Anyone who knows me knows that I cannot follow a recipe, I can only use one as a guide. Sometimes it's because I don't have all the ingredients but mostly it's because once I get cooking, other ideas creep in. This time was no different. Without further ado, I give you my version of Chicken Broccoli Cheese Soup.
Chicken Broccoli Cheese Soup
- 3 cooked split chicken breasts torn into bite sized pieces
- 8 cups water
- 1 tablespoon chicken bouillon
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1 small onion diced
- 4 cups chicken broth (reserved from cooking chicken)
- 12 oz bag frozen carrots (diced or sliced)
- 16 oz bag frozen cut broccoli
- 1/2 stick butter
- 3 tablespoons flour
- 4 cups 1% milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Italian blend cheese
In a small stock pot, boil chicken in water with chicken bouillon and salt.
When the chicken is done, take it out and set it aside to cool enough to handle.
Scoop out enough broth to make 4 cups, discard or save the rest.
In the stock pot, saute garlic and onion in 2T butter.
When onions are clear, turn heat to low and add broth, broccoli and carrots.
Let simmer while tearing chicken (drop directly into the simmering broth).
In large sauce pan, melt butter over medium-low and add flour a little at a time stirring constantly.
Once all the flour and butter are mixed begin to pour milk into the mixture very little at a time.
Continue to do so until at least half of the milk is blended well (you really don't want to rush this step!) then you can add the rest of the milk.
Add cheese about 1 cup at a time, stirring constantly, until all the cheese is blended well.
Remove cheese sauce from heat.
Pour cheese sauce into simmering chicken/broccoli/carrots.
Stir well and let simmer for approx 15 minutes on low.