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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This hearty chowder will warm you through and stick to your ribs! It's one of my favorite cold weather meals! It goes great with a nice crusty bread and a glass of white wine. Ingredients:
2 head of broccoli cut up |
21 ounces of chicken broth |
21 ounces of water |
4 tbs. dried minced onion |
2 cans of cream of potato soup |
cheese to taste, we use velveeta & white cheddar |
1 large, boneless, skinless chicken breast |
flour to dredge |
2 tsp of fresh minced garlic |
2 tbs olive oil |
salt & pepper to taste |
Directions:
1. Cut up broccoli into bite sized pieces, throw in pan with broth, onion & water. Boil till almost no liquid remains. Add in potato soup and cheese to taste. Cook till cheese in completely melted.
2. For the chicken:
3. Dust chicken with salt and pepper, dredge lightly in flour. Saute’ the chicken, throwing in garlic a minute or two before it’s done so that it doesn’t burn. Rest for 15 minutes before cutting into bite sized pieces and either fold into the soup or use as a garnish with a dollop of sour cream on top as you serve.
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