|11-09-2011, 08:44 PM||#1|
Major LCF Poster!
Not your regular Broccoli Cheese Soup
I started with a few different recipes from here and came up with this. This is a VERY Hearty thick soup! Made this tonight. The bits you see on top are Microwave Cheese Crisps chopped.
2.5 lbs Chicken Breasts boiled
2.5 lbs broccoli
1/4 cup chopped onion
2 T Butter
3 stalks Celery
1 carrot shredded (minimal carbs)
8oz sharp cheddar
8oz cream cheese
6 slices of Kraft Deluxe American Cheese
4 cups chicken broth ( I used water and Chicken granules)
1/2 cup cream ( I added the cream but it's optional)
crushed red pepper
I started by sauteing the onions in the butter then added garlic and some crushed red pepper. realized I wanted onion pieces in the soup and took some out and set aside for after blending.
I put the Chicken in water and let boil. I cut the broccoli- I used whole broccoli and peeled the stems and cut them for the soup along with the florets. I cut about 1/4 of the broccoli in bite size pieces to add back to the soup after blending, the rest I cut into bigger pieces- as they will be pureed anyway.
I cut the celery int bite size pieces and added to the 1/4 of the broccoli and put in the microwave to "steam." About 7 minutes. Add shredded carrots during the last minute.
The rest of the broccoli I put in the pot to cook with the chicken broth. After this is tender add the cream cheese and use a stick blender to blend!
Add the bite size veggies to the blended veggies on the stove. Add Shredded cheddar till melted, add the american cheese then add chicken. I like "pulled" chicken in my soups which is why I boil it. You could also use rotisserie chicken if you like.
I topped with cheese crisps, this is the frist time I have used them for a topping. Unfortunately they don't stay Crunchy, but add a nice cheese "punch" when you bite into one.
This is a VERY HEARTY soup! It made 12 cups. I ate one cup and was FULL!
I put this recipe into caloriecount and got 6 carbs and 350 calories per serving.
Isn't that just kick-you-in-the-crotch, spit-on-your-neck, fantastic. -Rachel Green
Last edited by Truffles; 11-09-2011 at 09:03 PM..
|11-11-2011, 02:04 AM||#17|
Major LCF Poster!
Join Date: Oct 2010
Location: OH/Involuntary Maint.
Start Date: 9/2010
Boiled chicken broth
I decided that I have to make this soup today . In preparation, I am boiling the chicken breasts. I have to confess that I have never boiled chicken in my life . Can I use the water from boiling the chicken as chicken broth in another recipe? I did add a little boullion and celery, onion, garlic powder to the pot.
Usually I just use the canned broth but am wondering if I can use some of this water to supplement the canned?
Thanks for any help. Can't wait till I finish this later today!
|11-11-2011, 08:02 AM||#19|
Major LCF Poster!
I always boil a whole chicken when I make chicken soup and use the water. U can use the water no problem. I used boneless skinless breatst for my chicken when I made this last soup to make it easier. When I don't use chicken with bones I don't save the broth.
You would definitly want to strain the water.
Hope you like it!
|11-14-2011, 06:08 AM||#20|
Way too much time on my hands!
Join Date: May 2011
Stats: 206/176/164 5'8"
This was amazing. We didn't cream any of the brocc and didn't add the slices of cheese (we were running low and the kids have sandwiches in their lunch box each day). It was PERFECT. Even my DD who is 10 lapped it up!