Although it is getting a little warm to think about soup, I used this as a base for three quick weeknight meals. Just a couple of cans, some leftover chicken, and fresh broccoli for a delicious homemade soup on the first night. I use evaporated milk in this recipe because it can take higher cooking temperatures than cream or milk. Since I will be using it over a few days, I can reheat it to boil without having to worry about it breaking or curdling. You can substitute milk or cream, just be careful when reheating not to bring it to a full boil.
1 cup chicken broth
2 cups water
2 cups broccoli, cut into bite size pieces
1 cup cooked chicken, deboned and cubed
1 can evaporated milk
salt to taste
Add broth, water, and broccoli to a large stockpot and bring to a boil over high heat. Reduce heat to medium and simmer until broccoli is tender when pierced with a fork. Transfer broccoli to a blender and add enough broth to fill half way. Be careful not to overfill blender. Process in batches if you need to. Return processed broccoli to stock pot. Add cubed chicken and evaporated milk. Taste for salt. Bring to a simmer to warm.
[...] used the broth from my broccoli chicken soup plus a technique I first read about on the blog Ideas in Food to make a delicious, creamy risotto [...]