Tuesday, November 18, 2014

Cheesy Chicken and Broccoli Soup

Here in Northern California I think we skipped straight from summer to winter. One week the temperatures where in the 80s, the next in the 50s. {I know most of you don't consider that winter temperatures, but for us that is cold!}

My favorite thing to make when the temperatures drop is a large pot of soup to warm up chilly bodies. Plus, soup recipes always seem to make enough for plenty of leftovers -- one thing I'll never complain about!

Today's recipe is perfect for lunch, dinner, and snacks in between. A cheesy soup with plenty of protein packed in by adding chicken to the mix. Toss in broccoli and you practically have a one pot meal!

Cheesy Chicken and Broccoli Soup 
adapted from a recipe by Six Sisters' Stuff

2 - 2 1/2 lbs. chicken breasts, diced after cooking

onion, diced
3-4 garlic cloves, minced
1/2 c. butter
1 c. flour
8 c. reserved chicken broth
2 heads of broccoli, heads cut off into bite size pieces
1 1/2 t. salt
1/2 t. garlic powder
1 t. black pepper
1/2 t. cayenne pepper
1 c. whole milk
5 c. sharp cheddar cheese, grated (not packed)

Ahead of time, fill a large stock pot half full with water and place your chicken breasts inside. Boil over high heat for about 30-40 minutes, until cooked through. Reserve water to use as broth and allow chicken to cool.

Heat butter over medium high heat in a large stock pot. Add onion and garlic, cooking for about 5 minutes until onion is softened. Add in flour, stirring well so that is does not burn to bottom of the pan, for about one minute. Slowly add in chicken broth, stirring well after each cup addition. Throw in diced chicken and broccoli, along with the spices and salt. Bring to a slow boil and cook for 30 minutes.

Add in milk and cheese, stirring until cheese is melted in.

Makes about 6-8 servings as a main dish.

Wonderful served with sourdough bread or multigrain crackers.

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