Chicken Divan Soup


2 tbsp. butter

1 medium sized onion chopped

1 clove garlic chopped

1/4 tsp. crushed red pepper

48 ounces chicken broth

12 cups fresh broccoli florets

1 - 8 oz. pkg. cream cheese cut into cubes

4 cups chopped, cooked chicken

1 - 8z. block cheddar cheese, shredded

Toasted slivered almonds


1. Melt butter in a Dutch Oven over medium high heat, add onion and sauté 5-

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 10-15 minutes or until broccoli is tender. Stir in cream cheese.

2. Process the mixture with a hand held blender until smooth. Add chicken and

shredded cheddar cheese. Cook, stirring occasionally until cheese has melted.

Season with salt & pepper to taste. Sprinkle with almonds and serve.

Makes about 12 cups

Presented by: Barbara Tenney

Air Date: February 5, 2014


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