Friday, March 8, 2019

Chicken Broccoli Cheese Soup

Broccoli Cheese Soup with Chicken 

Everyone who ever tries this goes crazy! 
'What a way to make a chicken & vegetables meal fabulous!!!

Level: Easy
Servings: 4

Ingredients:

5 T regular salted Butter (divided 1 T & 4 T)

1/2 Cup of finely minced white onion or yellow onion (which is usually less than half of an onion).

2 T All Purpose Flour

1 Cup of Whole Milk & 1 Cup of Cream (or 2 Cups of "Half & Half")

2 Cups Chicken Broth (regular salted)

2 & 1/2 Cups of FRESH Broccoli small-cut florets (Cut so that the top of the florets are 1/2" to 3/4" wide and the stems 1" long.) See video.

1 & 1/2 Cups of Matchstick Carrots (approximately 2 to 3 carrots, depending on the size, julienned 1/8" X 1/8" X 1")
See the video for how to julienne uniform matchsticks or allumettes.


8 oz. (which is 2 & 1/2 Cups) Shredded Mild Cheddar Cheese
(It is important to fold this in last, after the vegetables are cooked and soup is removed from the heat, to keep it from getting grainy in texture. It will be very smooth.)

1/8 t freshly ground pepper (or 1/4 t regular black pepper) 



If making with CHICKEN added,

2T Extra Virgin Olive Oil

One Boneless, Skinless Chicken Breast 1" X 2" pieces.* You'll chop smaller after cooking.

Salt & Pepper

*My video shows how to filet a chicken breast much cleaner/smoother than you will find in most grocery store packages where the bottoms can be shredded and uneven. Cutting the pieces uniformly will make them cook evenly, and the result will be very juicy. Once rested for 2-3", you may cut them or pull them apart into 1/2" bite-size pieces, so that they are uniform with the carrots and broccoli, and EVERY bite is PERFECT.

This is AMAZING soup!!!

It is so much easier to make than it appears below.
 I just include every detail that someone might want to know. 

See the video.


Instructions:


1.)  Melt 1 T of butter in a large stock pot (soup pot) over medium heat. 

2.) Add the 1/2 Cup of finely minced onion, and stir just until translucent/softened. They will cook more as the soup cooks.

3.) Slide the onions to one side of the pot. To the other side, add 4 T of butter and melt, add the flour a little at a time, whisking to keep it smooth and continue to cook for one minute (to get the flour taste cooked out).

4.) Slowly & gradually whisk in the Half & Half until completely smooth.

5.) Stir in the chicken broth.

6.) When the liquid begins to simmer (hot enough to have tiny bubbles), add the carrots & broccoli.

(They will be "fork-tender" when the chicken is ready, but do not overcook.)

...While the soup is cooking.


7.) Heat 1 T of Olive Oil in a Sautépan over Medium-High heat. & Cook Chicken pieces. 

The juices will quickly add more moisture because you will be cooking with the lid on. You do not want to add too much oil or it will pop and spatter. Chicken is supposed to stick to the pan and be left for a minute to "seal" the flesh. It will naturally release and be easily moved.

For extremely juicy, perfectly cooked chicken, cook the chicken pieces as specified below. Do not allow them to brown.
Carefully place each piece flat in a medium-high heated and oiled pan. Always test a piece of chicken in the pan. If the oil splatters, wait until the pan is slightly cooler. If the chicken does nothing, wait until the oil/pan is slightly hotter. The chicken pieces should calmly sizzle and stick lightly to the pan (whether it is a full piece of chicken or small pieces). Do not move the piece(s) until they "release" easily. Then lightly cook the same way on the other sides. Once the outside is no longer pink, cover the saucepan, and cook (flipping a few times) until the internal temperature of each is 163 degrees Fahrenheit. (The temperature will quickly rise to 165 degrees F while resting on cutting board for a couple of minutes.

8.) Quickly chop into smaller pieces approximately 1/2" (keeping them hot and so as not rise in temperature).

9.) If the carrots and broccoli are fork-tender, remove the stock pot from the heat, stir for approximately 10 seconds to cool, and fold in the cheese. 


10.) Fold in the chopped chicken pieces.

11.) Add pepper if you would like to perk up the flavor.
Additional salt should not be necessary (due to the cheese, chicken stock, and salted butter), but if you taste it and desire even more flavor, add a pinch and it will make a difference.
If your soup becomes too thick, stir in milk (not broth).


You will be addicted to this soup!











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