Skinny 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.

SKINNY CREAMY CHICKEN BROCCOLI SOUP

Steps:

• Place the butter in a 4-quart soup pot and set over medium heat. Once the butter has melted, add the onions and garlic. Sauté for 3-4 minute, stirring to make sure the garlic doesn't burn.
• Place the whole chicken breasts at the bottom of the pot. Add the broth, sherry, Dijon mustard, corn starch, smoked paprika, crushed red pepper, 1 teaspoon salt, and 1/2 teaspoon ground black pepper.
• Bring the broth to a boil. Lower the heat, cover, and simmer for 15-20 minutes to cook the chicken.
• Remove the chicken breast with tongs. Then add in the cream cheese. Whisk to melt the cream cheese into the broth. Then use two forks to shred the chicken.
• Add the broccoli florets and the shredded chicken to the soup. Stir well and turn off the heat. The small broccoli florets will cook quickly in the hot broth.
• Taste, then salt and pepper as needed. Serve warm.

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.

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 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.