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Oxmoor House Photo by: Oxmoor House

Broccoli and Chicken Noodle Soup

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.

Oxmoor House AUGUST 2011

  • Yield: 10 servings (serving size: 1 cup)

Ingredients

  • 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

Preparation

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:

 

Older Chefs can:

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 320
  • Calories from fat: 0.0%
  • Fat: 12.7g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 1.8g
  • Protein: 29.2g
  • Carbohydrate: 22.1g
  • Fiber: 1.7g
  • Cholesterol: 71mg
  • Iron: 1.4mg
  • Sodium: 696mg
  • Calcium: 301mg
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Broccoli and Chicken Noodle Soup Recipe

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