CHICKEN DIVAN NOODLE SOUP
I made this up one afternoon when I had alot of leftover chicken to use up. I have subbed turkey with great success. This is a creamy satisifying soup that looks MUCH more complicated than it is. Delicious with herb toast and a leafy salad. I hope you enjoy this as much as my family does.
Provided by Michelle S.
Categories Poultry
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Bring broth to boil in a large Dutch oven.
- Add noodles and cook 6 minutes.
- Drain, RESERVING 3 cups of the broth.
- Set broth aside.
- Set noodles aside.
- Melt butter.
- Add mushrooms and onions.
- Saute until mushrooms are soft, approximetly 4-5 minutes.
- Place into cooked veggies into Dutch oven.
- In a large bowl, whisk together all remaining ingredients (including reserved chicken broth) EXCEPT chicken, noodles, cheese, broccoli and half and half.
- Add to veggies in Dutch oven.
- Bring to a simmer over low heat.
- Add chicken once mixture comes to a simmer, and cook for 15 minutes.
- SLOWLY add the cheese, stirring constantly for even melting.
- Add broccoli and noodles and cook for an additional 5 minutes over low heat.
- Add half and half, and cook 5 minutes more or until heated through.
Nutrition Facts : Calories 717.5, Fat 43.1, SaturatedFat 22.4, Cholesterol 159.3, Sodium 2021.7, Carbohydrate 36, Fiber 3.3, Sugar 5, Protein 40.6
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