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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 208.6
  • Total Fat: 6.8 g
  • Cholesterol: 24.3 mg
  • Sodium: 996.8 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 2.6 g
  • Protein: 12.7 g

View full nutritional breakdown of Broccoli Cheese Soup x calories by ingredient
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Broccoli Cheese Soup x

Submitted by: URBANK9
Broccoli Cheese Soup x

Number of Servings: 10

Ingredients

    Ingredients:

    4 cups water and 2 no/low sodium chicken bouillon cubes or equivalent granules
    2-3 cups diced potatoes
    1 bag frozen broccoli florets
    2 cups carrots
    1 onion (optional)
    2 cans condensed Healthy variety Cream of Chicken soup
    10 oz. milk (2% used in recipe)
    1 lb cheese product (light/2% milk variety)

Tips

You can also add other veggies such as cauliflower.
Leftover soup can be frozen or refrigerated.
The sodium may be high due to the cheese and canned soup, you can look for a substitute to lower the sodium content, or reduce the amount of that ingredient.


Directions

Dice the potatoes and cut carrots and onions (if using) into small pieces. Dice the Velveeta into small cubes and store in the fridge.
Pour 4 cups of water and 1-2 chicken bouillon cubes into a LARGE pot, and bring to a boil. Add diced potatoes (and carrots/onions if you're using them). After about 10 minutes, add the box/bag of broccoli. (if the pieces are very large, you can break them up into smaller pieces).
Cook about 10-15 minutes, or until the veggies are done.
Add 2 cans cream of chicken soup and one soup can of milk.
Cook, stirring often, for about 5 minutes.
Slowly add the Velveeta cubes while stirring.
Cook, stirring often, until all cheese is melted.

Serving Size: About 8-10 one cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user REDDWOLF.






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