soups of
Warm the belly with hearty stews and creamy soups Story by Vanessa Gabel and Kaitlyn Gabel FROM VANESSA When the weather is frigid, people gravitate toward comfort foods. The warmth and sustenance they provide are welcome on a frosty day. If you grew up in the northeast, you likely have fond memories of a blustery snow day, when after playing with your friends for hours, your mom or dad served a steaming bowl of soup. You may, or may not, remember which soup was served, but you probably remember how you felt as you were telling your folks abou the excitement of the day and, I am guessing, you remember the delicious aroma and flavor of the soup. To help you create your own “comfort” memories during this winter season, here’s a soup that I would like to share with you to create your own memories this wintery season. This Cheesy Chicken Broccoli Soup recipe is incredibly easy and can be adapted for a crock pot, pressure cooker, or stove top. During my middle and high school years, I remember distinctly that it was always served with a sticky bun and a Cheddar cheese cube at my school. To this day, that’s all I can think of pairing with this soup. If you disagree and argue that crusty bread or another option for a side would be a steamy batch of parmesan garlic knots. I cook mine in the air fryer with a can of biscuits cut in half, basted 28
WINTER 2022 | INSIDE PENNSYLVANIA
Metro Creative Library
CHEESY CHICKEN BROCCOLI SOUP Ingredients: 1 lb boneless skinless chicken breasts 5 cups chicken broth 3/4 lb potatoes, cubed 1 onion, chopped ground pepper 1/4 cup flour 1 cup heavy cream 1 12 oz bag of frozen broccoli florets 1 1/2 cup Cheddar cheese, shredded 1/2 cup Parmesan cheese, grated Directions: 1. Add chicken breasts, broth, potatoes, and
onion to a pressure cooker. Sprinkle with salt and pepper. 2. Cook on high pressure for 30 minutes. Manually release the pressure. You could also cook these ingredients in a crock pot or dutch oven at over a longer period of time. 3. Shred the cooked chicken into bite size pieces. 4. In a medium bowl, whisk together the flour and heavy cream. Pour the mixture into the pressure cooker and
stir to combine. Turn to the saute setting and cook until the soup has thickened – about 10-15 minutes. 5. Add the broccoli and cheese and stir until the cheese is melted. 6. Garnish with sour cream and more cheese, and season with additional salt and pepper, if desired. If you find yourself low on either of these cheeses, feel free to also substitute your favorite kind.
