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Chicken Cheddar Broccoli Soup

Original Source: Maria Shevlin, Sicklerville, NJ1

Servings per Recipe: 4-6

Description: Found in a recipebook from the library.

Ingredients

  • 1 lb chicken breast, thinly chopped/sliced
  • 1 lb fresh broccoli, chopped
  • ½ c. onion, chopped
  • 2 cloves garlic, minced
  • 1 c. carrots, shredded
  • ½ c. celery, finely chopped
  • ¼ c. red bell pepper, finely chopped
  • 3 c. chicken bone broth, low-sodium
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp garlic powder
  • 1 tsp parsley flakes
  • Pinch red pepper flakes
  • 2 c. evaporated skim milk
  • 8 oz cheddar cheese, freshly shredded
  • 2 Tbsp Frank's RedHot® Original Cayenne Pepper Sauce

Instructions

  1. Place chicken, broccoli, chopped onion, garlic, carrots, celery, bell pepper, chicken broth, and seasonings into the pot and stir to mix.
  2. Secure the lid and make sure the vent is at sealing. Manually set the cook time for 15 minutes on high pressure
  3. Manually release the pressure when cook time is up. Remove the lid, and stir in evaporated milk.
  4. Place pot on sauté setting until it all comes to a low boil, approximately 5 minutes.
  5. Stir in the cheese and hot sauce.
  6. Turn off the pot by pressing Cancel as soon as you add the cheese and give it a good stir. Continue until the cheese is melted.

Serving Suggestion

Serve it up with a slice or two of whole grain bread.

  1. From the Fix-it and Forget-it: Instant Pot Comfort Food Cookbook by Hope Comerford ↩