Categories: April2011, Broccoli, Soups
Ingredients
- Cooking spray
- 2 cups chopped onion
- 1 cup presliced mushrooms
- 1 garlic clove, minced
- 3 tablespoons butter
- 1.1 ounces all-purpose flour (about 1/4 cup)
- 4 cups 1% low-fat milk
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 4 ounces uncooked vermicelli, broken into 2-inch pieces
- 2 cups (8 ounces) shredded light processed cheese (such as Velveeta Light)
- 4 cups (1-inch) cubed cooked chicken breast
- 3 cups small broccoli florets (8 ounces)
- 1 cup half-and-half
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon salt
Directions
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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.