Rating: 4 stars
36 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 6
  • 4 star values: 13
  • 5 star values: 16

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.

Holly Kapherr
Recipe by Cooking Light March 2009

Gallery

Credit: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

317 calories; fat 12.3g; saturated fat 6.8g; mono fat 2.9g; poly fat 0.9g; protein 27.5g; carbohydrates 23.8g; fiber 1.9g; cholesterol 74mg; iron 1.6mg; sodium 723mg; calcium 179mg.
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