Cheese Broccoli And 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.

THE BEST BROCCOLI-CHEDDAR SOUP

Steps:

• Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
• Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
• Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
• Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.

BEER CHEESE BROCCOLI (AND CHICKEN) SOUP

Steps:

• Whisk together both jars of cheese sauce, beer and milk. Bring to a boil, then simmer for 10 minutes.
• In a separate small pan, make the roux by melting your butter over medium-low heat and slowly adding in your flour (stirring constantly). Once nice and bubbly and well-mixed, whisk it into the sauce.
• Then add onion, celery, and garlic. Bring to a boil, then simmer for 20 minutes.
• Add chicken and broccoli. Simmer for 10 minutes and you are done! Serve with nice crusty bread.

BROCCOLI CHEESE SOUP :)

Steps:

• In a saucepan bring the water and bouillon cube to a boil. Add the broccoli and carrot. Cook according to the broccoli package directions and remove from heat.Do Not Drain.
• In a separate saucepan, melt the butter and slowly stir in the flour. Continue stirring while gradually adding the milk. Stir in the cheese, soup, onion, Worcestershire sauce, salt, and pepper. Add the broccoli mixture to the white sauce mixture and cook over medium to low heat until the soup is the desired thickness. Enjoy!

VELVEETA BROCCOLI CHEESE NOODLE SOUP

Steps:

• Place bouillon cubes in 3 cups hot water to dissolve to make broth. Sautee onions in butter in 6-quart pot or Dutch oven. Add broth and 3 more cups of water and bring to boil.
• Reduce heat to simmer and add noodles. Cook until noodles are done (about 15 minutes). Add broccoli and simmer for 5 minutes.
• Add milk and Velveeta cheese. Simmer until cheese is melted, being sure to stir thoroughly every 5 minutes to prevent burning on bottom. Reduce heat to low and serve hot.

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.

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.

BROCCOLI-CHEDDAR SOUP RECIPE

Steps:

• Cook onions in dressing in large saucepan until crisp-tender.
• Add broth, water and broccoli; stir. Bring to boil; cook 8 to 10 min. or until broccoli is tender. Stir in milk and rice; simmer on medium heat 5 min.
• Pour into blender in batches; blend until smooth. Return to saucepan; cook on low heat until heated through, stirring frequently. Serve topped with cheese.

CHEESY BROCCOLI SOUP

Steps:

• Bring first 4 ingredients to boil in large saucepan on medium-high heat; simmer on medium-low heat 10 min. or until vegetables are tender. Remove from heat.
• Blend, in batches, in blender until smooth. Return to saucepan.
• Whisk in CHEEZ WHIZ and milk; cook 5 min. or until CHEEZ WHIZ is completely melted, and soup is heated through. (Do not let soup come to boil.)

BROCCOLI AND CHEESE SOUP

Steps:

• Cook broccoli until tender& drain.
• Cook onions in butter until tender& transparent.
• Stir in flour& cook 5 minutes, stirring constantly.
• Add milk slowly, stirring constantly.
• Stir in grated cheese until smooth.
• Slowly blend broth into sauce.
• Add Velveeta cheese and stir until melted.
• Puree 1/2 cup of the broccoli with a fork (or in the food processor).
• Cut the rest of the broccoli into pieces.
• Add all broccoli to the soup.
• Simmer 15 minutes.
• You can add more Velveeta for a cheesier flavor.

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.

CREAMY BROCCOLI & CHEESE SOUP

Steps:

• warm the olive oil in a large soup pot and add the onions. Cook until soft and golden in colour. Add the potatoes and continue to stir for a few minutes.
• Add the chicken stock and bring to the boil. Add the broccoli florets and reduce to simmer.
• Continue to simmer for around 20 minutes or until the potatoes and broccoli are soft.
• Blend until smooth and then stir in the cream. Continue to simmer on a low heat and gradually add the cheddar stirring continuously for around 10 minutes. Season and serve.