Casserole into Soup

Every picnic, every Thanksgiving, and seemingly every special event, many of us in the family beg my mother to make her Broccoli Casserole.  A wonderful combination of broccoli, cheese, chicken, and rice that makes this dish a favorite of many. No clue where she obtained it, but it has always been a "go to" for big meals and special occasions.  Now as a self proclaimed foodie, I like to take dishes of all kinds and turn them into another form.  I have taken many main courses and turned them into soups, taken soups and turned them into sandwiches.  Whatever it is, I like to try different ways of eating the same wonderful dish.  For this time around I decided to take this casserole and turn it into a soup.  Now I know what everyone is thinking, (there already is broccoli and cheese soup), but this is just a bit different and the taste is great.  Don't be mad if you really enjoy this, because it truly is not the healthiest dish out there.  This soup contains processed cheese, and yes I know that it is not that healthy for you, but it just does the great cheesy job of making it taste better.  I believe that we should not limit ourselves to what is supposed to be good for us and what isn't.  Everything in moderation is just fine in my opinion. 

Broccoli Casserole Soup

Ingredients:

• 2 Lg boneless skinless chicken breasts
• ½ Lg white onion
• 1 clove garlic
• 56oz of Chicken stock/broth
• 16oz of water
• 1 ½ cups instant rice
• 1 ½ 12oz bag of frozen broccoli spears
• 1/4- 1/3 lb processed cheese cut into cubes
• 1 10oz can of cream of chicken
• 1 10oz can of cream of mushroom
• 2 tbs of flour
• 2 tbs of butter
• 1 cup milk
• Salt/pepper

                In a large Dutch oven sauté onion in 1 tbs of olive oil.  Once onion has softened add garlic and sauté just before turning brown.  Pour in chicken broth and water and frozen chicken breasts.  Bring to a simmer and cook for about 20 minutes until chicken is done.  Remove chicken and let cool until you are able to pull apart into small pieces.  Mix in both cans of cream of chicken and cream of mushroom into the soup mixture until incorporated.  Toss chicken back in and frozen broccoli.  As the soup continues to simmer, in a side sauté pan melt the 2 tbs of butter.  Whisk in the 2 tbs of flour to make a rue.  Whisk in the cup of milk slowly until mixture has thickened.  Next whisk in the cubes of processed cheese until the mixture has become a nice soft cheese.  Pour the cheese mixture into the soup and incorporate.  About five minutes before you are ready to serve stir in the instant rice until cooked through.  Salt and pepper to taste.  Serve with some nice toasted bread. Serves between 6 and 8 people with some leftovers.  I like to make a lot of soup so I can freeze some as well.  Enjoy!