Growing up, my dad was “Mr. Mom.” As a single parent raising my older brother and me, suffice it to say my dad had no choice but to cook for us.
Eating dinner out at a restaurant was a rare but wonderful treat and we almost never ate fast food (for which now I am thankful).
I remember clearly a few staples that my dad cooked every week like spaghetti with meat sauce, occasionally served with a side of green beans, which my brother liked to throw at me from across the table when my dad wasn’t looking, hamburgers with tater tots, pork chops with macaroni and cheese, “cheap pizza” (found over in the dairy section of the store by the cheese and not the DiGiorno pizza you can now get frozen) just to name a few.
Simple foods…foods that appealed to most kids. My brother and I never complained. To us having our dad cook was “normal.”
Every Sunday my dad would make a feast. Our Sunday dinners would include meatloaf with mashed potatoes, stuffed peppers, pot roast, or ham. These are some of my best memories growing up.
It’s not until I became an adult that I learned to appreciate a good home cooked meal. And yes, I am proud to say that my very own father taught me how to cook.
Recently, my dad joined Facebook. I know that doesn’t seem like a big deal for most, but for my dad it is. I came across a post from him, and I was very proud that he posted a picture of the dinner he made along with the detailed recipe.
Here is the description that my dad posted along with the recipe that I just had to share with you…our readers.
“With it getting cold outside I decided to make some soup for supper and it turned out fantastic. I found a recipe I liked and made a few changes that made it even better. Hope you try it and enjoy it.”
Chef Parker
Broccoli & Cheese Soup with Chicken
- 32 oz. Chicken broth
- 1 bunch Broccoli chopped (may use 10 oz. package of frozen/chopped Broccoli)
- 1 medium carrot, grated
- 3 tablespoons Butter
- 3 tablespoons flour
- 2 cups milk
- 1 lb. Velveeta cheese/cubed
- 1 can (10-3/4 ounces) cream of chicken soup
- 2 tablespoons minced onion
- 1 tablespoon Worcestershire sauce
- 2 chicken breast
Boil chicken in water until done, drain and let cool, shred with a fork.
Pour chicken broth into a sauce pan; add the carrots and broccoli, heat over medium heat until soft (about 5 min.) Do Not Drain
In a large Dutch oven melt the butter over medium to low heat, slowly stir in the flour (basic Rue). Once flour is absorbed, slowly add the milk, stirring constantly.
When the mixture thickens add the chicken soup and cheese, onion and Worcestershire sauce.
When cheese has melted, slowly add the broccoli, carrot and broth. Stir mixture and add shredded chicken, Cook for 5 to 10 minutes on low heat.
————————-
If you like to cook, like both my dad and I do, then try his Broccoli & Cheese Soup with Chicken recipe. With the weather is getting colder out, it is time to get those crock pots, Dutch ovens, and comfort food recipes out.
What are some of your favorite childhood dinner and food memories? Comment below!
