Great recipe...

So this recipe was in our community newspaper and I decided to give it a try. Boy am I glad I did. It is awesome. I thought I'd share just in case any of you were interested in trying it.

Broccoli & Chicken Noodle Soup

cooking spray
2 cups chopped onion
1 cup presliced mushroom (I didn't use these)
1 garlic clove minced
3 tablespoons butter (I used 1/2 of this)
1/4 cup all purpose flour
4 cups 1% low fat milk
1 can chicken broth
4 ounces vermicelli (really any noodles are fine)
2 cups shredded light cheese (I used velveeta light as that's what was suggested)
4 cups cubed cooked chicken breast
3 cups broccoli florets
1 cup half and half (I used fat free)
3/4 teaspoon salt
1 teaspoon black pepper

Saute onion, mushrooms and garlic for 5 minutes or until liquid evaporates, stirring occasionally. Reduce heat to medium, add butter to mixture, stirring until butter melts. Sprinkle 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 and stir till cheese melts. Add chicken and remaining ingredients and cook 5 minutes or until broccoli is tender and soup is thoroughly heated. Then serve and enjoy!

Morgan