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Today, February 4th, is National Homemade Soup Day! This new recipe for Chicken, Potatoes and Broccoli Soup is a hearty, comfort food meal. Just add your favorite bread or crackers and enjoy. This soup keeps well in the fridge for several days and is great reheated.
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)
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. Makes about 8 servings. Enjoy!
You might also like my recipe for Chicken Tortellini Soup.
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