Sunday, October 10, 2010

Creamy Chicken Divane Soup

I found this recipe while waiting for my OB apt. and looking through a Southern Living magazine :) We absolutely LOVE my Mom's chicken divane recipe, but I don' t make it often because I don't like the mayonnaise and canned cream of chicken soup it requires. So I was excited to find this soup recipe that does taste surprisingly similar! I added some shredded carrots to it for added nutrients and it worked well with the soup. This recipe makes a lot, so I cut it in half for our family. This post is part of the Whole Food for the Holidays Progressive Dinner!

1 Tbs. butter
1 med. sweet onion, chopped
1 garlic clove, minced
1 tsp. crushed red pepper (I left that out)
1 (48 oz.) container chicken broth (I used home-made)
2 (12-oz) pkg. fresh broccoli (about 12 cups)
1 (8oz.) pkg. cream cheese, cut into cubes
4 cups chopped, cooked chicken
1 (8oz.) block sharp cheddar cheese
salt and pepper to taste
2 shredded carrots if desired :)

Directions: Melt butter, saute onion til tender, add garlic (and shredded carrots) and red pepper. Cook 2 minutes. Stir in chicken broth and broccoli. Cover and bring to a boil 10-15 min. Stir in cream cheese. Process with a blender til smooth (we wanted it chunky, so I skipped that step :). Add chicken and shredded cheese. Cook on med-low, stirring occasionally, 5 minutes til cheese is melted. Season with salt and pepper.

This recipe is part of Kelly's Korner SUYL


the mcquiddys said...

Hi Meg,
This recipe sounds quite yummy. Was wondering how much chicken you added to it and also if the other ingredients need to be halved to make a smaller portion of if they already are. Hope that makes sense!
Thanks :)

Meg said...

Thanks for your comment; it made me realize that I had totally left out the chicken in the ingredient list! So sorry! I fixed it :) It calls for 4 cups of chicken, so I cut it in half and used 2 cups instead. And I did halve the other ingredients as well because they made so much. So glad you asked!