Tuesday, August 10, 2010

Chicken Divan Soup

I brought this soup to our August Soup Sunday and it was a hit. If you don't like mushrooms, you don't have to use them. I happen to love them. Don't add any extra salt as the processed cheese adds plenty. This is a filling soup and a good main dish.

Chicken Divan Soup
Adapted from recipe printed in AJC

1/4 pound gemelli pasta or other favorite shape
2 pounds broccoli crowns, cut into 1-inch florets
1 medium diced sweet onion
2 cups diced celery
2 T. vegetable oil
l T minced garlic
6 T all-purpose flour
5 cups water
2 cups sliced fresh mushrooms
1 pound processed cheese
2 T chicken base
1/2 t. black pepper
3 cups half and half
1 1/2 pounds cooked chicken breast, cut into 1/2 inch cubes

Cook pasta in 6 cups boiling water, drain, and set aside. Steam broccoli florets until tender-crisp.
Set aside. Saute onion, celery, and mushrooms in oil for 5 minutes and set aside. Combine the flour and 2 cups water in a shaker and mix well. Put into large sauce pan, add remaining water, pepper, and chicken base, mix with a wire whip, and bring to a boil. Reduce heat, add half and half and processed cheese and stir until creamy. Add all other ingredients and heat through.


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