Broccoli soup for Mad About Food column by Michelle Madden in Cedar Rapids, Iowa on Wednesday, Sept. 11, 2024. (Savannah Blake/The Gazette) — Broccoli Soup with Rotisserie Chicken. (Savannah Blake/The Gazette)

Only three months left in 2024. Where has the year gone? Time to start thinking of where to put those houseplants before it gets too cold for them to be outside, kids are back in school, and well, let’s be honest, the pumpkin spice is at an all time high. All of that plus the neighbors are putting up their Halloween decorations, which all screams fall!

I’m ready. I call fall soup season. I love soup so much. Even though it’s still pretty warm out, I have already got started making soup like this yummy recipe for Broccoli Cheddar Soup with rotisserie chicken. You can make the soup as loose or as thick as you’d like it. I like mine more loose so I can soak the cheesy broth up with my Italian crusty bread or roll.

Reach Michelle Madden at Da Munchie Plug LLC on Facebook.

Recipe

Broccoli Cheddar Soup with Rotisserie Chicken

1/4 cup butter

1/2 medium chopped onion

1/4 cup flour (I wish that I had used a cornstarch slurry instead. To do it you mix 1/4 cup cornstarch with a few tablespoons of water until you create a paste. You add the slurry at the end of cooking to thicken the soup.)

2 cups half-and-half cream

2 cups low-sodium chicken stock or broth

1/2 pounds broccoli, (about 3 cups), chopped into bite size pieces

1 cup carrot, cut julienne (or you can buy matchstick carrots in the produce section of most grocery stores)

1/4 teaspoon nutmeg (optional but brings out the flavor)

8 ounces grated sharp cheddar cheese (about 2 cups)

1 to 2 cups shredded rotisserie chicken

salt and pepper to taste

Directions

Melt the 1/4 cup butter and saute the onions on the stovetop until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1 to 2 minutes.

Whisk in the half-and-half and chicken broth. You can substitute heavy cream for the half-and-half, if you prefer.

Add the broccoli florets, shredded rotisserie chicken (I got mine at Hy-Vee in the produce section near the salad mixes) and carrots. Cook over medium-low heat for 20 to 25 minutes or until the broccoli and carrots are tender.

Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup with an immersion blender and stir it in for a smoother soup (that’s what I do). Return to low heat and add the cheese. If your heat is too high, your soup can get grainy. Stir in the nutmeg if desired.

Serve with crusty bread.

Source: “The Girl Who Ate Everything “

I love broccoli cheddar soup, but I wanted to elevate a classic and the rotisserie chicken adds a nice smokey taste. The protein adds a bit more sturdiness to the soup. I had no issues with my soup being grainy. Some people like to take a ladle full of soup and blend it until smooth in a blender and then add it back into the pot in order to get the smooth and creamy texture. Others use an immersion blender or a whisk. Either way works, but don’t be afraid to explore. After all that’s how we come up with the best recipes.

I love versatile food options. I love veggies so I’m going to try adding potatoes. I’ve thought of adding many different ingredients to this soup from spicy to savory. This soup is so delicious as well as the ultimate comfort food so let’s roll up our sleeves, wash our hands and get started creating our very own version of Broccoli Cheddar Soup with Rotisserie Chicken.