion into small pieces. Dice the Velveeta into small cubes and store in the fridge.
• Pour 4 cups of water and 1-2 chicken bouillon cubes into a large pot, bring to a boil. Add potatoes, carrots & onions. After about 10+ minutes (original recipe said about 5 minutes, but the broccoli disintegrates if you put it in too soon) add the box/bag of broccoli.
• Cook about 15 minutes or until the veggies are done.
• Add the cream of chicken soup and one soup can of milk.
• Cook, stirring often, for about 5 minutes.
• Slowly add the Velveeta cubes while stirring.
• Cook, stirring often, until all cheese is melted (try not to scrape the bottom of the pan with your spoon as the bottom sometimes has a layer of browned soup, if you scrape it off you will get chewy brown bits in your soup!) Note: This is when I like to add my cooked chicken, mushroom and steamed broccoli.
• Serve with Italian bread for dipping. This soup is so thick and rich, you really don't need any side dishes, but I usually serve it with a salad.
• Leftover soup can be frozen or refrigerated.
• ENJOY!

CHEESY CHICKEN BROCCOLI SOUP

Steps:

• Put water, bullion, broccoli, chicken (whole, not cut up), salt, and pepper in large stock pot. Bring to a boil. Turn down to medium and simmer 45 minutes.
• Take out chicken breast set aside to cool slightly.
• Melt butter and stir in four. Slowly stir mixture into soup and cook until the soup thickens.
• Cut up chicken and add back to pot.
• Add cream and cheese and stir until combined and cheese melts.

~ CHEESY CHICKEN BROCCOLI SOUP ~

Steps:

• 1. In a dutch oven, melt butter. Salt and pepper your chicken and add to the pot, cook over medium heat until chicken starts browning and stir often. Add the onion and garlic and cook until onion becomes translucent.
• 2. Stir in the flour and cook off for about 3 - 4 minutes, stirring often.
• 3. Add the broth, milk and cream. Stirring well to combine. Bring to a boil, then simmer for about 5 minutes. Add the broccoli and simmer 20 minutes or until soup is thicker and broccoli is tender.
• 4. Stir in cheeses and stir until melted. Whisk in the sour cream. Simmer for another 1 - 2 minutes and taste. Adjust seasoning if desired. Ladle into serving bowls and top with a sprinkle of cheese and some cracked black pepper. ENJOY!