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Chicken, Broccoli, and Potato Soup
shared by Cris Watson
This is a rich, hardy soup that's a variation of our Chicken, Broccoli, and Rice Soup. It's great for a cold day, too!
Makes about 6 servings.
Ingredients:
4 cups cooked chicken (breast or thighs, whatever your preference is) pulled apart or cubed (leftover baked or rotisserie chicken works great)
2 cups chopped, frozen broccoli
1 medium potato, peeled and cut into large cubes
1/3 cup finely chopped onions
1 ½ cups Half & Half (or equal amount of skim or whole milk)
2 ½ cups water
1/4 teaspoon Pepper
McCormick's Montreal Chicken Seasoning *
4 tablespoons cornstarch *
1 to 2 cubes of Chicken Bouillon *
* If using a dry Chicken gravy, omit the cornstarch and limit the bouillon and seasoning. Also, if using the broth from the cooked chicken or the rotisserie chicken, add everything and let it simmer together a few minutes and taste it. If you don't have the rich chicken flavor you want, you can add some of the seasoning or bouillon to suit your taste.
Directions:
1. Put just the water in a large pot and bring it to a boil.
2. Add the seasoning and bouillon.
3. Reduce heat to medium and add the uncooked potatoes. Cook until the potatoes are just fork tender, about 10 minutes. Then add the frozen broccoli and chicken and simmer for about 8 to 10 minutes, just until the broccoli is tender.
4. If you are using a dry chicken gravy mix, add it to the Half & Half and stir to dissolve the powder. If you are NOT using the dry chicken gravy mix, add the cornstarch to the cold Half & Half and stir until dissolved.
5. Slowly stir the Half & Half into the hot soup mixture.
6. Cook over low heat for about 5 to 7 minutes to allow the gravy or cornstarch to thicken the broth.
7. If the soup is too thick, you can add a little more Half & Half or water to get the constancy you want.
Serve hot and topped with shredded cheese and chopped chives. Great with crackers, warm toast, biscuits, or cornbread.
This soup can be made ahead of time, cooled and put in the refrigerator. It will thicken when it cools. When you are ready to serve it, add a little water or Half & Half if necessary and re-heat.
NOTE: the Half & Half will make the soup rich. If you don't want the soup to be rich, use whole or skim milk.
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