CHICKEN CHEESE BROCCOLI SOUP
- Number of Servings: 6
Ingredients
2 CUPS COOKED BROCCOLI FLORETS CHOPPED1/2 CHOPPED ONION3 TLBS BUTTER OR MARGARINE (I OMITTED THIS AND USED PAM)¼ CUP FLOUR2 CUPS MILK (I USED 99% FAT FREE)1 - 10 ¾ OZ. CAN CHICKEN BROTH1 - 12.5 OZ CAN KIRKLAND CHUNK BREAST OF CHICKEN8 OZ. VELVEETA LIGHT1/8 TSP BLACK PEPPER
SAUTEE ONION. ADD COOKED CHOPPED BROCCOLI AND COOK A BIT. ADD FLOUR AND MIX TO COVER VEGGIES. SLOWLY ADD MILK AND BROTH AND BRING TO A BOIL. LOWER HEAT AND COOK ABOUT 5 MINUTES TILL THICKENED. ADD CHICKEN WITH THE BROTH IT COMES IN AND THE VELVEETA CHEESE CUT INTO CUBES. ADD BLACK PEPPER AND SIMMER FOR 10 MINUTES TILL CHEESE IS MELTED.
Number of Servings: 6
Recipe submitted by SparkPeople user BABUBEE.
Number of Servings: 6
Recipe submitted by SparkPeople user BABUBEE.
Nutritional Info Amount Per Serving
- Calories: 250.7
- Total Fat: 9.3 g
- Cholesterol: 49.2 mg
- Sodium: 1,207.9 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 2.0 g
- Protein: 24.4 g
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