This Soup Needs Something Aka Chicken Potato Broccoli Recipes

CHICKEN POTATO BROCCOLI SOUP

Steps:

• In a large soup pot melt butter and brown onion, peppers, celery. Add the chicken broth, chicken, potatoes, broccoli, black pepper, salt, minced garlic and cumin and bring to boil.
• Reduce heat to simmer and cook until potatoes are soft or about 10 to 12 minutes. Heat milk on stove or in microwave about 2 minutes, remove and whisk in flour until mixture is smooth. Add to your soup to thicken it. Add the cheese and continue cooking on low heat about 10 to 15 minutes.

BROCCOLI POTATO SOUP WITH PARMESAN CROUTONS

Steps:

• Peel potatoes and cut into 1-inch pieces. In a 4-quart saucepan boil potatoes, garlic, and water, skimming froth, until potatoes, are very tender, about 15 minutes.
• Set broiler rack about 1 inch from heat and preheat broiler.
• While potatoes are boiling, in a bowl sprinkle bread with oil and salt to taste and toss. On a baking sheet arrange bread in one layer as close together as possible and sprinkle with half of Parmesan. Broil bread until Parmesan is melted, about 1 minute.
• Transfer potatoes with a slotted spoon to a bowl, reserving cooking liquid in pan, and with a potato masher mash coarse. Stir potatoes and broccoli into reserved cooking liquid and simmer, partially covered, stirring occasionally, until broccoli is tender, about 5 minutes. Stir in remaining Parmesan and salt and pepper to taste.
• Serve soup with croutons.

BROCCOLI & POTATO SOUP

Steps:

• In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil., In a small bowl, whisk flour and milk until smooth; stir into soup. Cook and stir 2 minutes or until thickened. Remove from heat; cool slightly., Process in batches in a blender until smooth. Return to pan; heat through. Sprinkle servings with cheese and parsley.

CHEESE, BROCCOLI, POTATO, CHICKEN SOUP

Steps:

• In large pot or Dutch Oven, melt butter over med. 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, potato, green onions, salt and pepper. Bring to a boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
• Stir in flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat and stir in cream and sour cream. Mix in cheese, one cup at a time and stir until melted.
• 2 heads fresh broccoli, cut into florets can be used instead of the frozen broccoli.
• Note: You can easily omit the chicken - it won't be missed. But add another potato in its place.

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.

THIS SOUP NEEDS SOMETHING! AKA CHICKEN, POTATO, BROCCOLI &

Steps:

• Pour the can of Progresso Potato, Broccoli& Cheese Soup in the crock pot.
• Set the temp to warm.
• Add can of sliced potatoes, 1 cup of mixed veggies and the diced onion.
• I poached the chicken.
• You could boil it or just use the George Foreman.
• If you want to poach it (I used breasts), you bring the water to a rolling boil.
• Add the chicken and boil for 5 min.
• (I did it about 10 min.), then turn the burner off, take the pot off the stove and cover it for 15 minutes.
• Dice the chicken add to the soup.
• Season with salt and pepper.
• Re-set the temp for high for 2-3 hours (to cook the onions).
• Or you could set the temp to low for 5-6 hours.
• Depends on when you need it.
• Turn the temp to warm for about an hour before serving.
• Add the sour cream and stir until blended just before serving.