"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

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.

Joan Woods Calder
Added: Saturday, July 2, 2005


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

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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