If the broccoli florets are large, break into smaller pieces at the stalk instead of chopping them; they'll cook more quickly. Count on having dinner on the table in about 40 minutes, and serve this soup the moment it's done for the best results. In fact, if you wait, you'll find it gets thicker with time. If you have leftovers, you will want to thin the soup with a little chicken broth or milk to the desired consistency.
2 cups chopped onion
1 cup presliced mushrooms
1 garlic clove, minced
3 tablespoons butter
1.1 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
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.
This soup is great! I can't wait to make it again with the modifications suggested thoughout the comments. It was very hearty and it paired wonderfully with some crusty bread (although the bread is not absolutely necessary!). I will definitely be making this again in the near future!
Made this soup tonight for my husband & I. I substituted carrots for mushrooms, shredded sharp cheddar (1/2 the amount called for) for the processed cheese and added white wine to thin the soup some as it is very thick. I also used medium egg noodles for the pasta. Very hearty cold weather soup. Lots of leftovers, which we be lunch a couple of times this week.
This soup was delicious. I ate it for days and it just got better. I included the pasta the first time I made it, but when I made it a second time, omitted it. I liked it better. Wasn't necessary. I also added a little hot sauce.....delish.....
Rich and creamy, but not incredibly flavorful. Fit the comfot food bill, but seemed like it was missing something; not sure what. I couldn't bring myself to purchase processed cheese so I used sharp cheddar instead.
I made this for the first time, and my kids, boys age 4,8 and 10 LOVED it. I did make one change, I did not add the cheese to it while cooking, but when we served it, we topped it with Fresh Romano/Asiago Cheese. It was Fabulous!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!