Very Cheesy Chicken Broccoli Cheese Soup

Submitted by Pricilla

"I loved this recipe, it was so good. I did use fresh broccoli and steamed it until crispy soft. I didn't use as many potatoes, about 1 1/2 cups, I used about 1/2 cup carrots and added sliced mushrooms & chopped cooked chicken. I don't usually use/like recipes with canned soup or Velveeta BUT this was great. I gave some to my neighbor who only makes homemade scratch soups (as well as I) and she just loved it. I don't remember where I found this recipe but when I did it sounded so good that I printed it out. So glad I did. LOL"

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 4

ingredients

• 4 cups water
• 2 chicken bouillon cubes
• 2 cups diced potatoes
• 1 (8 ounce) package frozen broccoli florets
• 2 cups carrots (optional)
• 1 cup chopped onion (optional)
• 2 (10 ounce) cans cream of chicken soup
• 1 (10 ounce) can milk (cream of chicken can)
• 1 (1 1/2 lb) Velveeta cheese

directions

1. Dice the potatoes, chop carrots and onion into small pieces. Dice the Velveeta into small cubes and store in the fridge.
2. 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.
3. Cook about 15 minutes or until the veggies are done.
4. Add the cream of chicken soup and one soup can of milk.
5. Cook, stirring often, for about 5 minutes.
6. Slowly add the Velveeta cubes while stirring.
7. 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.
8. 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.
9. Leftover soup can be frozen or refrigerated.
10. ENJOY!

Reviews

[Colflower824]

This soup was just OK. In the end, it just tasted like Velveeta soup. I will keep looking for a broccoli cheese soup recipe.

 

[Roxygirl in Colorado]

I enjoyed this soup Pricilla. It was so easy to make and it was a great way to use up some veggies I had on hand. I omitted the chicken (but didn't miss it a bit) and used freshly steamed broccoli (in micro). I didn't have velveeta on hand but used a mix of American and Cracker Barrel Cheddar cheese. Thanks for posting! Roxygirl

 

[tendicott]

Made this soup last night and my husband and I both enjoyed it! This really makes alot of soup - I had enough leftovers for us another meal and sent some home to my parents too. I used the "Oreida" frozen cubed hashbrowns, (which saves you from peeling and cutting potatoes) and I used fresh broccoli. Next time I'll take your suggestion and add some chicken, that would really be a great addition. Thanks for sharing a this recipe, I'll definitely make again.