Broccoli, Ham and Cheddar Soup for Two

Weekends are perfect for making soup.  There is usually lot’s of time for chopping, dicing, and simmering.  This weekend I made a pot of Buffalo Wing Chicken Soup, along with a pot of Broccoli, Ham and Cheddar Soup.

I made both soups in less than an hour (with the help of hubby chopping and dicing) and served them for dinner with a loaf of warm French bread. 

I’ve been thinking how much fun a soup party would be.  Everyone could bring a pot of their favorite homemade soup, along with their recipes to share.  Throw in a big tossed salad, some bread, and there you have it.

Broccoli, Ham and Cheddar Soup

4 tbsp. margarine

1 small onion, diced

1/8 c.  diced celery

6 mini carrots, sliced thin

2 cloves of garlic, crushed

1/2 c. diced ham

2 c. broccoli florets, chopped into small pieces

3 tbsp. flour

2 c. chicken broth

2 c. skim milk

1/8 tsp. black pepper

1 c. sharp cheddar cheese, grated

In a large pot add margarine, onion, celery,  and garlic.  Sauté until vegetables are soft and tender.  Add diced ham, carrots and broccoli, cook for about two minutes.   Stir in flour.  Add chicken broth, milk, and pepper; simmer on low heat for 15 minutes.  Add cheese and stir thoroughly.  Turn off heat and let soup sit for about 5 minutes before serving.

Makes a little over two servings.

If you were going to a soup party what kind would you make to share?

Congratulations to Sandra of Sweet Sensations, the lucky winner of my Hershey Candy giveaway! 


Get Out Your Soup Making Pot

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One thing I’m going to try to make more of this fall is homemade soup, and the first soup on my list was Buffalo Wing Chicken Soup.

My inspiration to make this soup came from the RiverPark Grille in Waterloo, NY.  My husband nearly always orders this when we visit there.  And I’m always up for a few tastes of his, but on occasion, I’ve found it a bit too spicy for my blood.  That doesn’t seem to slow him down though.

I did some searching on-line and tracked down a recipe from the cool blog, (check it out).  I used the sports-glutton’s recipe as a guide but I did adapt it to fit our tastes. 

This is a great game day soup, but it’s not for those who are watching fat and calories. 

** I have adjusted this recipe since first publishing it.  This version is not as heavy and thick as the picture depicts.

Buffalo Wing Chicken Soup

1 small – medium onion, diced

1/4 c. celery, diced

2 cloves garlic, minced

1/2 c. margarine

3 tbsp. all-purpose flour

4 c. chicken broth

1 c. skim milk

1/2 c. light cream

1/4 c. sour cream

3/4 c. mozzarella cheese, grated

1/4 c. Mexican cheese, grated

Pinch of salt

1/4 tsp. black pepper

1/3 c. Frank’s Hot Sauce

3 c. cooked chicken, cubed (I used a store-bought rotisserie chicken)

In a large stock pot, add margarine, onion, celery and garlic.  Sauté on medium heat until veggies are light golden brown.

Add flour to margarine and veggie mixture; stir completely.  Once veggies, butter and flour are completely mixed, add chicken broth and milk, whisk all ingredients together and bring to a boil on medium heat for one minute; stirring constantly.  Remove from stove, puree ingredients, and return to heat.

On low heat, pour in light cream, sour cream, cheese, hot sauce, and salt and pepper.  Cook until cheese is completely melted. 

Add chicken to the pot and simmer for 10 minutes.  Pour into bowls and serve with a dollop of  your favorite blue cheese dressing.  Drizzle hot sauce on top.

** Cooks note:  My suggestion is to start out with a 1/3 cup of hot sauce.  If it’s not spicy enough, turn it up a notch like I did.

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What is the first soup you’re going to make this fall season?

Creamy Chicken Asparagus Soup

When I was a kid my winter days were filled with sledding, ice skating, skiing, igloo building and snowball fights. But as I’ve gotten older, winter has lost some of it’s appeal to me. 

Maybe as a kid it was my friends that motivated me to get outside, or maybe it was my mother who insisted my sister and I find something to do – other than torment each other. 

Regardless, it’s been a cold and snowy weekend here in the Finger Lakes.  Not complaining though, the big snow maker in the sky has tread lightly on our region so far this year.  We’ve had  a lot of unseasonably  warm, and yes, sunny days. 

Whether you hibernate, or love spending the day outside, this soup will warm your spirits and fill you up.

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1 pound thin fresh asparagus

3 small potatoes, peeled and diced

1 large onion, chopped

2 celery ribs, chopped

1 large carrot, chopped

2 teaspoons dried parsley flakes

2 garlic cloves, minced

6 tablespoons olive oil, divided

1 32 oz. container of chicken broth

1 teaspoon salt

1/2 teaspoon pepper, divided

2 cups cooked boneless chicken breast, cubed

2 cups half-and-half cream


Cut tips from asparagus spears – approximately 1/4 of the way down the spear; cut tips in half again; set aside. Place stalks in a large stock pot and cover with water (you will need 3 1/2 cups of broth later so be generous with the water). Bring to a boil and reduce heat.  Cover and simmer for approximately 40 minutes.  Remove from heat.

Strain 31/2 cups asparagus broth from the pot and set aside. Discard stalks; rinse pot for late use.

In large sauté pan, add 3 tbsp. of oil, potato, onion, celery, carrot, parsley and garlic. Cook until vegetables are tender; set aside

In a medium sauté pan, add 3 tbsp. oil: cube chicken breast and cook until lightly browned; set aside.

In stock pot, add chicken, sautéed vegetables, asparagus tips, reserved asparagus broth, chicken broth, salt, and 1/4 teaspoon pepper. Bring to a boil, reduce heat, and simmer uncovered for about 30 minutes.  Cool slightly.

Add cream and remaining 1/4 tsp. of pepper. Bring to a boil and reduce heat; simmer uncovered for 5 minutes.

Makes about 10 servings (about 2 quarts).

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What is your favorite soup?