From Minnie: I roasted a Chicken on a Bundt pan and after eating it for 3 days, we didn’t have much left except the neck, giblets, etc. So, I boiled everything down to get a broth and all the leftover meats. Then, started adding goodies to it. I actually used my leftover soup bin, but this recipe shows what was in my bin. That way, you can make it even if you don’t have a leftover soup bin!
Skinny Chicken Broccoli Soup Recipe
Super cheap and pretty healthy soup made using leftovers!
Ingredients
- ½ cup dry elbow macaroni
- ½ cup onion chopped
- 1 large carrot shredded
- 1 celery stalk chopped
- 2 cloves garlic minced
- 1 cup asparagus spears chopped
- salt and fresh pepper to taste
- 3 cups fat free chicken broth
- 1 cup Unsweetened Almond Milk
- pinch nutmeg
- 1/2 tsp dry mustard
- 1 cup cooked chicken diced
- 2 cups broccoli florets chopped
- ¼ cup Fat Free shredded sharp cheddar
- 2 tbsp parmesan cheese
- 2 tbsp instant mashed potatoes optional
Instructions
Boil pasta in salted water according to package directions for al dente. Drain and set aside.
Chop onion, carrot, celery, garlic by hand or mini food processor . I always use the tougher ends of asparagus I have broken off and saved from earlier weeks when I have roasted asparagus…I just throw them in a freezer safe container each time and add more whenever we have asparagus. When I cook this (or other soups), I just pull out however many I need…but you could certainly use chopped asparagus spears if you haven’t been saving those ends. I just hate wasting them each time!
Spray a large soup pot or dutch oven. Add chopped vegetables and sauté on low heat until soft, about 5 minutes. Add salt and fresh pepper to the pot and stir until smooth. Slowly add chicken broth, milk, nutmeg and dry mustard powder; whisking constantly. I use the broth I make from a roasted chicken carcass, but you could use regular canned broth and chopped chicken breast if desired. Add Chicken. Set heat to medium-high until it comes to a boil. Cover and cook on low about 10-15 minutes.
Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste, if necessary. Cook uncovered until broccoli is cooked, about 5 minutes or more to your liking.
Add cheddar, mixing well until cheese melts and immediately remove from heat. Add cooked elbows and mix well, adjust salt and pepper again if needed. Add instant mashed potatoes to thicken, if desired. Eat right away so the pasta doesn't absorb all the broth.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 285Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 63mgSodium: 897mgCarbohydrates: 14gFiber: 3gSugar: 3gProtein: 19g
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