Recipe from Progresso: Soups & More

This was a really quick recipe to make.  Great for a weeknight meal on a cold day.  And it’s definitely been cold here!

I cooked the chicken on Sunday, so that was done and out of the way.  I added cayenne pepper to the soup, just to give it a bit more spice and flavor.  Also – I didn’t have enough Swiss cheese, so I threw in some Sharp Cheddar.  (I think, if you’re not a fan of Swiss, cheddar would be a good overall substitution.)

Ingredients:
2 c chicken broth
1/3 c chopped onion
10 ou frozen chopped broccoli
1 1/3 c dry mashed potato buds
2 c cooked cut-up chicken
2 c shredded Swiss cheese (8-ou) (Sharp Cheddar would be good as well, or a mix)
2 c milk
1/2 t salt
Cayenne pepper, to taste (my addition)

Directions:
Heat broth, onion and broccoli to boiling in a 3-quart saucepan. Reduce heat, cover and simmer about 5 minutes, stirring occasionally.

Stir in potatos until well blended, and then add remaining ingredients.

Heat over low heat about 5 minutes, stirring occasionally, until heated through and cheese is melted.

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