Mix in the milk, cheese and mustard, let the cheese melt and season with salt and pepper to taste. Puree the soup with a hand blender or in a food processor or blender and enjoy
Chicken Pot Pie Soup with Cheddar Buttermilk Biscuit Topping (autumn, winter dinner recipe). It was pretty easy for me to love this soup because I'm a humongous fan of chicken pot pie
Since chicken broth makes up a large part of this soup, that does beg the question – is it required. Chicken broth and half and half cream is added, with a little touch of flour for thickening
Add slices of cheese and allow to melt at a simmer. Reduce heat to medium low and add shredded chicken, frozen cauliflower/broccoli blend, and cooked brown rice
I used mozzarella but I think Monterey Jack, cheddar or even Swiss would be interesting. One pot and one hour gets you a classic cheesechickenbroccoli and rice casserole the whole family will love
I will stick with broccolicheddar and broccoli and cheese with noodles instead. ), and bake them on both sides to crisp them, adding cheese to the top for the last bake
Add the chicken broth, heavy cream, and chopped broccoli. Add the shredded cheddarcheese gradually, stirring constantly, and continue to stir until melted
Low sodium, fat-free chicken broth and skim milk replace the cream and butter found in most broccolisoups, and just a cup of grated cheddar and a few pieces of turkey bacon add flavor and richness
then hit it with the immersion blender one last time (*If the soup is too thick, add the extra chicken broth)I usually serve this with warm, crusty multigrain bread
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