BROCCOLI CHICKEN CHEESE SOUP RECIPES

Steps:

• In large pot or Dutch Oven, melt butter over med. heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
• In same pot, combine water, bouillon cubes, chicken, broccoli, potato, green onions, salt and pepper. Bring to a boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
• Stir in flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat and stir in cream and sour cream. Mix in cheese, one cup at a time and stir until melted.
• 2 heads fresh broccoli, cut into florets can be used instead of the frozen broccoli.
• Note: You can easily omit the chicken – it won’t be missed. But add another potato in its place.

Steps:

• Combine chicken breasts, chicken broth, potatoes, broccoli and onion in the bowl of a Crock-Pot. Season with salt and pepper and stir. Cover pot and cook on low for 5 to 6 hours, until the chicken is cooked through. Remove chicken from Crock-Pot and transfer to a large bowl. Using two forks, shred into bite-size pieces. In a medium bowl, whisk together flour and cream. Pour mixture into Crock-Pot and stir to combine. Return chicken to Crock-Pot and add cheddar and Parmesan. Turn heat to high, cover and cook for 30 minutes more, or until the cheese has melted and the soup has thickened. Taste for seasoning and add more salt and pepper if necessary. Ladle into soup bowls and serve immediately. Garnish with sour cream and more cheese.