Cream Of Broccoli Soup Chicken Recipe Recipes Recipe For Meatloaf

CREAMY BROCCOLI-CHICKEN SOUP

Steps:

• In a large saucepan or Dutch oven cook and stir broccoli, mushrooms, carrot, and onion in hot butter 6-8 minutes or until vegetables are tender.
• Stir in flour, basil, and pepper. Add milk and half-and-half all at once; add Worcestershire sauce and bouillon granules. Cook and stir until thickened and bubbly. Add Grilled & Ready® Diced Chicken; heat through.

CHICKEN-AND-BROCCOLI MEATLOAF

Steps:

• Preheat oven to 350 degrees. Set a steamer basket or colander in a large saucepan filled with 2 inches water; bring to a boil, then reduce to a simmer. Place broccoli florets and stems in basket, cover, and steam until bright green and just tender, 4 to 6 minutes. Remove basket from pan; let cool slightly.
• Brush a 5-by-9-inch loaf pan with oil. In a food processor, pulse onion, carrot, and celery until finely chopped; transfer to a large bowl. Pulse broccoli in food processor until finely chopped. Transfer to bowl.
• Add breadcrumbs, chicken, egg, 1 tablespoon mustard, Parmesan, dill, and salt to bowl. Season with pepper. Using two forks, mix until combined. Transfer mixture to prepared loaf pan.
• Stir together ketchup, remaining 2 teaspoons mustard, and brown sugar in a small bowl until smooth; brush evenly on top of loaf. Set loaf pan on a rimmed baking sheet and bake until glaze is caramelized and a thermometer inserted in center of loaf registers 160 degrees, about 1 hour. Let cool 20 minutes before serving.

MARE'S MOST DELICIOUS MEATLOAF

Steps:

• put meat, bread (broken up in large pieces), both eggs beaten with the milk, onion, garlic powder, salt, and pepper.
• in a large bowl.
• then mix about 1/2 the can of soup into meat mixture (if you are using 2 small cans mix 1 can into meat mixture).
• mix thoroughly with VERY clean hands.
• shape into a loaf (it will be soft, very mushy to be exact, a friend told me to say it is the consistancy of"tuna salad" or canned cat food") don't worry, it is a sort of flatter than most meat loafs.
• Mix about 1 cup of water with remaining soup (if you are using the large can) and pour over loaf (or mix 1 cup water with the other small can and pour over loaf).
• Bake at 375 degrees about 1 hour and 30 minutes (adding water periodically).
• if the gravy looks too light -- cook for another 30 minutes -- it will never be too dry -- but the gravy will have a little more flavor -- keep scrapping down the sides.
• It will be golden brown on top and you will have delicious gravy to use over rice or potatoes.
• It is the best meat loaf you will ever eat (it is VERY moist and so delicious).

CREAMY BROCCOLI SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until soft, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
• Add all but 2 to 3 of the broccoli florets, bring back to a simmer and cook until the broccoli is tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
• Meanwhile, cut the reserved broccoli florets in half, lengthwise. Put in a small microwave-safe bowl, toss with a splash of water and a pinch of salt, cover and cook until bright green and crisp-tender, 2 to 3 minutes. Set aside.
• Add the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
• Serve hot and garnish each soup with a broccoli half.

SIMPLE CREAM OF BROCCOLI SOUP

Steps:

• In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm.

LOW FAT FULL FLAVOR CREAM OF BROCCOLI SOUP

Steps:

• Melt butter in a large pot, and cook the leeks over medium heat until soft and translucent, about 5 minutes. Stir in salt, pepper, and coriander. Reserve about 1/4 cup of small broccoli florets, and cook the rest of the broccoli with the leeks until the broccoli is bright green, about 5 more minutes. Pour in the chicken stock, bring the soup to a boil, cover, then simmer until the broccoli is very tender, 10 to 15 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Return the blended soup to the pot, stir in the reserved broccoli florets, and bring to a simmer over medium-low heat, stirring often. Simmer until the broccoli florets are tender, 5 to 7 minutes. Remove from heat, and mix in the condensed milk. Serve hot.

CREAM OF BROCCOLI SOUP

Steps:

• In a saucepan, combine the chicken broth, chopped onion, broccoli, bay leaf and garlic powder.
• Bring mixture to boiling. Reduce heat; cover and simmer for 10 minutes or until vegetable is tender. .
• Remove bay leaf.
• Place half of the vegetable mixture in a blender or food processor.
• Cover and blend 30 to 60 seconds or till smooth. Take care when blending hot liquids. Pour into bowl.
• Repeat with remaining vegetable mixture; set all aside.
• In the same saucepan, melt the butter or margarine.
• Whisk in flour, salt and pepper. Add the milk all at once, whisking till smooth.
• Cook and stir till mixture is thickened and bubbly.
• Stir in the blended vegetable mixture.
• Cook and stir till soup is heated through.
• Season with additional salt and pepper to taste.