Broccoli and Chicken Noodle Soup
You can never have too many main course recipes, so give Broccoli and Chicken Noodle Soup a try. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 363 calories, 28g of protein, and 18g of fat each. Autumn will be even more special with this recipe. A mixture of pepper, broccoli florets, pre mushrooms, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the low fat milk you could follow this main course with the Salted Caramel Brownie Milkshake as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.
Add onion, mushrooms, and garlic to pan; saut 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.