Loaded Broccoli and Cheese soup with Chicken in Tales from the kitchen witch

I am on a recipe kick.
You know the drill. I cook for 8 plus extras so its a big soup! Divide into smaller portions as needed.

Ingredients.
Bag of soup stock ( I pre package 1 quart stock soup bags, veg including, Leek, Bok Choy, Celery, green or sweet Onion Turnip and Rutabaga )
4 cups Chicken stock or Vegetable stock broth
1 lb carrots
4 small potatoes Cubed ( red preferably, it holds up better in the soup)
2 lbs broccoli
1/2 cup onion diced
5 tablespoons butter divided
1/4 cup flour ( or corn starch) for thickening
2 cups half and half Plus 1.5 cups milk
OR 3.5 cups heavy Cream. I prefer cream.
Salt, Pepper and garlic to taste
Fresh Bay leaf
4 cups shredded cheddar ( Sharp cheddar)
1 whole rotisserie chicken. If you dont know, I LOVE to get them at sams club for 5 bucks each. I can make TWO meals from these.
Shredded and deboned. Set bones aside to make a chicken stock!

To cook.
In a pot that will meet the size of the soup you are cooking: Throw your stock veggies in chicken stock and add enough water to cover the soup. Add fresh bay and any other herbs you enjoy. Simmer until softened.
Cut and cube your carrots and potatoes while it simmers.
When the stock veg is ready, throw in your carrots and potatoes, Boil until tender and turn the heat back to simmer.
Add your chopped broccoli. I use frozen because its far cheaper then fresh. But if you have an excellent gardening system where you live or its in season, fresh is amazing
In a separate skillet over medium heat, sauté onion in 1 tablespoon butter until tender and lightly browned.
Add onion to pot with vegetables. Add remaining 4 tablespoons of butter to the skillet, over medium heat. Once melted, whisk in ¼ c. flour and stir well to make a roux. For GF use cornstarch.
Add the half and half and milk, one cup at a time, stirring constantly. Cook roux, stirring continually with whisk until thickened, smooth and bubbly. Season well with garlic salt and pepper.
Slowly add rue to the pot of cooked vegetables, stirring carefully to combine. Cook for 2 minutes.
Throw in shredded chicken
Remove from heat and add grated cheese, stirring until melted. Taste and season with additional salt and pepper or vegetable bouillon base, to taste, if needed.

Serve with fresh bread or in a bread bowl for ultimate comfort food.

Last updated January 21, 2024