Chicken and Broccoli Cheese soup 6 to 8 servings 1/2 cup (1 stick) butter 1 cup all purpose flour 11 cups water 3 Chicken bouillon cubes 2 pounds boneless, skinless chicken breast, cut into 1/2 inch chunks 2 bunches of broccoli trimmed and chopped 1 1/2 teaspoons salt 1 teaspoon black pepper 1 cup (1/2 pint) heavy cream 3 cups (12 ounce) shredded cheddar cheese In a 6 quart soup pot, melt butter over medium heat. Add flour, stirring constantly until thick paste is formed. Remove to a small bowel and set aside. In the same pot, combine water, bouillon cubes, chicken, broccoli, salt, and pepper. Bring to a boil over high heat, then reduce the heat to medium-low and simmer 45 minutes, or until the broccoli is tender. stir in the flour mixture a little at a time until the soup is thickened. simmer for 5 minutes, then reduce the heat to low and slowly stir in the heavy cream. mixing well. Add the cheese 1 cup at a time, mixing well after each addition until cheese melts. Serve immediately.
Posted on: Mon, 07 Oct 2013 11:38:21 +0000
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