Broccoli and Chicken Noodle Soup

Broccoli and Chicken Noodle Soup
Photo by Randy Mayor

Ingredients

  • 4 cups 1% low-fat milk
  • 2 cups (8 ounces) shredded light processed cheese (such as Velveeta Light)
  • 4 cups (1-inch) cubed cooked chicken breast
  • 4 cups 1% low-fat milk
  • 1 teaspoon freshly ground black pepper
  • 2 cups (8 ounces) shredded light processed cheese (such as Velveeta Light)
  • 2 cups chopped onion
  • + 23 more ingredients
    • 3 cups small broccoli florets (8 ounces)
    • 3 tablespoons butter
    • 1.1 ounces all-purpose flour (about 1/4 cup)
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • 1 cup presliced mushrooms
    • 1 garlic clove, minced
    • 4 ounces uncooked vermicelli, broken into 2-inch pieces
    • ¾ teaspoon salt
    • 3 cups small broccoli florets (8 ounces)
    • 4 cups (1-inch) cubed cooked chicken breast
    • Cooking spray
    • ¾ teaspoon salt
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • 1 cup half-and-half
    • 1 cup half-and-half
    • 1.1 ounces all-purpose flour (about 1/4 cup)
    • 1 cup presliced mushrooms
    • 4 ounces uncooked vermicelli, broken into 2-inch pieces
    • 3 tablespoons butter
    • 2 cups chopped onion
    • 1 teaspoon freshly ground black pepper
    • 1 garlic clove, minced
    • Cooking spray

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 f...

View full recipe at My Recipes

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