Chicken Divan Soup
14 ingredients
11 steps
Ingredients
- 1 Tbsp. roasted garlic butter (Land O' Lakes)
- 1 Tbsp. oil
- 2 c. chicken breast cut into bite-size pieces
- 1/2 c. chopped onion
- 1 c. chopped fresh mushrooms
- 2 Tbsp. flour
- 1 (14 oz.) can chicken broth
- 1 (10 oz.) pkg. frozen chopped broccoli, thawed
- 2 1/2 c. half and half
- 1/4 c. butter or margarine
- 1 1/2 c. shredded Mozzarella and Parmesan cheese (see note)
- 1/4 tsp. white pepper
- 1/2 tsp. dried thyme leaves
- Salt, to taste (I use about 1/2 tsp.)
Directions
-
1Heat the roasted garlic butter and oil in soup pot.
-
2Add the chicken pieces and cook until chicken changes color.
-
3It is not necessary to brown the chicken.
-
4Remove from pot and add onions and mushrooms and saute until tender.
-
5Sprinkle the flour over the top of the onion/mushroom mixture and stir.
-
6Add the chicken, broth, broccoli, and half and half.
-
7Bring to a boil and then reduce heat to medium low.
-
8Cook for about 10 minutes or until chicken is tender.
-
9Stir in butter and cheese.
-
10Cook until soup begins to thicken.
-
11Add pepper, thyme, and salt.
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