A Chief Recipe: Cheesy Chicken Broccoli/Cauliflower Soup

Broccoli soup has always been one of those soups that I think takes way too much time and effort to fix.

But this recipe proved me wrong.

I threw this together in minutes.

And when I started eating it.....Oh Lordy!! I couldn't stop.

This recipe came from my favorite local grocery store, The Chief Supermarket. They are on facebook too. You will have to visit them HERE.

They not only have the best customer service, best produce and meat department, but they email their customers recipes.

And this time of year....they have the best pumpkin cookies in their bakery.

Of course, I had to tweak this one just a little.....

I browned a package of boneless skinless chicken thighs, from The Chief, of course.

I cut them up into small pieces and browned them in olive oil with just a salt and pepper seasoning.

After they were browned, I set them aside. I tipped my skillet so the left-over olive oil ran to one side.

That way I can scoop out the chicken without the oil.

The broccoli and cauliflower was cooked in chicken broth. I never use canned chicken broth, I always use chicken soup base (you can use either or).

Just makes soups richer tasting, I think.

After the veggies are done cooking and the cheese added, 1/3 of the soup has to be blended. This is the part I don't like.

I have a huge fear of blenders, but I can tell you about that some other time (almost lost a finger).

This recipe is linked to:

AND:

Cheesy Chicken Broccoli/Cauliflower Soup

1 pkg. boneless skinless chicken thighs, cut into small pieces

1 TBS olive oil

salt and pepper to taste

1 c. chopped onion

3 garlic cloves, minced

1 pkg broccoli/cauliflower florets

3 c. water with chicken soup base added by package directions

1/3 c. all-purpose flour

2 1/2 c. milk

8 oz. Velveeta cheese, cubed (OOPS! Did that say 8 oz.? I think I added 10. LOL!!)

Coat a skillet with olive oil and brown chicken until done (salt a pepper to taste); set aside

Coat a dutch oven with cooking spray, and heat pan over med/high heat.

Add onion to pan and saute until tender, about 3 minutes.

Add garlic to onion, and saute for 45 seconds.

Add broccoli/cauliflower and soup base to pan; bring to a boil over med/high heat, and cook ingredients for 10 minutes.

Whisk together flour and milk until well blended, add to pan, and cook, stirring constantly until slightly thick, about 5 minutes.

Remove pan from heat (I kept mine on low) and add cubed Velveeta. Stir until melted.

Place 1/3 of the soup in a blender, and process until smooth. Return pureed soup to pan, add chicken, and stir to combine.