A quick and delicious comforting soup for those rainy May days! From beginning to end, the entire recipe takes about 1 hour to make. All you need are a few simple ingredients from the store. Fast and delicious and is great for leftovers the next day. Just make sure to make plenty of garlic croutons as I can almost guarantee that one batch will not be enough!
3 tbsp unsalted butter
1 medium yellow onion, diced
3 celery stalks, diced
1 cup fresh broccoli florets, chopped
4-12 oz boxes Pacific Foods cream of chick soup
1/2 tsp crushed red pepper flakes
1/2-1 tsp dried dill
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp garlic powder
1/2 tsp sugar
1 rotisserie chicken with skin and bones removed (2 cups chicken total)
1/2 cup 2% milk
1 cup reduced fat cheddar cheese, shredded
1/2 package pie crust, thawed
2 tbsp Johnny's Garlic Spread Seasoning (available at Costco) or garlic powder
In a large pot, melt butter over medium high heat. Add onions, celery and broccoli and cook to soften about 3-5 minutes. Stir in cream of chicken soup, red pepper flakes, dill, salt, pepper and sugar. Use a whisk to combine, then add in cooked chicken and milk. Heat over medium heat until warm, about 10-15 minutes.
To make garlic croutons, unroll thawed pie crust (for one crust). Cut into strips and lay on parchment paper lined baking sheet. Sprinkle with garlic spread seasoning or garlic powder. Bake in a 450 degree oven for 6-8 minutes, until browned. Remove from oven. You may want to consider making two batches because we normally gobble up the first batch when I serve this soup the first time.
Ladle soup into bowls and top with grated cheese and pie crust strips. So good and so easy...enjoy!
Recipe adapted from: www.shugarysweets.com