Broccoli and Chicken Noodle Soup

Broccoli and Chicken Noodle Soup Recipe
Photo: Randy Mayor; Styling: Melanie J. Clarke
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.


10 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 317
Fat 12.3 g
Satfat 6.8 g
Monofat 2.9 g
Polyfat 0.9 g
Protein 27.5 g
Carbohydrate 23.8 g
Fiber 1.9 g
Cholesterol 74 mg
Iron 1.6 mg
Sodium 723 mg
Calcium 179 mg


Cooking spray
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
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


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.

Holly Kapherr,

Cooking Light

March 2009
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