Chicken n Broccoli Soup

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1/2 cup butter
4 - 6 cups full cream milk
4 - 6 teas Ina Paarman's Chicken Stock powder
1 clove garlic
1 cup sliced mushrooms
3 cubes chicken bouillon
2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
2 heads fresh broccoli, cut into florets
1 1/2 teaspoons salt
1 teaspoon ground black pepper
3 cups shredded Cheddar cheese
Maizena for thickening


In a 5-quart pot, melt butter over medium heat. Combine all ingredients, except the cheese which gets added at the end.

Stir in a little Maizena, 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.
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