Chicken Broccoli Soup Recipe
Ingredients
| 2 10-ounce packages frozen chopped broccoli | ||
| 2 chicken-bouillon cubes about 1 1/2 cups milk | ||
| 2 10 1/2-ounce cans condensed cream-of-chicken soup | ||
| Oregano | 1/2 Teaspoon | |
| 2 cups heavy or whipping cream | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
About 20 minutes before serving: Cook broccoli as label directs but add bouillon cubes instead of salt; drain well, reserving liquid.
Add enough milk to reserved liquid to make 2 cups.
In electric-blender container, place broccoli, undiluted soup, oregano, 1/2 cup liquid; cover and blend until smooth, about 30 seconds.
Pour into large saucepan with rest of liquid and cream; heat but do not boil.
Season with salt and pepper.
Add enough milk to reserved liquid to make 2 cups.
In electric-blender container, place broccoli, undiluted soup, oregano, 1/2 cup liquid; cover and blend until smooth, about 30 seconds.
Pour into large saucepan with rest of liquid and cream; heat but do not boil.
Season with salt and pepper.
Chef
