Creamy Chicken Broccoli Baked Potato Soup
4 tbsp. flour (sprouted, unbleached, brown rice, even navy bean — your choice)
1 4 – 6 oz. chicken breast, chopped into bite-sized pieces
1/2 lb. fresh broccoli, chopped
3 – 4 medium baked potatoes
Real Salt and pepper to taste
Cheddar cheese, bacon, and green onions for serving
1. Heat a large soup pot over medium heat. Melt the butter and add the onions.
2. Saute until softened. Add the flour and stir it up to form a roux.
3. Add the chicken stock and stir until smooth.
4. Add your broccoli and chicken, plus some salt, pepper, and parsley. Allow the soup to simmer for 15 – 20 minutes, until the chicken and broccoli are completely cooked. Then add the flesh of the baked potatoes.
5. Reserve the potato skins! Stir the soup, and add the milk. If the soup is not as thick as you want, whisk a little flour into the cold milk before adding it to thicken the soup further.
6. Serve the soup as soon as the potato is heated through and it is as thick as you want. Less than five minutes after adding the final ingredients! Yes, the soup comes together quickly.
7. Add some cooked, crumbled bacon, shredded cheddar, and/or green onions to the top of the soup. Delicious.
You can find this, and other delicious recipes from Kate Tietje at modernalternativemama.com