Broccoli and Chicken Noodle Soup is not a typical chicken noodle soup. The addition of cheese, milk, and half and half give the soup a thick creamy consistency. This soup is especially delicious during the cold winter months. As you cook the soup, add more chicken broth if you like a thinner soup. If you have leftovers, you may want to thin the soup with a little chicken broth or milk to the desired consistency.
Broccoli and Chicken Noodle Soup
Cooking spray or oil
2 cups chopped onion
1 cup sliced mushrooms
1 garlic clove, minced
3 tablespoons butter
1/4 cup all-purpose flour
4 cups 1% low-fat milk
2 cups chicken broth made with 2 cups boiling water and 1 tablespoon Watkins Chicken Soup and Gravy Base
4 ounces uncooked vermicelli or spaghetti, broken into 2-inch pieces
2 cups (8 ounces) shredded low-fat cheddar cheese or 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 Watkins Black Pepper
3/4 teaspoon salt
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray or a small amount of oil. Add onion, mushrooms, and garlic to pan; saute 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 and 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 and stir until cheese melts. Add chicken and remaining ingredients; cook 5 minutes or until broccoli is tender and soup is thoroughly heated. Serve immediately with crackers, crusty bread, or corn bread.
Makes 10 one cup servings.
Tip
Substitute egg noodles for the pasta.
Set aside some of the cheese to sprinkle on the bowls of soup as you serve them.
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