Cheese and Broccoli Chicken Soup

January 21, 2014 | By
Cheese and Broccoli Chicken Soup
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • ½ cup butter
  • 1 cup all-purpose flour
  • 11 cups water
  • 3 cubes chicken bouillon
  • 2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
  • 2 heads fresh broccoli, cut into florets
  • 1½ teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 cup light cream
  • 3 cups shredded Cheddar cheese
  1. In a 5-quart pot, melt butter over medium heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
  2. In same pot, combine water, bouillon cubes, chicken, broccoli, salt and pepper. Bring to boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
  3. Stir in the flour mixture a little 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.

Filed in: Soup


About the Author (Author Profile)

Since 1972, Randazzo Fresh Market has taken tremendous pride in the freshness of our products along with our exemplary customer service you’d be hard pressed to find anywhere else.

Leave a Reply

Trackback URL | RSS Feed for This Entry

Rate this recipe: