Monday, May 2, 2011

Amy W's Chicken Divan Soup

So I FINALLY made the Chicken Divan Soup that Amy W. mentioned on her site several months back. I'd been hoarding a lot of the ingredients for a while and needed to make it before things started to go bad. Yummy (although my husband and I agreed that it would be better in the cooler months)!!! I'll re-post Amy W.'s recipe below.

Oh, and I pulled the largest of the wishbone pieces from the chicken. Maybe that means my wish of getting my big paper done will come true one day...that or getting a windfall of cash!

Chicken Divan Soup

2 tablespoons butter
1 medium-sized sweet onion, chopped
1 garlic clove, chopped
1/4 teaspoon dried crushed red pepper
1 (48-oz.) container chicken broth
2 (12-oz.) packages fresh broccoli florets (about 12 cups)
1 (8-oz.) package cream cheese, cut into cubes
4 cups chopped cooked chicken
1 (8-oz.) block sharp Cheddar cheese, shredded
Salt and pepper to taste

1. Melt butter in a Dutch oven over medium-high heat; add onion, and sauté 5 to 6 minutes or until tender. Add garlic and red pepper, and cook 2 minutes. Stir in chicken broth and broccoli. Cover and bring to a boil; reduce heat to medium, and cook 10 to 15 minutes or until broccoli is tender. Stir in cream cheese.

2. Process mixture with a handheld blender until smooth. Add chicken and shredded cheese. Cook, stirring occasionally, 5 minutes or until cheese is melted. Season with salt and pepper to taste. Serve immediately with almonds, if desired.

Note: If you don't have a handheld immersion blender, let mixture cool slightly; process mixture, in batches, in a regular blender until smooth, stopping to scrape down sides as needed. Return mixture to Dutch oven, and proceed as directed.


  1. Mmmmm... that does sound good!

  2. Isn't is delish?!?! It freezes great too :)

  3. Oh good...because we have leftovers! :)