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.
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
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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