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Broccoli and Chicken Noodle Soup

Broccoli and Chicken Noodle Soup (Cooking Light, March 2009)
Author Dine & Dish


  • 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


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