Beer Cheese Broccoli (And Chicken) Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is absolutely wonderful on a cold winter day. It's very thick and rich and totally filling. Perfect as a main dish. Ingredients:
1 (16 ounce) jar ragu double cheese sauce |
1 (16 ounce) jar ragu classic alfredo sauce |
1/2 small onion, chopped |
2 stalks celery, chopped |
3 cups steamed broccoli, chopped |
2 cooked chicken breasts, cubed |
12 ounces beer |
2 cups milk |
3 garlic cloves, minced |
1/4 cup butter |
1/4 cup flour |
salt |
pepper |
Directions:
1. Whisk together both jars of cheese sauce, beer and milk. Bring to a boil, then simmer for 10 minutes.
2. 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.
3. Then add onion, celery, and garlic. Bring to a boil, then simmer for 20 minutes.
4. Add chicken and broccoli. Simmer for 10 minutes and you are done! Serve with nice crusty bread.
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