Broccoli Cheddar Soup

    Having lunch with my mom and/or dad will always be something special to me.  Being able to cook for them is even more special.  I was able to do just that earlier this week.  I picked up my mom from an appointment and we had lunch together.  Before I picked her up, I made the soup, and simply heated it when we came home.  She LOVED it!  My mom said it tastes just like the Panera version.  I was so flattered.  I know you will enjoy this recipe!

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Quick Cream of Chicken Soup

    Lately I've had a taste for cream of chicken soup.  When getting lunch ready for the kids, I will make my lunch while they are eating.  Opening a can of soup is quick and easy, but today I wanted to make my own using up some of the leftover chicken from the Lemon and Fresh Herb Roasted Chicken.  

    You will LOVE this recipe!  I pulled this soup together with onhand ingredients in about 15 minutes.  This is so thick and creamy, it would be great over pasta or rice, with veggies and mashed potatoes, or simply on its own.  Adding in some broccoli or peas would also be delicious!

Recipe serves 2.

Ingredients:

• 3 tbsp butter
• 3 tbsp flour
• 2.5 to 3 cups milk or half and half, I used a combination of both
• 2 tsp each of garlic and onion powder
• salt and pepper
• diced leftover chicken
• drizzle of lemon juice

Directions:

1. Add butter to a medium pot on medium high heat.  When the butter is melted, whisk in the flour.  Whisk well to combine all of the flour with the butter.  
2. Once the butter and flour are slightly browned, whisk in 1 c. of milk.  Continue to whisk until all lumps of flour are gone.  Add more milk, whisk to combine.  Continue to add milk until you have your desired thickness.
3. Stir in diced chicken, adjust seasonings, and drizzle in lemon juice.  Lunch is ready!!  Enjoy!!

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Dairy Free Creamy Broccoli Cheese Soup

Creamy Broccoli Soup

What do you do when your park district and school district are giving out free lunches for children under the age of 18 everyday?  Make creamy broccoli and cheese soup, of course!  Every day our local park district and school district are giving out free lunches during the stay-at-home order.  Last summer they did the same, and inevitably we came home with more than what we needed.  It is very generous of them.  We came home with so much fresh broccoli and I didn't want it to spoil, so I decided to make soup.  Since two of our kids can't eat dairy, I made it dairy free.  So, how do I make it creamy?  Oat Milk and dairy free shredded cheese.  Using an immersion blender after the veggies cook down helps bring the smooth texture you'd expect from a cream soup.  Making this either with or without dairy, it's an extremely simple and quick recipe to make in the morning and be ready to enjoy for lunch! 

Ingredients:

• 2 tbsp olive oil
• 4 cups chopped broccoli
• 1 tsp diced garlic
• 1/2 medium onion, diced
• 2 carrots, peeled and diced
• 2 tbsp non-dairy butter
• 2 tbsp flour
• 4 cups chicken stock
• 1 cup oat milk
• 1 cup dairy free shredded cheddar cheese
• salt and pepper

Directions:

1. Add olive oil to a stock pot, turn heat to medium.  Once the oil is hot, add the onions and garlic and saute for about 3 minutes until onions turn translucent. Season with salt and pepper.
2. Add carrots.  Continue to stir the pot so the vegetables don't stick.  Saute the carrots for another 3 minutes.  Add the chopped broccoli.  Stir.  Adjust seasonings.
3. Once the broccoli begins to cook down, add the butter.  Allow the butter to melt and soak into the vegetables.  Add the flour and coat all of the vegetables.  Be sure to allow the flour to cook and all of the white of the flour to cook for a few minutes.  This will remove a flour taste from your soup.  
4. Add the chicken stock.  Scrap all of the bits from the bottom of your pot.  Stir well.  
5. Bring the soup to a boil.  Reduce the heat and add oat milk.  Stir the soup..  Cover, and bring soup to another boil.  Reduce heat to a simmer and cook until your vegetables are fork tender.  Taste the soup and check your seasoning.
6. Use an immersion blender for a smooth consistency of the soup.  If you don't have an immersion blender, you may use a regular blender to achieve the same result.  Add the shredded cheddar cheese to the soup and stir to combine.  If you would like your soup to be a little thicker, you may add a little cornstarch with water, and whisk.  Bring soup back to a boil.  Allow soup to cool a few minutes before serving!

Enjoy!

Notes: Making this soup dairy free is just how I decided to make it so everyone in family can enjoy it.  You can definitely use regular milk and cheese to make this soup.  Using half and half would make this soup rich and creamier.

Dairy Free Creamy Broccoli Cheese Soup

Sauteed onions and garlic.

Added carrots to the onions and garlic.

Added broccoli.

Stock and oat milk added to the pot.

Soup blended using the immersion blender.

I used a combination of cheddar and mozzarella for this recipe.

Ready to serve!

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