Broccoli and Chicken Noodle Soup

Oxmoor House
Broccoli and Chicken Noodle SoupRecipe
Oxmoor House
Traditional broccoli cheese soups often have more than 16 grams of fat and 2,000 milligrams of sodium per serving. This soup offers a healthier alternative without sacrificing the delicious flavor. If the broccoli florets are large, break them into smaller pieces at the stalk instead of chopping them; they'll cook more quickly. Thin the soup with milk if needed when reheating.
10 servings (serving size: 1 cup)


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Cooking spray
2 cups chopped onion
1 cup sliced mushrooms
1 garlic clove, minced
3 tablespoons canola oil
1.1 ounces all-purpose flour (about 1/4 cup)
4 cups 1% low-fat milk
1 (14.5-ounce) can fat-free, lower-sodium chicken broth
3 ounces uncooked vermicelli, broken into 2-inch pieces
2 cups (8 ounces) shredded light processed cheese
4 cups (1-inch) cubed cooked chicken breast
3 cups small broccoli florets
1 cup half-and-half
1 teaspoon freshly ground black pepper
1/2 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.

2. Reduce heat to medium; add canola oil to mushroom mixture, stirring to com-bine. Sprinkle flour over mushroom mixture; cook, stirring constantly, 2 minutes. Gradually add milk and broth, stirring constantly with a whisk; bring to a boil. Reduce heat to medium-low; cook 5 minutes or until slightly thickened, stirring constantly.

3. Stir pasta into mushroom mixture; cover and cook 10 minutes.

4. Add cheese to mushroom mixture, stirring until cheese melts. Add chicken and remaining ingredients to cheese mixture; cover and cook 5 minutes or until broccoli is tender and soup is thoroughly heated.


Young Chefs can:

  • Measure sliced mushrooms and broccoli
  • Help break vermicelli into pieces


Older Chefs can:

  • Add vermicelli to mushroom mixture with adult supervision
  • Add chicken and broccoli to cheese mixture with adult supervision

Created date

August 2011

Nutritional Information

Calories 320
Caloriesfromfat 0.0 %
Fat 12.7 g
Satfat 4.9 g
Monofat 4.4 g
Polyfat 1.8 g
Protein 29.2 g
Carbohydrate 22.1 g
Fiber 1.7 g
Cholesterol 71 mg
Iron 1.4 mg
Sodium 696 mg
Calcium 301 mg