CHEESE AND BROCCOLI CHICKEN SOUP
Talk about comfort food!
Provided by Becky
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 1h10m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 434.1 calories, Carbohydrate 15.3 g, Cholesterol 128.7 mg, Fat 26.6 g, Fiber 2 g, Protein 33.4 g, SaturatedFat 16.2 g, Sodium 1059.1 mg, Sugar 1.3 g
EASY CHEESY CHICKEN AND BROCCOLI SOUP RECIPE
Easy Cheesy Chicken Broccoli Soup Recipe - a delicious, hearty, creamy and cheesy broccoli soup with tons of shredded chicken flavor that the whole family will love! Naturally low carb cheesy chicken broccoli soup that is paleo and keto diet compatible.
Provided by Courtney ODell
Time 35m
Number Of Ingredients 13
Steps:
- In a large pot, let butter melt on medium high until foamy. Add onion and let brown and soften, about 6 minutes stirring occasionally to prevent burning. Add garlic and shallot and cook until just fragrant and soft, about 3 minutes. Season with salt and pepper. Add in broccoli and toss, let cook until bright green and shiny - slightly soft - about 4 minutes, stirring occasionally. Stir in stock and velveeta and bring to a rapid boil. Reduce heat to simmer 10 minutes. Turn heat off and stir in heavy cream and parmesan, whisking as you add into the soup. Return to medium heat and let simmer until thickened, about 5 minutes. Add the pre-cooked boiled chicken to the soup and stir to combine. Serve immediately and enjoy!
Nutrition Facts : Calories 291 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 16 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 1003 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CHEESY CHICKEN AND BROCCOLI CASSEROLE
Cheesy chicken-broccoli casserole. Eat as-is or serve over mashed potatoes or rice.
Provided by Eric Wood
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch dish.
- Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
- Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
- Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
- Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 9.1 g, Cholesterol 55.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 18.3 g, SaturatedFat 9.2 g, Sodium 832.4 mg, Sugar 1.1 g
CHEESY BROCCOLI SOUP
That's why she often serves Cheesy Broccoli Soup. "This creamy and flavorful soup goes together in a flash because it uses frozen chopped broccoli and process American cheese," she explains. Plus, it's easy to warm up if Bob works late. "He likes it so much that when he grocery shops, he always makes sure the ingredients for this soup are on the list," she reports.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain, reserving 3/4 cup liquid. , In another large saucepan, saute onion in butter until tender. Whisk in flour until blended. Add the milk and cheese. Cook over medium-low heat until thickened and cheese is melted, stirring frequently. Stir in broccoli and reserved cooking liquid.
Nutrition Facts :
CHEESY CHICKEN AND BROCCOLI BRAID RECIPE BY TASTY
Here's what you need: chicken, broccoli, red bell pepper, shredded cheddar cheese, green onion, Campbell's® Cream of Chicken Soup, crescent rolls, large egg, fresh rosemary
Provided by Campbell's
Categories Dinner
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the chicken, broccoli, bell peppers, cheddar cheese, green onions, and Campbell's® Cream of Chicken Soup. Mix well.
- Place a baking sheet-size sheet of parchment paper on a large cutting board. Unroll the crescent roll dough and arrange next to one another so the long sides are touching. Press the seams together to make one large sheet of dough.
- Spoon the chicken cheese filling in a horizontal mound across the center of the crescent roll dough, leaving 4-5 inches of space above and below the filling.
- Starting from the bottom left of the dough sheet, slice a strip of dough diagonally at a 45-degree angle from the filling to the edge. Repeat every 2 inches along the bottom. Repeat with the top dough, cutting in the opposite direction from the bottom.
- Starting from the left side, fold the first dough strip on the bottom over the filling, then fold over the first dough strip on the top, crossing over the bottom strip. Repeat with the remaining strips to create a braid effect. Pinch the dough together on the left and right sides to seal in the filling.
- Use the parchment to carefully transfer the braid onto a baking sheet.
- In a small bowl, whisk together the egg and rosemary. Brush the egg wash evenly over the braid.
- Bake for 25-30 minutes, or until the braid is cooked through and deep golden brown.
- Remove from the oven and let rest for 10 minutes before slicing with a serrated knife and serving.
- Enjoy!
Nutrition Facts : Calories 408 calories, Carbohydrate 18 grams, Fat 21 grams, Fiber 2 grams, Protein 35 grams, Sugar 3 grams
STOVE TOP EASY CHEESY CHICKEN BAKE
Creamy and cheesy comfort food: This is just about the yummiest thing you can look forward to making in just 40 minutes after a hard day.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 6 servings, about 1-1/3 cups each
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Prepare stuffing as directed on package.
- Combine remaining ingredients; spoon into 13x9-inch baking dish sprayed with cooking spray. Top with stuffing.
- Bake 30 min. or until chicken is done and casserole is heated through.
Nutrition Facts : Calories 400, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 90 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 36 g
CHEESY CHICKEN BROCCOLI SOUP
Add 2 cups of cooked rice for an even hardier soup. You can also substitute real broth for the water and bullion. I've done it both ways and can't really tell the difference, so I use low-sodium boullion cubes with great results. Great on a cool fall day. So yummy!
Provided by Rljacdcjecl
Categories Chicken Breast
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 412.1, Fat 20.5, SaturatedFat 11.9, Cholesterol 97.5, Sodium 1160.2, Carbohydrate 30.1, Fiber 11.5, Sugar 5.4, Protein 31.9
VERY CHEESY CHICKEN BROCCOLI CHEESE SOUP
I loved this recipe, it was so good. I did use fresh broccoli and steamed it until crispy soft. I didn't use as many potatoes, about 1 1/2 cups, I used about 1/2 cup carrots and added sliced mushrooms & chopped cooked chicken. I don't usually use/like recipes with canned soup or Velveeta BUT this was great. I gave some to my neighbor who only makes homemade scratch soups (as well as I) and she just loved it. I don't remember where I found this recipe but when I did it sounded so good that I printed it out. So glad I did. LOL
Provided by Pricilla
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 761.8, Fat 48.4, SaturatedFat 28.3, Cholesterol 156.7, Sodium 3878.8, Carbohydrate 46.3, Fiber 3.4, Sugar 16.1, Protein 36.7
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