Tuesday, January 4, 2011

Not Too Cheesy Chicken, Broccoli and Potato Soup

New Year's Day Matt roasted a lovely garlic chicken for our dinner. I love how comforting a roast chicken dinner is plus, is leaves us with lots of leftover chicken to play with. Matt's first suggestion was to make our Creamy Chicken & Wild Rice Soup (always a favorite). Then I remembered that we had half a bag of broccoli in the freezer & the idea for this soup was born.
Not Too Cheesy Chicken, Broccoli & Potato Soup
Cheese is a classic flavoring in broccoli soup but Matt asked that I not make it too cheesy, which can often make a soup heavy. The potato was a last minute addition just because I had one russet that had been sitting in the potato basket for awhile. The final result was a soup that was just a comforting as the roast chicken dinner that was its initial starting point. Lots of texture & a creamy but not too thick broth with a subtle but not over-powering flavor of cheese make this soup a winner for winter.

Not Too Cheesy Chicken, Broccoli & Potato Soup

Make sure to be generous with the fresh pepper at the end, it really adds to the flavor.

2 T unsalted butter
1 onion, chopped (about 3oz)
8 oz russet potato, peeled & cut into 1/2-inch cubes
3 T all-purpose flour
3 c chicken stock
1 c milk (we used 2%)
1/4 t dry mustard
4 1/2 oz white cheddar, grated
1 1/2 c cooked chicken, chopped or shredded
1 1/2 c frozen broccoli, chop if the pieces are very large
salt & fresh ground pepper

In a large soup pan melt the butter over medium-high heat. Add the onion & potato. Sauté until the onion is translucent. Sprinkle the flour over everything & stir for 1 minute, do not let brown. Add the stock & milk. Cook while stirring until bubbly & slightly thickened. Stir in cheese & mustard until the cheese is melted. Add the chicken & broccoli. Simmer until everything is hot & the potato is cooked through, about 15 minutes. Season with salt & a generous amount of pepper to taste.

Makes 4 servings

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8 comments:

  1. SMITH BITESJanuary 4, 2011 at 8:26 AM

    Have never thought about adding roasted chicken to broccoli soup but I can imagine how good that would be - yes, comfort in a bowl!

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  2. UnknownJanuary 4, 2011 at 8:33 AM

    This soup looks delicious. Light and flavorful with just the right amount of cheese to finish it off. Bravo!

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  3. ElleJanuary 4, 2011 at 9:18 AM

    Total comfort food in a bowl, Kathy! a great way to use up things you may have lying around, too. Mmmm!

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  4. RyanJanuary 4, 2011 at 12:52 PM

    This looks so good! Definitely a good thing to eat right now when it's so cold and grey out

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  5. JoytiJanuary 5, 2011 at 8:25 PM

    This soup sounds great. Like Matt, I am not a fan of overly cheesy, heavy soup. Yours even looks lighter and fresher.

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  6. graceJanuary 6, 2011 at 4:20 AM

    so you're saying there's such a thing as too cheesy? interesting. i suppose that could be true. either way, the soup looks awesome--nice work. :)

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  7. Robo StirJanuary 7, 2011 at 9:37 AM

    Thanks for this "not too cheesy" chicken, broccoli and potato soup recipe. I think it could be a perfect choice for a Wintertime dinner.

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  8. DeborahJanuary 7, 2011 at 4:45 PM

    I love that it's creamy but not too heavy. Delicious!

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