"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Cheese & Broccoli Soup Recipe

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This recipe for Chicken Cheese & Broccoli Soup, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Woods Calder
Added: Saturday, July 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. mushrooms, chopped
1 sweet onion, chopped
2 T. margarine
6 c. water
6 chicken bouillon cubes
8 oz. angel hair pasta, broken 3 times
16 or 20 oz. bag frozen chopped broccoli, cooked
1 lb. (3-4 breasts, 4 1/2 c.) chicken, cooked and cubed
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
2 lbs. Velveeta cheese, cubed
6 c. milk

Directions:
Directions:
Sauté mushrooms and onion in margarine. Add water and bouillon cubes and boil until dissolved. Add pasta, return to a boil and cook 3 minutes. Add cooked broccoli, chicken, and seasonings. Add cheese and milk. Cook on low heat until cheese melts.

 

 

 

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