Chicken breast and cream of broccoli soup recipe

Start by sautéing onion celery carrot and chopped broccoli stalks until soft and fragrant then add garlic and seasoning. Decrease heat to medium.

Decrease heat to medium.

Chicken breast and cream of broccoli soup recipe. In a skillet. Heat oil over med-high heat. Saute shallot and broccoli 3 minutes.

Decrease heat to medium. Melt butter in skillet over medium heat. Stir until mixture forms a paste.

When roux begins to bubble stir in hot cream. Add cream mixture to broth along with half-and-half and chicken. How to make chicken and broccoli soup.

Start by sautéing onion celery carrot and chopped broccoli stalks until soft and fragrant then add garlic and seasoning. Add chicken stock milk and cornstarch mix optional to thicken and bring to a simmer. In a large bowl combine the chicken broccoli macaroni and cheese.

Whisk the soup broth garlic powder and pepper. Stir into chicken mixture. Transfer to a greased 1-12-qt.

Bake uncovered at 350 for 30 minutes. In a 10-inch 25 cm skilletmelt butter over medium-high heat. Cook broccoli and chickenstirringfor 3 minutes.

Combine soup with milk. Pour over broccoli and chicken. Cook for 5 to 7 minutes or until heated through.

Sprinkle cheese over chicken mixture. Remove from heatcover and let stand for 2 minutes or until cheese is. Place the whole chicken breasts at the bottom of the pot.

Add the broth sherry Dijon mustard corn starch smoked paprika crushed red pepper 1 teaspoon salt and 12 teaspoon ground. Bring the thickened chicken stock to a boil add the onion and nutmeg and cook for 3 minutes. Add steamed broccoli to blender.

Using a ladle add thickened broth to blender along with.