This soup is fantastic! Easy too. Don't let all the ingredients intimidate you, it's an easy recipe. I boiled the chicken last night so it would be ready to chop and use today. ENJOY!!!!!
BROCCOLI AND CHICKEN NOODLE SOUP (COOKING LIGHT)
Cooking spray
2 cups chopped onion
1 cup presliced mushrooms
1 garlic clove, minced
3 tablespoons butter
1.1 ounces all-purpose flour (about 1/4 cup)
4 cups 1% low-fat milk
1 (14-ounce) can fat-free, less-sodium chicken broth
4 ounces uncooked vermicelli, broken into 2-inch pieces
2 cups (8 ounces) shredded light processed cheese (such as Velveeta Light)
4 cups (1-inch) cubed cooked chicken breast
3 cups small broccoli florets (8 ounces)
1 cup half-and-half
1 teaspoon freshly ground black pepper
3/4 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 butter to mushroom mixture, stirring until butter melts. Sprinkle mushroom mixture with flour; cook 2 minutes, stirring occasionally. Gradually add milk and broth, stirring constantly with a whisk; bring to a boil. Reduce heat to medium-low; cook 10 minutes or until slightly thick, stirring constantly. Add pasta to pan; cook 10 minutes. Add cheese to pan, and stir until cheese melts. Add chicken and remaining ingredients to pan; cook 5 minutes or until broccoli is tender and soup is thoroughly heated.
Yield: 10 servings (serving size: 1 cup)
CALORIES 317 ; FAT 12.3g (sat 6.8g,mono 2.9g,poly 0.9g); CHOLESTEROL 74mg; CALCIUM 179mg; CARBOHYDRATE 23.8g; SODIUM 723mg; PROTEIN 27.5g; FIBER 1.9g; IRON 1.6mg
Cooking Light, MARCH 2009
