Real Chicken Divan has mushrooms, but my wife doesn't like them and I don't miss them in the soup.
This is a quick and hearty soup to make, perfect now that the temperature has dropped to 60° here in Florida.
Thanks for taking a look, and if you like this instructable please give me a vote.
Step 1: Ingredients
64 oz. Chicken Broth (homemade chicken stock if you have it, I ran out)
16oz. Broccoli bits (a bag of frozen pieces, no need to get the fancy florets)
8 oz. Cream Cheese
Most of the measurements are based on personal taste and what I happen to have available.
Step 2: Prep Work
While the chicken and the water are boiling you can cut the vegetables. Make sure to keep you cutting boards separate to prevent cross-contamination. In the photo it looks like a lot of vegetables, but I am making another soup that I need them for. Many soups start with the same basic framework. Cooked onions, carrots, and celery create a nice base flavor to build upon.
Step 3: Adding Flavor to the Stock
Rinse out the pot and add some olive oil and some garlic. Use medium to high heat and add the onion, carrot, and celery and cook that down until the are soft and tender. Add some of Everglade Seasoning, if you are unfortunate enough not to have any use salt, black pepper, celery salt, red pepper, and whatever else you think might work.
When the onion turns translucent add the chicken broth. Turn down the temperature to simmer and add a bay leaf.
Step 4: The Roux!
In a medium sauce pan melt some butter (4 to 8 tablespoons) and add to that an equal amount of flour. Keep stirring and it is going to turn into a paste. I let might get yellowish-brown I don't like mine too dark.
Then add some milk a little at a time. It will thicken up quickly, don't worry, just keep stirring and adding milk until you get the desired thickness. Use an stick blender or immersion blender to get it really smooth.
I like to do this in a separate saucepan so I can add as much or as little as I need.
Step 5: Finishing Up
Add the roux and mix some more. If the soup is too hot it will start to cook a thick roux.
Slice up a block of cream cheese and blend it into the soup, this adds an extra creaminess to the soup. You can also add some cheddar or parmesan too at this point.
Once you have everything blended, turn on the heat to a simmer and add the chicken. Let warm up to a suitable serving temperature and enjoy.
I hope this give you an idea for the basic framework of this soup. Go ahead and fell free to add and subtract where you see fit. It comes out a little different each time i make it. I started using less chicken and more cheese. This is a simple and comforting soup, give it a try and let me know what you think.
And don't forget to give me a vote for the soup contest.