Tonight I decided to use some broccoli that I froze a couple of months ago. I had been trying to decide what to do with it, then remembered I had some velvetta cheese in the pantry.
One chopped onion, sauteed in olive oil, couple tablespoons flour To help thickened the soup, couple cups chicken broth, one chicken breast-poached, chopped broccoli, velvetta cheese, a little garlic powder, and salt/pepper and wala!! Dinner is served…with a slice of homemade bread that I made using the extra pizza dough I made the other day.
A special thanks to my friend Michelle Petschauer Spillman for sharing the recipe with me MANY years ago when we lived at Irish Hills and worked at Holy Cross together!