When the weather is cold, people are drawn to comfort foods. The warmth and food they serve are welcomed on a frosty day. If you grew up in the Northeast, you’ll likely have fond memories of a snowy, windy day, when after playing with your friends for hours, your dad served you a bowl of steamed soup. You may or may not remember what kind of soup was served, but you probably remember how it felt when you were telling your people about the excitement of the day, and I think you remember the delicious aroma and flavor of the soup.
To help you create your own “comfort” memories during this winter, here is a soup that I would like to share with you to create your own memories this winter season. This chicken broccoli cheese soup recipe is super easy and can be adapted to a crock pot, pressure cooker or stovetop.
During my middle and high school years, I vividly remember it was always served with sticky bun and cheddar cheese cube in my school. To this day, that’s all I can think of to pair with this soup. If you disagree and argue that crusty bread or any other option for the side would be a steamy bunch of garlic Parmesan knots. I cook mine in the air fryer with a packet of crackers cut in half, drizzled with oil, garlic, and freshly grated Parmesan cheese. It can be eaten on the side or dipped in soup. Nobody can stop at just one! Add a delicious piece of fruit and you have a wonderful piece of “warm me”.
I take some time to cut and assemble everything. I wouldn’t try to make it happen before work if you, like me, are short on time in the morning.
Before now, I had never heard or tried a meal that started with beef broth, let alone a recipe with it. I also never made beef stroganoff, so I took a huge leap in faith in this recipe, and couldn’t be happier with the results. I loved the broth in the soup because it was barely thick, was very filling, and had so many different flavors that it just exploded in my mouth.
The recipe called for red wine and mushrooms, but I decided to leave it out and it’s still great. The recipe requires placing the raw pasta at the bottom of the pot when serving and pouring the soup over the pasta to cook it. While that worked, the noodles were still a bit tough, so I ended up pouring the noodles into the soup and mixing it that way which made the meal more enjoyable. Although the recipe is incredibly tasty and filling, it takes some time to prepare, and you need to monitor it during cooking. However, it is very easy to make when all the ingredients are lumped together and ready to be mixed.
This meal was delicious with noodles, but a delicious alternative could be rice or mashed potatoes, or it could simply be served with vegetables like green beans or broccoli. Since the meal was already simmering, the noodles were cooked much faster than having to take water to boil, cook and drain the noodles, so this aspect of the recipe saves a lot of time. To save money and time, too, you can roast another meal and use your leftovers for this recipe so you’ll use up the leftovers and don’t have to deal with the mess of cooking the meat. To reduce even more time, you can throw all the ingredients in a slow cooker or even a quick cooker and get the same result. Since my family is big on making every recipe around chicken, this meal was a great change, getting chicken at every meal was tiring, it was incredibly filling and different flavour.
Beef stroganoff originated in Russia around the 19th century. During the beginning of World War II, beef stroganoff was a popular dish served in hotels around China. Then immigrants from China brought the recipe to America around the 1950s, after which it became more common. The recipe is still prepared in many different ways that can be adapted to anyone’s needs. Love this recipe and love all the memories it will make during the cold winter.