Best This Soup Needs Something Aka Chicken Potato Broccoli Recipes

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CHEESE, BROCCOLI, POTATO, CHICKEN SOUP



Cheese, Broccoli, Potato, Chicken Soup image

Make and share this Cheese, Broccoli, Potato, Chicken Soup recipe from Food.com.

Provided by Bobbie

Categories     < 4 Hours

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup butter
1 (16 ounce) package frozen chopped broccoli
1 cup all-purpose flour
1 large potato, cubed
3 -4 green onions, chopped
8 cups water
1 1/2 teaspoons salt
3 chicken bouillon cubes
1 teaspoon ground black pepper
1 lb skinless chicken breast half, cut into bite-sized pieces
1 cup light cream
3 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup sour cream

Steps:

  • In large pot or Dutch Oven, melt butter over med. heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
  • In same pot, combine water, bouillon cubes, chicken, broccoli, potato, green onions, salt and pepper. Bring to a boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
  • Stir in flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat and stir in cream and sour cream. Mix in cheese, one cup at a time and stir until melted.
  • 2 heads fresh broccoli, cut into florets can be used instead of the frozen broccoli.
  • Note: You can easily omit the chicken - it won't be missed. But add another potato in its place.

CHICKEN POTATO BROCCOLI SOUP



Chicken Potato Broccoli Soup image

This is an easy soup and fantastic comfort food!

Provided by The Southern Lady Cooks

Categories     Soup

Time 30m

Number Of Ingredients 15

2 to 3 cups chopped (cooked chicken)
4 tablespoons butter
1 small onion (chopped)
1 cup chopped green pepper (can use red or orange, too, or all 3)
1 cup chopped celery
2 14.5 ounce cans chicken broth
3 large potatoes (peeled and cubed)
2 cups frozen or fresh broccoli pieces
1/4 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon minced garlic
1/2 teaspoon ground cumin
2 cups milk (I use 2 per cent)
1/4 cup flour
2 cups shredded cheese (I used cheddar. Can use what you like)

Steps:

  • In a large soup pot melt butter and brown onion, peppers, celery. Add the chicken broth, chicken, potatoes, broccoli, black pepper, salt, minced garlic and cumin and bring to boil.
  • Reduce heat to simmer and cook until potatoes are soft or about 10 to 12 minutes. Heat milk on stove or in microwave about 2 minutes, remove and whisk in flour until mixture is smooth. Add to your soup to thicken it. Add the cheese and continue cooking on low heat about 10 to 15 minutes.

BROCCOLI & POTATO SOUP



Broccoli & Potato Soup image

If I don't have frozen broccoli on hand, I like to use frozen spinach or chopped carrots and celery instead. -Mary Price, Youngstown, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 3 servings.

Number Of Ingredients 12

3 cups cubed peeled potatoes
1 medium onion, chopped
2 garlic cloves, minced
2 cups reduced-sodium chicken broth
1 cup water
Dash pepper
1/8 teaspoon salt
3 cups frozen broccoli florets
3 tablespoons all-purpose flour
1/3 cup fat-free milk
1/2 cup shredded reduced-fat sharp cheddar cheese
Minced fresh parsley

Steps:

  • In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil., In a small bowl, whisk flour and milk until smooth; stir into soup. Cook and stir 2 minutes or until thickened. Remove from heat; cool slightly., Process in batches in a blender until smooth. Return to pan; heat through. Sprinkle servings with cheese and parsley.

Nutrition Facts : Calories 262 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 636mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

LOADED CHICKEN POTATO SOUP



Loaded Chicken Potato Soup image

Chicken pot pie meets a loaded baked potato.

Provided by The Dude

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 2h40m

Yield 8

Number Of Ingredients 17

2 ½ pounds russet potatoes
1 pound skinless, boneless chicken breast halves, cut into chunks
2 tablespoons olive oil, or as needed
1 teaspoon salt, plus more to taste
½ teaspoon ground black pepper, plus more to taste
1 onion, diced
1 cup diced carrots
2 stalks celery, diced
6 tablespoons butter
2 tablespoons all-purpose flour
3 cups milk
1 cup chicken stock
1 cup bite-size broccoli florets
½ cup bacon bits, divided
2 green onions, chopped
5 ounces shredded sharp Cheddar cheese, divided
1 cup sour cream

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Prick potatoes with a fork and wrap each potato in aluminum foil.
  • Bake in the preheated oven until potatoes are tender, 1 1/2 to 2 hours. Cool potatoes until easily handled; scoop insides from skins and discard skins.
  • Place chicken in a bowl and add enough olive oil to coat; add 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat.
  • Heat a skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, 5 to 10 minutes.
  • Toss onion, carrots, and celery with enough olive oil to coat in a bowl.
  • Heat a skillet over medium-low heat; cook and stir onion mixture until tender, 5 to 10 minutes.
  • Melt butter in a large saucepan over medium-heat. Stir flour into melted butter and cook until lightly browned, 1 to 2 minutes. Pour milk, about 1/4 cup at a time, into butter-flour mixture; cook, stirring constantly, until sauce is thickened, about 10 minutes.
  • Stir cooked potato, chicken, onion mixture, chicken stock, broccoli, 1/2 of the bacon bits, 1/2 of the green onions, and 4 ounces of the Cheddar cheese into the sauce. Cook soup until heated through and broccoli is tender, about 10 minutes; season with salt and pepper. Stir sour cream into soup and cook until heated through, about 5 minutes.
  • Ladle soup into serving bowls and top with remaining bacon, green onions, and Cheddar cheese.

Nutrition Facts : Calories 510.1 calories, Carbohydrate 36.4 g, Cholesterol 100.2 mg, Fat 28.3 g, Fiber 4.4 g, Protein 28.5 g, SaturatedFat 15.3 g, Sodium 949.8 mg, Sugar 7.5 g

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