We have received many emails from you asking why you no longer are receiving our updates on Facebook. To be honest, we are posting now more than ever on Facebook, however, Facebook has changed some of their rules which forces bloggers like us to pay money for our followers to be able to see our content. Even though over 200,000 of you have liked our page on Facebook, only about 5% of you are seeing our actual posts. In order for the rest of you to be able to see the posts we share, Facebook asks that we pay A LOT of money (like hundreds . . . and even thousands . . . of dollars a day!) and to be honest, we just can’t afford that!
We constantly share all the latest and greatest on those social media sites and would love to have you follow along on any of them!
In the meantime, this soup has quickly become a family favorite. I wanted to make this soup for two reasons:
1. I love cheese soup, but my husband doesn’t think of it as a “meal” because it’s missing meat. So, I thought that chicken would make an awesome addition!
2. I wanted to try and make a cheese soup minus Velveeta. Don’t get me wrong- I love Velveeta and am not against using it, but I wanted to try and attempt something from scratch.
This soup went above and beyond my greatest expectations- it was cheesy, hearty, warm, and delicious. You can’t go wrong with it!
Chicken and Broccoli Cheese Soup
1 onion, diced
2 cloves garlic, minced
1/2 cup butter
1 cup flour
8 cups chicken broth
2 lbs boneless, skinless chicken breasts; cooked and cut into bite-sized pieces
2 heads fresh broccoli, cut into bite-sized pieces (or 2 bags of frozen broccoli)
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
a couple shakes of hot sauce (optional)
1 cup milk (I used 2% milk)
4 cups sharp cheddar cheese
1/2 cup shredded Parmesan cheese
In a large saucepan, saute onion and garlic over medium high heat until tender (just a couple of minutes). Add butter and flour, lower heat to medium, and cook until roux is bubbly and starting to brown (it will start to smell amazing!). Pour roux into a large stock pot and add chicken broth, stirring the entire time you add the broth to prevent lumps. Add chicken, broccoli, salt, garlic powder, black pepper, cayenne pepper, and hot sauce to stock pot and cook for about 35-40 minutes (less if using frozen broccoli). Stir in cheese and milk until cheese is fully melted and serve.
This soup goes awesome with our Easy Garlic Breadsticks.
Makes 8-10 servings.