Very Cheesy Chicken Broccoli Cheese Soup

Recipe by Pricilla
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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dice the potatoes, chop carrots and onion into small pieces. Dice the Velveeta into small cubes and store in the fridge.
  • Pour 4 cups of water and 1-2 chicken bouillon cubes into a large pot, bring to a boil. Add potatoes, carrots & onions. After about 10+ minutes (original recipe said about 5 minutes, but the broccoli disintegrates if you put it in too soon) add the box/bag of broccoli.
  • Cook about 15 minutes or until the veggies are done.
  • Add the cream of chicken soup and one soup can of milk.
  • Cook, stirring often, for about 5 minutes.
  • Slowly add the Velveeta cubes while stirring.
  • Cook, stirring often, until all cheese is melted (try not to scrape the bottom of the pan with your spoon as the bottom sometimes has a layer of browned soup, if you scrape it off you will get chewy brown bits in your soup!) Note: This is when I like to add my cooked chicken, mushroom and steamed broccoli.
  • Serve with Italian bread for dipping. This soup is so thick and rich, you really don't need any side dishes, but I usually serve it with a salad.
  • Leftover soup can be frozen or refrigerated.
  • ENJOY!
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