CHICKEN AND BROCCOLI SOUP RECIPE RECIPES

Name: Crock-Pot Cheesy Chicken Broccoli Soup
Prep time: 30 min
Total time: 7 h
Yield: 6
Ingredients: 1 lb. boneless skinless chicken breasts; 5 c. chicken broth; 3/4 lb. peeled baby potatoes, cut into1/4" cubes; 1 large head of broccoli, cut into small florets; 1 onion, chopped; kosher salt; Freshly ground black pepper; 1/4 c. flour; 1 c. heavy cream; 1 1/2 c. shredded Cheddar, plus more for garnish; 1/2 c. grated Parmesan; Sour cream, for serving

BEST CROCK-POT CHEESY CHICKEN BROCCOLI SOUP RECIPE - HOW ...

Best Crock-Pot Cheesy Chicken Broccoli Soup Recipe - How ... image

An easy and comforting soup without any work from Delish.com.

Provided by Lauren Miyashiro

Categories dinner

Total Time 7 hours

Prep Time 30 minutes

Cook Time 0S

Yield 6

Number Of Ingredients 12

Ingredients

1 lb. boneless skinless chicken breasts
5 c. chicken broth
3/4 lb. peeled baby potatoes, cut into1/4" cubes
1 large head of broccoli, cut into small florets
1 onion, chopped
kosher salt
Freshly ground black pepper
1/4 c. flour
1 c. heavy cream
1 1/2 c. shredded Cheddar, plus more for garnish
1/2 c. grated Parmesan
Sour cream, for serving

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.

BROCCOLI AND CHEESE SOUP RECIPE | JAMIE OLIVER SOUP RECIPES

Broccoli and cheese soup recipe | Jamie Oliver soup recipes image

Total Time 20 minutes

Yield 3

Number Of Ingredients 7

Ingredients

1 clove of garlic
2 sticks of celery
400 g broccoli
½ a bunch of fresh mint
olive oil
1 litre organic chicken or vegetable stock
ricotta cheese

Steps:

1. Peel and finely chop the garlic. Trim and roughly chop the celery and broccoli.
2. Pick the mint leaves, then finely chop most of them, saving a few baby leaves to garnish.
3. Heat a splash of oil in a pan, then soften the garlic and celery for about 2 to 3 minutes, then add the broccoli and stock.
4. Continue cooking for another 5 minutes, then blitz with a handful of mint in a food processor.
5. Season and serve, then crumble over the ricotta and scatter with the reserved mint leaves.

Nutrition Facts : Calories 115 calories, FatContent 4.4 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 13.1 g protein, CarbohydrateContent 5.1 g carbohydrate, SugarContent 3.8 g sugar, SodiumContent 0.2 g salt, FiberContent 6.2 g fibre

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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.

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1. Peel and finely chop the garlic. Trim and roughly chop the celery and broccoli.
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