Cheesy Chicken Broccoli Soup |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Add 2 cups of cooked rice for an even hardier soup. You can also substitute real broth for the water and bullion. I've done it both ways and can't really tell the difference, so I use low-sodium boullion cubes with great results. Great on a cool fall day. So yummy! Ingredients:
12 cups water |
8 chicken bouillon cubes |
2 lbs fresh broccoli, rough chopped |
2 lbs boneless skinless chicken breasts |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
1/2 cup butter |
1/2 cup flour |
1 cup light cream |
2 cups cheddar cheese, shredded |
Directions:
1. 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.
2. Take out chicken breast set aside to cool slightly.
3. Melt butter and stir in four. Slowly stir mixture into soup and cook until the soup thickens.
4. Cut up chicken and add back to pot.
5. Add cream and cheese and stir until combined and cheese melts.
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