Chicken Noodle Boccoli Cheddar Soup
Ingredients#
Amount | Ingredient |
---|---|
1 part | Chicken |
1 part | Noodles |
2 parts | Broccoli |
4 parts | Water or stock |
To taste | Bullion cubes (Whichever you like, only if you’re not using stock) |
To taste | Salt |
1 slice/25g chicken | American cheese |
Parts are all by weight, not volume
Steps#
- Cook your chicken however you want, I boiled it for about 45 minutes because it’s fine.
- Cut the broccoli into small pieces. You’ll be blending it later, so the smaller the better. If you’re using frozen broccoli we’ll handle that later, ignore this.
- Cook the noodles to a bit under the box instructions (I used macaroni, cooked for 2 mins shy of done.
- Cook the broccoli in the stock/water with bullion cubes for about 10-15 minutes
- While that’s doing, shred the chicken
- Once the broccoli is done, if you have a regular blender use that. If you have a stick blender, and are using frozen broccoli, use a potato masher on it first, then blend it.
- Melt the cheese in, stirring constantly until it’s fully melted
- Taste your food and adjust as necessary. Does it taste bland? Add bullion. Does it taste like it needs more salt? Add salt. Needs more cheese? Add it.
- Add the chicken, and noodles in, and serve!
Shockingly tasty for how half-baked the idea was when I decided I wanted to try it.