Creamy Chicken Broccoli Soup Food

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 CHICKEN BROCCOLI SOUP

Steps:

• Heat olive oil and butter in a dutch oven and add garlic, onions and celery. Saute for a few minutes till the onions turn translucent.
• Add broccoli, chicken breasts, broth, oregano, parsley, salt and pepper. Bring this to a quick boil, and then reduce the flame and simmer for 20 minutes.
• Take the chicken pieces out of the pot and shred them with a fork. Set aside.
• Using an immersion blender or a regular blender, blend half the soup. Add the shredded chicken back to the pot along with cream cheese and heavy cream. Simmer for five minutes and turn off the flame. Check and adjust seasoning and serve hot.

CREAMY CHICKEN AND BROCCOLI SOUP

Steps:

• In a soup pot, bring broth to a boil over med-high heat.
• In a skillet; heat oil over med-high heat; saute shallot and broccoli 3 minutes.
• Add to broth; decrease heat to medium.
• Melt butter in skillet over medium heat.
• Add flour; stir until mixture forms a paste.
• When roux begins to bubble, stir in hot cream; whisk until smooth.
• Add cream mixture to broth along with half-and-half and chicken.
• Simmer, without boiling, 10 minutes.
• Add salt and pepper to taste.
• Remove from heat and serve with grated Parmesan cheese over the top.

CREAMY CHICKEN & BROCCOLI

Steps:

• Melt butter and add chicken, cook till done.
• Remove chicken from pan.
• add broth, broccoli, red pepper, garlic& pepper.
• Cook till tender, add chicken.
• Cook additional 2-3 minutes.
• Add cooked bowties and cook another 1-2 minutes.
• Stir in cream cheese till melted.
• Serve.

CHICKEN BROCCOLI ALFREDO SOUP

Steps:

• In a heavy stockpot over medium heat, sauté onion and garlic in butter for 2-3 minutes; add flour and cook, stirring, for another 2-3 minutes until bubbly; gradually whisk in chicken broth and half & half; cook, stirring frequently, until thickened.
• Meanwhile, in a separate pan, add water to broccoli and bring just to boiling (the broccoli should be only partially cooked and not soft) then remove from heat; do not drain cooking water from broccoli.
• Add parmesan cheese to soup-base in stockpot; cook over low heat, stirring, just until cheese is melted; add cooked broccoli along with its cooking water, chicken, seasonings, and bow tie pasta to the stockpot; heat through.
• NOTES: 6 ounces bow tie pasta equals 2 1/4 cups before cooking and 3 cups diced chicken breast equals 1 ½ pounds before cooking. Also, decrease the salt by half if you happen to substitute full-sodium chicken broth in this recipe.

CREAMY CHICKEN, BROCCOLI AND RICE SOUP

Steps:

• Stir together broth, rice, alfredo sauce mix and thyme in a medium saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Stir iin broccoli and chicken. Cook for 5 minutes more.