Our third soup recipe for the month is another one of my favorites. I love the cheesy goodness of this thick soup. The chicken added to a normal recipe of broccoli cheese soup adds heartiness and flavor. Try this out soon, and let me know what you think!
- 2 large chicken breast OR approx. 2.5 cups cooked, shredded chicken
- 5 cups water OR chicken broth (use broth ONLY if you’re using already cooked, shredded chicken)
- 1/2 of a large onion, diced small
- 2 large stalks of celery, diced small
- 2 cloves of garlic, crushed and diced
- 1 1/2 teaspoons of ground sage
- 1/2 teaspoon rosemary
- 1 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1 extra large bunch of broccoli, chopped (frozen may be substituted) chop part of stalks too! Don’t skimp on the veggies!
- 2 cups milk
- 1 pound Velveeta*
- 1/4 c. cold water + 1 1/2 Tbs. cornstarch (to thicken if necessary)
*Normally, I would not recommend using a cheese product like Velveeta. There is nothing healthy about it… which is why I use it sparingly in my cooking, but it sure does make this soup taste good.
- Cook chicken breasts in water with onion, celery, garlic, and seasonings until chicken is cooked thoroughly. If using precooked chicken, cook veggies and seasonings in broth until veggies are soft.
- Remove chicken to cool.
- Add broccoli to water. Bring to boil. Cook broccoli until soft. While cooking, chop or shred cooling chicken.
- Reduce heat. Add chicken to soup.
- Add milk and diced Velveeta.
- Heat soup. Don’t boil or the soup may scorch.
- Once cheese has melted, use your discretion to determine whether or not you’d prefer the soup thicker. If so, stir the water and cornstarch in a small bowl. Once smooth, add to soup. Heat to nearly boiling while stirring until thick.
- Enjoy with crackers or carrot sticks.
Soup freezes well, and tastes great leftover!