Creamy Chicken Divan Soup

I have decided that Friday will be soup day at our house through the cold weather season.  It works out because it is great to eat for lunch after church.  Just a quick reheat and lunch is served.  This is soup number two and, in case you can't tell from last week and this week, I am all about soup recipes that are originally entrees right now.  This is really good.  It is pretty much a glorified broccoli soup with meat.  The Dish Washer thinks that it isn't an official meal if there is no meat involved.  Don't tell him I have a tomato soup recipe that my eye is on.  This soup whipped up in no time, especially with the help of a $4 rotisserie chicken from the grocery store.  Those things make life so easy!!  (And you can't beat the price for pre-cooked)

**UPDATED:  The original recipe called for 2 c. shredded cheddar cheese which I left out when I made my original batch of soup.  When I reheated a bowl later, I added some cheddar cheese to it and it made it so much more delicious!  Definitely add the cheddar cheese.

Creamy Chicken Divan Soup

2 Tbsp. butter
1 medium onion, chopped
1 clove garlic, minced
1/2 tsp. dried crushed red pepper
6 c. chicken broth (48 oz. can)
2 (12 oz.) packages fresh broccoli, cut into florets (about 12 cups)
1 (8 oz.) pkg. cream cheese
4 c. chopped cooked chicken
2 c. shredded cheddar cheese
salt and pepper to taste

Melt butter in Dutch oven.  Saute onion until tender.  Add garlic and red pepper and cook 2 more minutes.  Add broccoli florets and chicken broth.  Cover and bring to a boil.  Reduce heat and simmer 10 to 15 minutes or until tender.  Stir in cream cheese until melted.

Process mixture with handheld blender until smooth.  (Or use food processor in batches with cooled liquid to process.)  Once processed, add chicken.  Season with salt and pepper and serve immediately.