We love soups here and fall brings a bevy of soups to my menu… lunches and dinners. Homemade soups are easy to make and always taste better than their canned versions.
I cheated with this soup and used processed cheese… I know. I should have stood in the kitchen and grated the finest cheddar cheese but hey, I have a three year old toddler grandson and he loves the other stuff. It also melts better.
Saute a chopped onion in butter until softened. Add broccoli and chicken stock. Simmer until broccoli is cooked, about 10 minutes. I used frozen broccoli.
Reduce the heat and add one lb of cubed Velveeta and milk. I used whole milk but you could use 2 percent. Mix cornstarch and water, add to the soup and stir frequently until thickened
Season with garlic powder, salt and pepper. Now once heated, I blended a little with a stick blender. I did not make it smooth but you could.
At this point, I added cubed cooked chicken breasts and heated it thoroughly on low.
Absolutely delicious and takes about 30 to 40 minutes to make. Your family will love it.
Chicken Cheese Broccoli Soup
¼ c butter
1 onion, chopped
16 oz. frozen chopped broccoli
32 oz chicken stock, unsalted
1 lb cubed Velveeta cheese
2 c. whole milk
2/3 c cornstarch
1 c. water
1 T. garlic powder
2 chicken breasts, cooked and cubed
Salt and Pepper to taste