Creamy Chicken Divan Soup
Creamy Chicken Divan Soup Southern Living, OCTOBER 2010
This looked perfect for the cooler weather -we enjoyed it with crusty french bread - also you may want to top with extra shredded cheddar on top! This meal of Chicken divan was a favorite childhood memory as my mom would make the meal and serve it over mashed potatoes....we gave this meal 2 thumbs up!!
Pick up a rotisserie chicken from the supermarket deli for quick prep and lots of flavor.
Yield: Makes 12 cups
2 tablespoons butter
1 medium-size sweet onion, chopped
1 garlic clove, chopped
1/4 teaspoon dried crushed red pepper
1 (48-oz.) container chicken broth
2 (12-oz.) packages fresh broccoli florets (about 12 cups)( oh who is kidding who--it is frozen broccoli)
1 (8-oz.) package cream cheese, cut into cubes
4 cups chopped cooked chicken (cooked 2 chicken breasts in microcooker 5 min and chopped!)
1 (8-oz.) block sharp Cheddar cheese, shredded ( I just bought shredded as it was easier)
Salt and pepper to taste
Toasted slivered almonds (optional)
1. 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 heat to medium, and cook 10 to 15 minutes or until broccoli is tender. ( If you use the quicker method with frozen broccoli florets or EVEN BETTER WITH FROZEN BROCCOLI PIECES -2 pkgs --it cooks quicker!)
Stir in cream cheese. (low fat of course)
2. Process mixture with a handheld blender until smooth.*** you can get this for about $25-30 at Wegmans / Bed Bath and Beyond or Costco *** if you don't have one see blender note below***
Add chicken--got to love those flexible mat cutting boards!
and then shredded cheese. (Cool action photo of the cheese falling in)
Cook, stirring occasionally, 5 minutes or until cheese is melted. Season with salt and pepper to taste.
Serve immediately with almonds, if desired. ***I toasted my almonds on a stone in the microwave for about 5 min on high--stirring every 90 secs --quick and easy***
Note: If you don't have a handheld immersion blender, let mixture cool slightly; process mixture, in batches, in a regular blender until smooth, stopping to scrape down sides as needed. Return mixture to Dutch oven, and proceed as directed.
Southern Living, OCTOBER 2010
This looked perfect for the cooler weather -we enjoyed it with crusty french bread - also you may want to top with extra shredded cheddar on top! This meal of Chicken divan was a favorite childhood memory as my mom would make the meal and serve it over mashed potatoes....we gave this meal 2 thumbs up!!
Pick up a rotisserie chicken from the supermarket deli for quick prep and lots of flavor.
Yield: Makes 12 cups
2 tablespoons butter
1 medium-size sweet onion, chopped
1 garlic clove, chopped
1/4 teaspoon dried crushed red pepper
1 (48-oz.) container chicken broth
2 (12-oz.) packages fresh broccoli florets (about 12 cups)( oh who is kidding who--it is frozen broccoli)
1 (8-oz.) package cream cheese, cut into cubes
4 cups chopped cooked chicken (cooked 2 chicken breasts in microcooker 5 min and chopped!)
1 (8-oz.) block sharp Cheddar cheese, shredded ( I just bought shredded as it was easier)
Salt and pepper to taste
Toasted slivered almonds (optional)
1. 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 heat to medium, and cook 10 to 15 minutes or until broccoli is tender. ( If you use the quicker method with frozen broccoli florets or EVEN BETTER WITH FROZEN BROCCOLI PIECES -2 pkgs --it cooks quicker!)
Stir in cream cheese. (low fat of course)
2. Process mixture with a handheld blender until smooth.*** you can get this for about $25-30 at Wegmans / Bed Bath and Beyond or Costco *** if you don't have one see blender note below***
Add chicken--got to love those flexible mat cutting boards!
and then shredded cheese. (Cool action photo of the cheese falling in)
Cook, stirring occasionally, 5 minutes or until cheese is melted. Season with salt and pepper to taste.
Serve immediately with almonds, if desired. ***I toasted my almonds on a stone in the microwave for about 5 min on high--stirring every 90 secs --quick and easy***
Note: If you don't have a handheld immersion blender, let mixture cool slightly; process mixture, in batches, in a regular blender until smooth, stopping to scrape down sides as needed. Return mixture to Dutch oven, and proceed as directed.
Southern Living, OCTOBER 2010
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