2 lbs boneless chicken breast, cooked and cut into pieces
2 heads fresh broccoli, cut; or 2 bags frozen broccoli
1½ tsp salt
1/2 tsp garlic powder
1 tsp ground black pepper
1/2 tsp cayenne pepper
a couple shakes hot sauce (opt)
1 cup milk
4 cups sharp cheddar cheese
1/2 cup shredded Parmesan cheese
Instructions
In large saucepan, saute onion and garlic over
medium high heat until tender (just a couple of
minutes). Add butter and flour, lower heat to
medium, and cook until roux it bubbly and starting
to brown. Pour roux into large stock pot and add
chicken broth, stirring constantly to prevent
lumps.
Add chicken, broccoli, salt, garlic powder, black
pepper, cayenne pepper, and hot sauce to stock pot
and cook for 35-40 minutes (less if using frozen
broccoli). Stir in cheese and milk until cheese is
fully melted. Serve.
Originally Submitted
11/11/2014
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