- 2 c chopped onion
- 1 c. sliced mushrooms
- 1 garlic clove, minced
- 3 tbsp butter
- ¼ c all purpose flour
- 4 c. low-fat milk
- 1 – 14 oz can chicken broth
- 4 oz uncooked vermicelli, broken into 2″ pieces
- 2 c shredded light cheese
- 4 c. 1 inch cubed cooked chicken breast
- 3 cups small broccoli florets
- 1 c. half-and-half
- 1 tsp freshly ground pepper
- ¾ tsp salt
Heat a dutch oven over medium high heat. Coat pan with cooking spray. Add onion, mushrooms and garlic to pan; saute 5 minutes or until liquid evaporates, stirring occassionally. 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.
