Chicken and Broccoli Cheese Soup

Chicken and Broccoli Cheese Soup
1 onion, diced
2 cloves garlic, minced
1/2 cup butter
1 cup flour
8 cups chicken broth
2 lbs boneless, skinless chicken breasts; cooked and cut into bite-sized pieces
2 heads fresh broccoli, cut into bite-sized pieces (or 2 bags of frozen broccoli)
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
a couple shakes of hot sauce (optional)
1 cup milk (I used 2% milk)
4 cups sharp cheddar cheese
1/2 cup shredded Parmesan cheese

In a large saucepan, saute onion and garlic over medium high heat until tender (just a couple of minutes). Add butter and flour, lower heat to medium, and cook until roux is bubbly and starting to brown (it will start to smell amazing!). Pour roux into a large stock pot and add chicken broth, stirring the entire time you add the broth to prevent lumps. Add chicken, broccoli, salt, garlic powder, black pepper, cayenne pepper, and hot sauce to stock pot and cook for about 35-40 minutes (less if using frozen broccoli). Stir in cheese and milk until cheese is fully melted and serve.

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When the weather gets cooler, how do you stay warm?
Warm soup
More blankets
More clothing
Vacation somewhere warm
Nothing, I love the cold!