This delicious soup recipe comes from my friend, Danyal Niedermeyer. She brought it to a church activity for the adult women in our congregation, and I have to confess that I had like three bowls of it! It was SO good! When I found out that Danyal made it, I told her how much I loved it. She said that when she was growing up her aunt would make it for all the family, and she remembers being so excited to go to her aunt’s house just because of the soup! :) Now that has got to tell you how tasty this soup is! :) Hope you enjoy it, too!
Broccoli Chicken & Swiss Soup
Submitted by Erin ~ The Sisters Cafe.com
1 whole cut-up chicken (I found the “whole cut-up chicken” packages next to the family roaster chickens at the grocery store. FYI, they are fresh, not frozen. Or you can use 5 or so chicken breasts.)
1 large can chicken broth along with some chicken bouillon cubes
2 cups carrots, peeled and sliced on the diagonal
1 small onion, chopped
1 (16-oz) bag frozen chopped broccoli
Flour, water, and milk
1 (12-oz) package of Kraft Swiss cheese containing 16 individually wrapped slices
Salt and pepper to taste
Boil chicken pieces in chicken broth, bouillon cubes, and some salt and pepper. Add only as much water as needed to cover the chicken. It will take about 15 minutes for the chicken to cook. Debone cooked chicken, reserving the chicken meat. If using a whole chicken, skim off most of the clear liquid fat accumulated on top of the broth. (If there seems to be a lot of broth, you can take some out and reserve it to the side, to be added later if necessary. This might help prevent your soup from being too watered down.) Return chicken meat to the broth and add sliced carrots and chopped onions. Simmer until veggies are cooked, about 10 minutes or so. Add frozen broccoli and simmer until broccoli is cooked, 5-10 minutes. Add a few tablespoons of flour to some cold water and shake together to make a flour paste. Stir paste into the soup to thicken slightly. (If necessary, you may thin the soup with milk, although it was not necessary for me.)
Stir in cheese slices until melted. Add salt and pepper to taste. Enjoy!
{ 5 comments… read them below or add one }
Well with raving comments like that I can’t wait to try it! Looks yummy!
I would love to try this soup. It sounds delicious! Could you tell me how much water and how large of a can of chicken broth? Thanks!
Tara
Yum! It is cold and blustery today in Utah. Wish I had all the ingredients to make this tonight! I am excited to try it soon though.
The soup looks wonderful! Thanks for sharing :)
Hey Tara,
Sorry it has taken me a few days to get back with you. I did not measure the water I added, although I will next time. This time I added too much water and it turned out thinner than usual, which I didn’t like as much. Just add a large can of broth (I will have to look at the ounces next time I am at the grocery store) and enough water to cover the chicken while it boils. If it seems like a lot of broth after you are done cooking the chicken, then take a few cups out and set it to the side, to be added later if necessary. That will prevent your soup from being too watered down.