Creamy Chicken & Broccoli Soup

Creamy Chicken & Broccoli Soup

Makes roughly 6 Cups of soup

Ingredients:

1/2 C Sliced mushrooms I used White button & portabella

1/2 C Chopped Onion

1/4 C Butter

1/4 C AP Flour

2 C Half & Half

1 1/2 C Chicken Stock

1 C Chopped Cooked Chicken

1 C Frozen Broccoli- Thawed & Chopped

1/2 tsp Rosemary

1/2 tsp Salt

1/4 tsp Thyme

1/4 tsp Black Pepper

Sauté' the mushrooms & onion in the butter till soft.  Add the flour & spices. continue to cook on med heat stirring constantly till the spices are fragrant & the color has turned a light brown, roughly 2- 5 min. This releases the oils in the spices & it cooks out the flour taste from the flour. Add the half & half & chicken stock.  Stirring to remove any lumps of the roux & to make it smooth.  Cook over med heat till thickened.  Stir in the Chicken & the thawed broccoli.  Cover & simmer on med-low for 15 min to heat it all up.  Serve with some homemade crusty sourdough bread & enjoy on a chilly day.

Notes:

Whenever possible use real butter & chicken STOCK not broth.  It makes a difference in the taste.

Broth is sodium laden slightly flavored water whereas Stock is chicken bones simmered with vegs for several hours. It has gelatin in it from the bones. So much more healthy.

Just my 2 cents

Enjoy

Mick