Chicken broccoli cheese soup

This soup can turn out to be a chowder, depending on how thick you make it.  This soup is great for the winter as it is nourishing as well as filling.  Cooking this as a big batch, then freezing it in small portions will save you time, money and energy.  Again, you may vary it according to your tastes.

Ingredients: one whole chicken; one bag of frozen broccoli, one large onion chopped up; a bowl of grated cheese; box of potato flakes, salt and pepper to taste.

You start by making the chicken stock in a large stock pot.  It would be best to boil a whole chicken.  We used to use skinless, boneless chicken breasts and thighs but cooking with skin and bones gives the broth a richer taste.  Add the broccoli and onions.  The longer the broccoli cooks, the softer it becomes until it starts to fall apart.  Lastly, add the cheese and potato flakes.  You may add more flakes to make the soup thicker if you like.  Salt and pepper to taste.

If you are using a whole chicken, you may end up with a lot of fat in the stock.  It would be best to remove as much of this layer of fat as possible before proceeding to the other steps.  I have not stated what kind of cheese to use, but cheddar melts the best.  We like our soup to have a little extra kick, so we do prefer the PepperJack or a similar cheese.  You may choose any flavour to vary this soup.

The cost (according to Morrison’s): one whole chicken 3.50, 1 pack of frozen broccoli 1.00, cheese (varies) 2.50, potato flakes 2 boxes for 52p, one onion 10p.  This recipe makes at least 10 large servings.

On a cold winter day, especially a snowy one, it is nice to warm up to a cup of this delicious soup.  When you reheat from frozen, make sure you do so slowly in the microwave.

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