More soup! Yes, I know, it was 90 degrees here today, but when you want soup, you want soup. I was prepared not to like this recipe because of the broccoli, but the kids like the green stuff and I am trying to find ways to tolerate green foods, so here we are. This was a fast, easy meal and we all loved it. If you use a rotisserie chicken, you will be feeding the family in no time.
Ingredients
32oz chicken broth
1 c heavy cream
1 c milk (I used whole)
2 c shredded chicken (I used a rotisserie to save time)
3 tbsp butter
1 c chopped broccoli florets
1/2 c flour
2 tsp salt
1 1/2 c shredded cheese (I used my fav, colby jack)
1 pie crust, thawed
Directions
Chop up the fresh broccoli into small pieces and boil in some chicken broth. I didn't measure, but I would guess around a cup. Sprinkle one tsp of salt over and boil for about 5 minutes. In a separate pot, melt 3-4 tbsp butter, then add the broccoli / chicken broth mixture. Let simmer over medium high heat for another 5 minutes, then add 1/2 cup flour and stir thoroughly. This will be a paste-like consistency. Slowly stir in the cream, milk, and remaining chicken broth until you have a smooth soup with no lumps (besides the broccoli, of course). Add in your shredded chicken and 1 1/2 cups shredded cheese, and reduce heat to medium.
While the stew is simmering and thickening, roll out the pie crust onto a baking sheet and cut into long strips. Bake for 8 minutes on 450. Once this is done, break into small chunks to serve on top of the bowls of stew. Serve with shredded cheese and pie crust pieces on top for a delicious meal.
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