Tina's Chicken Broccoli cheddar soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Milk, 2%, 2 quartWater, tap, 32 fl ozBroccoli, frozen, (2 lb) or moreOnions, raw, 1 cup, choppedChicken Breast 1 lb (optional)*Canola Oil, 3 tbsp *Flour, white, .5 cup Kal Nutritional Yeast Flakes, 3 tbsp (optional)*Wyler's Chicken Cubes (Instant Buillon), 2 cubesCheddar Cheese, 8 oz cut in cubes or shreddedSalt, 1 tbsp or more to tastethymepepper
sautee onions then add chicken. When chicken cooks add water, buillon cubes, nutritional yeast, (salt and seasonings to taste) and broccoli. Combine milk and flour in a blender or just mix it by hand. Allow soup to simmer until broccoli is a bit tender then add milk mixture and stir occasionally until thick. When it starts to bubble, take off heat and allow it to cool for about 15 minutes befor adding the cheese which should be cut into cubes or you can use shredded.
Serving Size: Soup bowl about 12 ounces.
Number of Servings: 20
Recipe submitted by SparkPeople user CR8IVE1.
Serving Size: Soup bowl about 12 ounces.
Number of Servings: 20
Recipe submitted by SparkPeople user CR8IVE1.
Nutritional Info Amount Per Serving
- Calories: 155.3
- Total Fat: 8.2 g
- Cholesterol: 22.2 mg
- Sodium: 568.3 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 1.8 g
- Protein: 9.8 g
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