Hearty Chicken Broccoli Soup Recipes

Steps:

• In a large saucepan or Dutch oven cook and stir broccoli, mushrooms, carrot, and onion in hot butter 6-8 minutes or until vegetables are tender.
• Stir in flour, basil, and pepper. Add milk and half-and-half all at once; add Worcestershire sauce and bouillon granules. Cook and stir until thickened and bubbly. Add Grilled & Ready® Diced Chicken; heat through.

Steps:

• In a 5-quart pot, melt butter over medium 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, salt and pepper. Bring to boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
• Stir in the flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat, and stir in cream. Mix in cheese 1 cup at a time, and stir until melted.

Steps:

• In a stock pot, cook chicken in water until tender. Remove chicken and set aside until cool enough to handle. Cool broth and skim off fat. , Remove meat from bones; discard bones and cut meat into cubes; return to pot along with remaining ingredients. Cover and simmer for at least 1 hour or until vegetables and barley are tender. Remove bay leaf before serving.

Steps:

• Simmer the yams, covered, in two cups chicken broth 10 minutes or until soft; puree in food processor and set aside.
• In large pot with cover, saute the onions and garlic in oil until the onions are translucent and starting to brown.
• Add celery.
• Saute a few minutes, add broccoli and remaining chicken broth.
• Simmer, covered, eight minutes or until tender-crisp.
• Stir in puree; add seasonings.
• Serve immediately.
• Garnish each portion with chopped watercress.

Steps:

• Place all ingredients into a very large soup pot.
• Fill pot with water, almost to the top and bring to a boil.
• Skim off any scum once the soup boils.(Optional).
• Allow to boil for 1 hour, before tasting and adjusting seasoning, if necessary.
• Boil for an additional 30-45 minutes, before removing bones and setting them aside. You can strip the bones of the chicken at this time, or wait until later.
• Continue boiling the soup on a low simmer for anywhere between 45 minute- 3hours. A longer, slower boil will yield a very nice, rich flavor.
• Once the bones have cooled off, peel and pick all the chicken pieces off the bones and put the chicken into the pot of soup. Discard the bones.
• I sometimes make this soup and then transfer it into the crockpot to simmer on 'low' for up to 24 hours (we observe the Sabbath, so this ensures we get a hot soup for lunch). The slowly simmered broth is so rich and delicious.