Does anyone else forget about soup being an option, or is that just me?? When fall and cool weather start creeping in, I see all these gorgeous soup recipes everywhere, but when it comes down to time to make dinner, they all fly out of my brain, and my family is stuck with the same old stuff, different day 🙂
The weather here in good old Oklahoma is literally a roller coaster, one day in the 70s, the next in the 40s, and it just so happened last week ended on a cold note! My sourdough starter (check it out HERE) had just gotten strong enough to begin to use *woot woot* and I made this beautiful loaf of bread:
When bread is that beautiful, and it’s cold outside, there really is no other choice, you have to make soup! Soup is kind of difficult with little ones, however… right now our boys seem to eat with their eyes first, and if it doesn’t resemble chicken nuggets, they just don’t seem to understand what delicious flavors are all melded together! All of that left me with one choice… Chicken, Broccoli, and Cheese Soup!
This soup I made by cooking the chicken, broccoli and spices in chicken broth on low, to ensure that the chicken stayed tender. In a separate pan, I made a cheese sauce by making a roux with butter and flour, then adding in some milk and finally melting the cheese. Once the cheese sauce was completely melted and smooth, I combined them all together and allowed the soup to reduce slightly by simmering the soup for about 10 minutes, and then we were ready to eat!
By creating a cheese sauce separately instead of simply tossing the cheese into the soup and melting it at the last minute, it created a smooth soup instead of the cheese sometimes not mixing completely with the broth, and ending up with “dotty” cheese throughout your soup.
Chicken, Broccoli & Cheese Soup (amounts are approximate, and are pretty flexible per your own personal tastes)
- 3 Cups Chicken Broth
- 1 lb Boneless Chicken Breast, diced
- 1 head Broccoli (or 8 oz. frozen Broccoli)
- 1/4 Tsp Garlic Powder
- 1/4 Tsp Onion Powder
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
- 3 Tbsp Butter
- 3 Tbsp Flour
- 3 Cups Milk
- 8 oz Cheese (2 Cups Shredded) – I used half Sharp Cheddar/half Monterey Jack
In a medium pot, combine broth, chicken, broccoli and spices on low-medium heat and cook until chicken is cooked through.
In a separate saucepan, melt butter on medium heat. Add flour and mix until combined. Allow flour & butter to cook for about a minute, then add in milk slowly, whisking as you add it in to ensure that the milk and flour/butter mixture combine smoothly and there are no lumps. Heat the milk mixture on medium until the milk is almost boiling, stirring frequently to avoid scorching. When the milk is heated, add in cheese and stir until melted and smooth.
When chicken is cooked through, and the cheese sauce is thoroughly combined and smooth, add the cheese sauce to the chicken and broccoli and stir to combine. Simmer soup on medium to medium-high heat for about 10 min, until broth is reduced slightly.
My husband, who is truly not a big fan of soup, said this has been his favorite so far, and I hope that you and the ones you love enjoy it too!
Thank you so much for stopping by! I hope you have a great day, and that you stop again soon!