CHICKEN, POTATOES AND BROCCOLI SOUP

This recipe for  chicken potato 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.  I see no reason why you could not freeze this delicious, hearty soup, too.

Chicken potato broccoli soup also goes well with grilled cheese or pimento cheese sandwiches.

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.

Chicken Potato Broccoli Soup

Judy Yeager

This is an easy soup and fantastic comfort food!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Soup

Cuisine American

Servings 8 servings

Ingredients

 

• 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

Instructions

 

• 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.

Keyword Chicken Potato Broccoli Soup

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