It’s finally here!!! Fall came yesterday and I am more than ready! I am in the mood to make soup, so here’s another recipe for Creamy Broccoli Chicken Soup that I made last week.
For the month of September, I have been on a grocery challenge. I love having a really well stocked pantry and freezer. Though sometimes it gets a little too well stocked! I did a little inventory at the end of August and decided that maybe I’m a grocery hoarder. So to alleviate the abundance and be a better steward of the blessings I have, I decided to do a September grocery challenge. I decided to buy nothing except absolute necessities for the month. I would try to use just things that I had in the pantry, fridge or freezer and nothing else. Well, I am nearing the end of the month and plan to go a little longer. While I’m running out of a few things, I still have plenty to work with! It has been kind of fun having to get creative with what is on hand.
I made this soup as a part of the challenge. I don’t like to throw leftovers away and tend to save bits and pieces of things in the freezer. The chicken in this recipe was in a random freezer bag with bits and pieces in it. The broccoli was leftover from a few days before. The carrots and celery were the last ones in my fridge. The broth was from the freezer and left over from cooking chicken pieces in the crockpot. It was really a meal of bits and pieces, but turned out delicious.
- 2 tablespoons butter
- 1 large onion, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 4 cups chicken broth
- 2 cups chicken, cooked & chopped (I like chicken breasts)
- 2 cups broccoli, chopped
- 2 teaspoons salt
- Black pepper to taste
- 1 cup milk
- 1/4 cup flour
- 1 pound Velveeta cheese, cubed
In large pan or Dutch oven, cook carrots, celery, and onion in butter until vegetables are tender.
Add chicken broth, cooked chicken, broccoli, salt & pepper to vegetables. (Broth amount is a guess. I had leftover stock in my freezer & forgot to measure it).
Mix flour into the milk.
Gradually stir flour mixture into the soup, cooking at a low to medium temperature until slightly thickened.
Add Velveeta cheese.
Taste and adjust the salt and pepper.