Broccoli Cheddar Chicken Mushroom Soup
🕒 Cook Time: 1 hour
🕒 Prep Time: 30 minutes
🕒 Total Time: 1 hour 30 minutes
🔪 Description:
Indulge in the heartiness of this fabulous soup, perfect for any time of the year but especially comforting during fall and winter. With its robust flavors and wholesome ingredients, this soup is a meal in itself, ideal for feeding a large group or family gathering. Whether you’re a broccoli enthusiast or catering to picky eaters, this recipe offers flexibility in adjusting the size of broccoli pieces to suit all tastes.
🥘 Recipe Category: One Dish Meal
🔑 Keywords: Lunch/Snacks, Chicken, Poultry, Cheese, Vegetable, Meat, Potluck, Winter, Weeknight, Microwave, Stove Top, Small Appliance, < 4 Hours
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 1/2 |
| Margarine | 1/2 |
| Flour | 2 |
| Milk | 2 cups |
| Chicken bouillon cubes | 2 |
| Canned chicken broth | 49.5 oz |
| Velveeta cheese | 1 block (16 oz) |
| Onion | 1 large |
| Half-and-half | 16 oz |
| Marbled cheddar and swiss cheese | 12 oz |
| Garlic | 1 clove |
| Garlic powder | 1 tsp |
| White pepper | 2 tsp |
| Lemon juice | 1 tsp |
| Dried tarragon | 1 tsp |
| Dried basil | 1 tsp |
| Worcestershire sauce | 1 tsp |
| Salt | To taste |
| White pepper | To taste |
| Broccoli | 3 heads |
| Mushrooms | 2 cups |
| Cooked chicken | 3 cups |
Instructions:
- Finely chop one large onion, either by hand or in a mini chopper food processor.
- In a large stockpot, melt one stick of butter or margarine over medium heat.
- Sauté the chopped onion until tender.
- Sift 1/2 cup of flour over the butter/onion mixture, whisking continuously to form a paste.
- Allow the paste to cook and slightly darken, being careful not to burn it, for about 6-8 minutes.
- Slowly whisk in two cups of milk until smooth.
- Add two chicken bouillon cubes and white pepper, continuing to whisk until the mixture thickens and any lumps are smoothed out.
- Gradually pour in one large can (49.5 oz) of chicken broth, stirring constantly.
- Add the Velveeta cheese cubes and allow them to melt into the mixture while stirring, for a couple of minutes.
- Stir in the can of condensed cheddar cheese soup, ensuring it’s well incorporated.
- Cook the broccoli according to package directions until slightly softened, then chop it into pieces of your desired size. You can use a food processor to finely chop all or part of the broccoli.
- Add the chopped mushrooms, cooked chicken, and broccoli to the soup, stirring frequently.
- Pour in the half-and-half, minced garlic, garlic powder, dried tarragon, dried basil, Worcestershire sauce, lemon juice, salt, and white pepper to taste.
- Allow the soup to simmer for approximately half an hour, allowing the flavors to meld together.
- Finally, add the remaining half-and-half cream and one pound of shredded marbled cheddar and Swiss cheese, cooking and stirring frequently until the cheese is fully melted and all flavors are well incorporated.
- Your soup is ready to serve! Total cooking time is approximately 1 hour.
This hearty and flavorful Broccoli Cheddar Chicken Mushroom Soup is sure to become a family favorite, eliciting rave reviews from everyone who tries it. Enjoy it as a comforting meal on cold evenings or serve it at gatherings for a crowd-pleasing dish that’s guaranteed to impress!
