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
How to Make It
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 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.
Stir pasta into mushroom mixture; cover and cook 10 minutes.
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:
Older Chefs can:
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Delicious, creamy, cheesy, perfect chicken soup. This time I made it with 1 1/2 cups of bowtie pasta instead of vermicelli. When I serve on a special occasion, I top each bowl with a bit of shredded cheddar and place under the broiler for a few minutes until bubbly. Everyone loved it, as always!
This recipe was very good but i did not follow the recipe entirely.
I used velveta cheese instead of the processed and I only eyeballed it.
I didn't cook the pasta alone for 10 min, instead i put the rest of the ingredients in at the same time so the pasta wouldn't overcook.
I also did not add mushrooms even though i'm sure it would have tasted better but my husband does not like them.
Overall it came out very very good!
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