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Broccoli and Chicken Noodle Soup Recipe

Looking for an easy Broccoli and Chicken Noodle Soup recipe? Learn how to make Broccoli and Chicken Noodle Soup using healthy ingredients.


Submitted by tabathajones

Makes 10 servings



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.

Recipe Ingredients for Broccoli and Chicken Noodle Soup

1 Cooking spray
2 cups chopped onion
1 cup mushrooms, sliced
1 garlic clove, minced
3 tablespoons butter
1 1/10 ounces all-purpose flour (about 1/4 cup)
4 cups 1% low-fat milk
14 ounce fat-free, less-sodium chicken broth
4 ounces uncooked vermicelli, broken into 2-inch pieces
2 cups light processed cheese, shredded
4 cups chicken breast, cubed cooked
3 cups broccoli florets
1 cup half-and-half
1 teaspoon freshly ground black pepper
3/4 teaspoon salt

Recipe Directions for Broccoli and Chicken Noodle Soup

  1. Photo: Randy Mayor; Styling: Melanie J. Clarke

  2. Broccoli and Chicken Noodle Soup

  3. 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.

  4. Cooking spray

  5. 2 cups chopped onion

  6. 1 cup presliced mushrooms

  7. 1 garlic clove, minced

  8. 3 tablespoons butter

  9. 1.1 ounces all-purpose flour (about 1/4 cup)

  10. 4 cups 1% low-fat milk

  11. 1 (14-ounce) can fat-free, less-sodium chicken broth

  12. 4 ounces uncooked vermicelli, broken into 2-inch pieces

  13. 2 cups (8 ounces) shredded light processed cheese (such as Velveeta Light)

  14. 4 cups (1-inch) cubed cooked chicken breast

  15. 3 cups small broccoli florets (8 ounces)

  16. 1 cup half-and-half

  17. 1 teaspoon freshly ground black pepper

  18. 3/4 teaspoon salt

  19. 1. 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.

Categories

Chicken, Main Dish, Soup

Nutrition Facts
Serving Size 316.2g
Amount Per Serving
Calories
346
Calories from Fat
138
% Daily Value*
Total Fat
15.3g
24%
Saturated Fat
8.5g
42%
Trans Fat
0.0g
Cholesterol
89mg
30%
Sodium
664mg
28%
Potassium
534mg
15%
Total Carbohydrates
22.9g
8%
Dietary Fiber
1.7g
7%
Sugars
9.0g
Protein
28.7g
Vitamin A 15% Vitamin C 43%
Calcium 30% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in niacin
  • High in phosphorus
  • High in selenium
  • High in vitamin C
  •   Bad points
  • High in saturated fat
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