Broccoli and chicken noodle soup

Dinner tonight, March 7, 2014
Dinner tonight, October 30, 2013
Served nice garlic bread
10 Servings

  • Cooking spray
  • 2 cups chopped onion
  • 1 cup sliced mushrooms
  • 1 garlic clove, minced
  • 3 tablespoons canola oil
  • 1 1/10 ounces all-purpose flour (about 1/4 cup)
  • 4 cups 1% low-fat milk
  • 1 (14.5-ounce) can fat-free, lower-sodium chicken broth
  • 3 ounces uncooked vermicelli, broken into 2-inch pieces
  • 2 cups (8 ounces) shredded light processed cheese
  • 4 cups (1-inch) cubed cooked chicken breast
  • 3 cups small broccoli florets
  • 1 cup half-and-half
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon salt

1) Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, mushrooms, and garlic to pan; sauté 5 minutes or until liquid evaporates, stirring occasionally.

Reduce heat to medium; add canola oil to mushroom mixture, stirring to com-bine. Sprinkle flour over mushroom mixture; cook, stirring constantly, 2 minutes. Gradually add milk and broth, stirring constantly with a whisk; bring to a boil. Reduce heat to medium-low; cook 5 minutes or until slightly thickened, stirring constantly.

Stir pasta into mushroom mixture; cover and cook 10 minutes.

Add cheese to mushroom mixture, stirring until cheese melts. Add chicken and remaining ingredients to cheese mixture; cover and cook 5 minutes or until broccoli is tender and soup is thoroughly heated.

5) Measure sliced mushrooms and broccoli

Help break vermicelli into pieces

7) Add vermicelli to mushroom mixture with adult supervision

Add chicken and broccoli to cheese mixture with adult supervision

Serving size: 1 cup

Nutritional notes:
Amount per serving
Calories: 320
Calories from fat: 0.0%
Fat: 12.7g
Saturated fat: 4.9g
Monounsaturated fat: 4.4g
Polyunsaturated fat: 1.8g
Protein: 29.2g
Carbohydrate: 22.1g
Fiber: 1.7g
Cholesterol: 71mg
Iron: 1.4mg
Sodium: 696mg
Calcium: 301mg

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