Cheese And Broccoli Chicken Soup Food

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.

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.

BROCCOLI CHEESE SOUP

Steps:

• Preheat the oven to 375 degrees F.
• Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.
• Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
• Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.

CHEESE BROCCOLI SOUP

Steps:

• In a large saucepan, bring 2 quarts water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain, remove vegetables and set aside. , In the same saucepan, saute onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted.

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 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.

CHICKEN WITH BROCCOLI AND CHEESE

Steps:

• Sprinkle both sides of chicken breasts with sea salt & fresh ground pepper.
• Cut chicken into strips or cubes, your preference.
• Preheat a large heavy fry pan or electric fry pan to medium high.
• Heat oil in pan, lightly brown meat, remove from pan (I use the lid of my electric fry pan, it's deep enough and less dishes too :D ).
• Saute minced garlic for approximately 2 minutes.
• Add chicken broth to pan (you can substitute milk for a lower fat content) and deglaze chicken bits from bottom of pan.
• Add can of cheddar cheese soup and stir well.
• Stir in chicken pieces and broccoli florets (if using frozen, thaw broccoli and save until last 5 minutes of simmer time).
• Reduce heat, cover pan and simmer for 20 minutes, stirring occasionally (remember to add the thawed broccoli after 15 minutes if using frozen).
• Uncover pan, increase heat to medium, stir in shredded swiss cheese and cook an additional 5 minutes, reducing sauce. You can also add 80- 125 ml (1/3 to 1/2 cup) of half an half at this point for a creamier sauce).
• Serve over noodles or rice.