Saturday, January 14, 2012

Broccoli and Chicken Noodle Soup

I await the broccoli harvest with great anticipation, ever since I first tried this recipe.  It is from Cooking Light Magazine, so it is heart healthy, delicious, creamy and satisfying.  And especially good on a cold winter night.  Serve with nice salad and pair with a crisp Pinot Grigio.

2 c chopped onion
1 c sliced mushrooms
1 garlic clove, minced
3 T butter
1/4 c all-purpose flour
4 c 1% milk
14 oz. chicken broth
4 oz. uncooked pasta - sm. pieces
2 c shredded cheese
4 c cubed cooked chicken
3 c sm. broccoli florets
1 c half-and-half
1 tsp freshly ground black pepper
3/4 tsp. salt

Heat a Dutch oven over medium-high heat. Drizzle pan with a little bit of extra virgin olive oil. Add onion, mushrooms, and garlic to pan; saute 5 mins. or until liquid evaporates, stirring occasionally. Reduce heat to medium; add butter to pan, stirring until butter melts. Sprinkle mexture with flour; cook 2 mins., stirring occasionally. Gradually add milk and broth, stirring constantly with a whisk; bring to a boil. Reduce heat to medium-low; cook 10 mins. or until slightly thick, stirring constantly. Add pasta to pan; cook 10 mins. Add cheese, and stir until cheese melts. Add chicken and remaining ingredients to pan; cook 5 mins. or until broccoli is tender and soup is thoroughly heated.

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