Chicken-Broccoli Soup Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
DishMain Ingredient
Interest Group

Ingredients

 Water1 Cup (16 tbs)
 Broccoli12 Ounce, cut up
 Stalk celery1 Medium, chopped (Measuring About 1/2 Cup)
 Onion1 Small, chopped (About 1/2 Cup)
 Lemon juice1 Tablespoon
 Butter/Margarine1 Tablespoon
 All purpose flour1 Tablespoon
 Water1 1⁄4 Cup (20 tbs)
 Instant chicken bouillon1 1⁄2 Teaspoon
 Salt1 Teaspoon
 Ground nutmeg1 Dash
 Cooked chicken/Turkey1 1⁄2 Cup (24 tbs), cut up
 Half and half1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 904 Calories from Fat 423

% Daily Value*

Total Fat 48 g73.1%

Saturated Fat 19.8 g98.9%

Trans Fat 0 g

Cholesterol 220.5 mg73.5%

Sodium 2256.5 mg94%

Total Carbohydrates 55 g18.4%

Dietary Fiber 12.1 g48.4%

Sugars 14.4 g

Protein 67 g134.5%

Vitamin A 64.1% Vitamin C 535.4%

Calcium 30.4% Iron 33.7%

*Based on a 2000 Calorie diet

Directions

Heat 1 cup water to boiling in 3-quart saucepan.
Add broccoli, celery, onion and lemon juice.
Cover and heat to boiling; reduce heat.
Simmer until vegetables are tender, about 15 minutes; do not drain.
Place broccoli mixture in blender container.
Cover and blend on medium speed, stopping blender frequently to scrape sides, until mixture is of uniform consistency, about 45 seconds.
Heat margarine in same saucepan over low heat until melted.
Blend in flour.
Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Stir in 1 1/2 cups water.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in broccoli mixture, bouillon, salt and nutmeg.
Heat just to boiling.
Stir in chicken and half-and-half.
Heat just to boiling.
Garnish each serving with yogurt, sour cream or lemon slice if desired.
Food Processor Directions: Place broccoli mixture in workbowl fitted with steel blade.
Cover and process until mixture is of uniform consistency, about 15 seconds.
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