Broccoli and Chicken Noodle Soup

By nurseliz

Ingredients

• Cooking spray $
• 2 cups chopped onion$
• 1 cup presliced mushrooms
• 1 garlic clove, minced
• 3 tablespoons butter
• 1 1/10 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

Details

Servings 10

Preparation

Step 1

Preparation

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.

Nutritional Information
Amount per serving

Calories: 317
Fat: 12.3g
Saturated fat: 6.8g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 0.9g
Protein: 27.5g
Carbohydrate: 23.8g
Fiber: 1.9g
Cholesterol: 74mg
Iron: 1.6mg
Sodium: 723mg
Calcium: 179mg