Thursday, October 2, 2014

Broccoli Chicken Cheese Soup



2 boneless, skinless chicken breasts, cooked & cut into bite size pieces
1 bunch broccoli, cut into bite size pieces
2 med. onions, chopped
5 Tbsp. butter or margarine
7 cups chicken broth
1 tsp. oregano
1/2 cup all-purpose flour
2 Tbsp. Dijon mustard
1/8 tsp. pepper
1 cup milk
2 cups shredded Cheddar cheese

Place broccoli in pot, cover with water and bring to a boil.  Let boil about 2 minutes or until tender crunchy.  Drain and set aside.  In a large sauce pan melt 3 Tbsp. of butter.  Add onions and simmer about 5 minutes.  Add 3 cups broth and oregano;  simmer 20 to 30 minutes, or until vegetables are tender.  In another sauce pan melt remaining 2 Tbsp. butter.  Stir in flour and cook until bubbly.  Stir in mustard and pepper.  Add to onion mixture and whisk until smooth.  Add remaining 4 cups of broth.  Heat to simmer, stirring frequently.  Add milk and cheese, stirring until cheese is melted.  Stir in broccoli and chicken.  Serves 8

Martha:  The original recipe came from a cookbook dating in the 90's.  I did, of course, make changes to fit my own taste.  The 1st change was the addition of the chicken.   That wasn't in the recipe.  The original recipe called for the onion mixture to be processed in a blender until smooth.  I omitted that.  I've made this change in other soup recipes and like having the bits of onion.  This soup turned out perfect.  I can't wait to make it again this winter.