Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield
10 servings (serving size: 1 cup)

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.

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 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.

Ratings & Reviews

Left out ingredients

Mollysmom
March 24, 2015
When do you use the half and half?....not stated above

mamschul's Review

Kierklo
December 05, 2013
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!

Lisa58gd's Review

tktgurl
March 21, 2013
Can't wait to try it.

sgillis's Review

ShelleyB
December 27, 2012
N/A

whatsintheoven's Review

HealthyBrandy
November 25, 2012
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.

eheinrich's Review

Lisa58gd
September 09, 2012
N/A

promogal's Review

heidala
April 11, 2012
Very tasty, rather thick-had to add more chicken broth. Cold weather meal.

Kierklo's Review

PinkRainDear
November 17, 2011
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.....

ChefAmandaLynn's Review

peonypartygirl
March 28, 2011
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.

PinkRainDear's Review

SaraSullivan
February 05, 2011
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!