Jay Mac’s Creamy Chicken Broccoli Veggie Soup
INGREDIENTS:
4 tablespoon unsalted butter
3 celery stocks chopped
1 red onion chopped or diced
1 yellow onion chopped or diced
6 clove garlic pieces sliced
2 chopped zucchini
2 chopped yellow squash
3 cups broccoli
1 large chopped carrot
2 chicken breasts cubed
4 cups chicken broth
2 cups of milk
1 package of cream cheese
1 packet of dry ranch mix
1 teaspoon salt
1 teaspoon black pepper
DIRECTIONS:
In a saucepan, add 2 tablespoon butter, ½ of the yellow onion, ½ of the red onion, 3 garlic cloves and saute over medium heat until a little browned, (4-5 minutes) stir continuously adding the ranch mix, salt and pepper. Once good and browned, slowly add stock, whisking constantly, (4-5 minutes) Once it is all mixed well, remove from heat and set pan aside.
In a large heavy-bottom pot 2 tablespoons butter, and chicken, cook till a little browned, then add carrots, celery and the rest of the yellow and red onion, cook for 3 minutes with browned chicken, then added the rest of the veggies.
Once everything is about the same consistency of a brown, add the contents of the saucepan that was set side together. Stir to combine.
Allow soup to simmer over low to medium heat for about 20 to 25 minutes. Stir frequently to keep the soup from scorching.
Optional Toppings
Shredded Cheese, Sour Cream, Crackers
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