Hello! I always want warm comfort food when it’s cold. So, I always search for soup recipes.
I like a hearty soup; I don’t like the broths or runny soup. I want a meal from it. This week’s recipe is just that.
I have made this recipe for years, and it always turns out wonderful. It has a great flavor, it’s good for you, and it’s not too bad on the calories. Let’s face it, who doesn’t like cream cheese and cheddar cheese?
I ran across this recipe several years ago in the back of an old magazine. I thought it looked interesting. I made it and, yes, even the husband approves.
I like to pair it with a toasted cheese sandwich or freshly made rolls.
Creamy Chicken Divan Soup
-2 Tbsp. butter
-1 medium size sweet onion, chopped
-1 garlic clove (I use powdered garlic, 2 teaspoons, I like garlic)
-1/4 tsp. dried crushed red pepper
-1 (48-oz.) container chicken broth
-2 (12-oz.) packages fresh broccoli florets (about 12 cups)
-1 (8-oz.) package cream cheese, cut into cubes
-4 cups chopped cooked chicken, I prefer chicken breast, but you can use a rotisserie chicken from a deli
-1 (8 oz.) block sharp cheddar cheese, shredded
-Salt and pepper to taste
Melt butter in a Dutch oven over medium-high heat; add onion, and sauté 5 to 6 minutes or until tender. Add garlic and red pepper and cook 2 minutes. Stir in chicken broth and broccoli, cover and bring to a boil; reduce to medium and cook about 10 minutes, be careful at this point not to over cook the broccoli. Stir in cream cheese.
Next, add chicken and cheese — heating until cheese is melted. Season with salt and pepper.
You can process this in a blender until it’s smooth or you can just serve the soup with the broccoli and chicken like it is. I really like it like that. I don’t put it in a blender to have it smooth. Enjoy!