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Broccoli, Chicken, and Cheese Soup

Broccoli, Chicken, and Cheese Soup

With Potatoes, Too . . . Why Not?

This soup was first inspired by Chicken Divan, a traditional casserole dish with chicken, broccoli, and creamy Mornay cheese sauce.  The addition of potatoes makes this into a hearty dish fit for a meal.

2 tablespoons butter or margarine
1 pound boneless, skinless chicken breasts, chopped
1 yellow onion, diced
20 ounces frozen broccoli florets
6 baby red potatoes, chopped
3 1/2 cups chicken stock or broth
1/4 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour
1 cup whole milk
2 cups shredded sharp Cheddar cheese

Melt butter in a skillet over medium-high heat.  Add chicken and onion, and sauté until chicken is browned and onion begins to caramelize, about 5 minutes.  (You can also do this right in the crock of many modern slow cookers by using the cooker’s browning function.)

Place browned chicken and onion in a slow cooker and cover with broccoli, potatoes, chicken stock, poultry seasoning, salt, and pepper.   Stir to combine.

Set the cooker to LOW, cover, and let cook 6 hours.

Whisk flour into milk, and stir into soup.  Re-cover, set the cooker to HIGH, and let cook 1 additional hour.

Turn off heat and add Cheddar cheese, stirring just until melted and combined.  Serve immediately.

Make It Faster
Pre-cut potato cubes (Simply Potatoes brand) can sometimes be found near the eggs in your grocer’s refrigerated case.  Purchasing this and pre-diced onion can significantly cut down on prep time.




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