Broccoli and Chicken Noodle Soup (makes 10 1-cup servings)
2 c. chopped onion
1 c. pre-sliced mushrooms
1 clove garlic, minced
3 Tbsp. butter
1/4 c. all-purpose flour (1.1 oz by weight)
4 c. 1% low-fat milk
1 (14 oz.) can fat-free, less-sodium chicken broth
4 oz. uncooked vermicelli, broken into 2-inch pieces
2 c. (8 oz.) shredded light processed cheese
4 c. (1-inch) cubed cooked chicken breast
3 c. small broccoli florets (8 oz.)
1 c. half-and-half
1 tsp. freshly ground black pepper
3/4 tsp. salt
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, mushrooms, and garlic to pan, sauté five 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 two minutes, stirring occasionally. Gradually add milk and broth, stirring constantly with a whisk; bring to a boil. Reduce heat to medium-low; cook ten minutes or until slightly thick, stirring constantly.
Add pasta to pan; cook ten minutes.
Add cheese to pan, and stir until cheese melts. Add chicken and remaining ingredients to pan; cook five minutes or until broccoli is tender and soup is thoroughly heated.
Recipe from Cooking Light
Nutrition information per serving:
Total fat 12.3g
Saturated fat 6.8g
Dietary fiber 1.9g