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Chicken & Broccoli Cheese Soup
1/3 cup onion, chopped 2 cloves garlic, minced 2 teaspoons Olive Oil ¼ teaspoon salt ¼ teaspoon pepper ½ teaspoon basil 1 – 20 oz. bag frozen broccoli 2 cups fat-free, low-sodium chicken broth 2 cups skim milk 2 Tablespoons cornstarch 12 oz. cooked boneless skinless chicken breast, cut into 1” chunks 1 1/2 cups whole wheat pasta, cooked and drained 1/3 cup low fat
Swiss cheese, shredded Sauté onion and garlic in the olive oil over medium heat for 1-2 minutes, add broccoli, salt, pepper, and basil; cook for another 1-2 minutes. Add broth and cook for an additional 2 minutes. Combine milk and cornstarch in a small bowl, stir until cornstarch is completely dissolved; add along with the cooked chicken to broth mixture. Cook over medium heat until thickened and bubbly. Add pasta and cheese; stir until cheese is melted. Makes 6 Servings
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