Cream of Chicken Broccoli Cheese Soup
Chris
ingredients
- 1 1/2 to 2 pound chicken breasts
- 4 cups water
- 4 cups chopped fresh broccoli (or frozen chopped broccoli)
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 garlic cloves, minced
- 1 15 ounce can cream-style corn
- 1 1/2 cups 6 ounces shredded cheddar cheese
- 1 cup half and half, or milk
- Salt & pepper to taste, if desired
- 1 cup seasoned croutons
directions
- 1
In 4 to 5 quart Dutch oven or large saucepan, cook chicken breasts in water until done (meat separates easily from bones). Remove chicken to cutting board. Add broccoli, onion, celery and garlic to chicken broth in pan. Bring to a boil. Reduce heat to simmer and cook 15 minutes or until vegetables are tender, stirring occasionally. Meanwhile, remove skin and bones from chicken breasts. Cut chicken into bite-size pieces. When vegetables are done, add chopped chicken, corn, cheese and half & half. Heat thoroughly, stirring until cheese is melted. Season to taste with salt and pepper. Ladle into serving bowls, top with croutons.
- 2
Notes: This recipe would also be good using leftover Thanksgiving turkey and canned chicken broth.
- 3
Number of Servings: 6-8
Source: Chris - Better Recipes
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