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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Chicken is a great addition to one of my all-time favorite soups. Ingredients:
1/2 cup butter |
1/2 cup flour |
3 1/2 cups water |
1 chicken bouillon cube |
2 lbs chicken breasts, chopped |
2 bunches broccoli, chopped |
1 1/2 teaspoons salt |
1 teaspoon pepper |
1 cup sour cream |
3 cups cheddar cheese, cubed or shredded |
Directions:
1. In a saucepan, melt butter over medium-high flame.
2. Add flour and stir constantly to form a thick paste.
3. Set aside.
4. In a large pot or dutch oven, combine water, bouillon, chicken, broccoli, salt, and pepper.
5. Bring to a boil over high heat, stirring occasionally.
6. Reduce heat to medium-low and simmer 45 minutes until broccoli is tender.
7. Stir in flour paste slowly until completely blended to thicken soup.
8. Simmer 5 minutes.
9. Reduce heat to low and slowly add sour cream, stirring constantly.
10. Mix well.
11. Add cheese 1 cup at a time and stir until completely melted.
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