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

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2010 Kathy Lewinski



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

Unknown said...

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

Elle said...

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

Ryan said...

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

Joyti said...

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

grace said...

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. :)

Robo Stir said...

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

Deborah said...

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

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t = teaspoon
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