Broccoli and Chicken Noodle Soup

5 Ratings
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  • 4 1
  • 3 0
  • 2 0
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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.

By CL Test Kitchens
Recipe by Oxmoor House August 2011

Gallery

Credit: Oxmoor House

Recipe Summary

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

Directions

  • 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.

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  • 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:

Chef's Notes

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.

Nutrition Facts

Per Serving:
320 calories; fat 12.7g; saturated fat 4.9g; mono fat 4.4g; poly fat 1.8g; protein 29.2g; carbohydrates 22.1g; fiber 1.7g; cholesterol 71mg; iron 1.4mg; sodium 696mg; calcium 301mg.
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