Monday, November 28, 2016

Chicken and Broccoli Cheese Soup

Yum


It's Christmas time here and "Baby, It's Cold Outside".  So if you have no place to go, make some soup and "Let it Snow".   Yes, I have been listening to too many Christmas songs while I cook in the kitchen.

Eating soup is one of my favorite things to do in winter.  Well to tell you the truth, I can eat a big bowl of soup even in the middle of a scorching hot summer.  But when it's cold and miserable outside... Soup Rules!

I like to buy a big bag of broccoli florets from Costco almost every week.  Broccoli doesn't last too long in the fridge so I'm always finding ways to use it up.  This soup was a winning idea because I used one pound of broccoli and the kids couldn't tell and asked for second helpings.

I also decided to poach some chicken breast to start the process.  Poaching the chicken breast first really gives a nice texture to the chicken.  It also gave me some great stock to combine with box stock.  I love being able to stretch a buck.

The final touches are sliced American cheese and some milk to make this soup nice and creamy.  Yes, I said sliced American cheese.  Hey, there are places for fancy cheese, but if you want a easy and quick melting cheese... it's the best. 

So, if you are experiencing some chill in the air... grab a bowl and ladle up some soup today.  You will be warm from the inside out in no time.


Ingredients:
2-3 boneless, skinless chicken breast poached (see instructions below how to poach)
1 lb broccoli florets (divided)
1 medium onion chopped
2-3 red and yellow sweet peppers (can substitute 1 small red bell pepper chopped
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp poultry seasoning
salt and black pepper to taste
red chili powder or red pepper flakes to taste (optional)
4 cups strained poaching liquid (substitute chicken stock if you don't have 4 cups remaining)
4 cups chicken stock
7-8 slices American cheese
11/2 cups milk or half and half


Directions with Step by Step Photos: 

Step 1: Poach chicken breast.  To poach place chicken breast with water (1 inch above chicken),  some sliced onion, salt and black pepper.  Bring water to a boil then lower to medium heat and simmer until chicken is fully cooked through and tender.  Remove chicken and cut into large chunks/cubes when cool enough to handle.  Strain poaching liquid for soup. 


 
Step 2:  Chop onion, peppers and 1 cup of the broccoli and set aside. 

Step 3:  In a large soup pot place the remaining broccoli with the strained poaching liquid and chicken stock.  Season with thyme, poultry seasoning, red chili powder, black pepper and garlic powder.  

Step 4: When broccoli is tender puree until creamy.

Step 5: Then add the chopped broccoli, onion and peppers into the creamed broccoli soup. 


Step 6:Simmer Until broccoli, onion and peppers become tender.   Then add the cubed chicken, sliced American cheese.

 Step 7: Finally add 11/2 cup milk and simmer on low for 2-3 minutes.  Taste for seasoning and adjust as needed.  Serve hot.  Enjoy.





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2 comments:

  1. This could easily become a staple in my house! I love how the flecks of red and yellow peppers add a nice pop of color.

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