Broccoli Cheddar Chicken Lasagna Soup
Yield: 6 servingsClick here to track the points on your Weight Watchers app.
Servings: 6
Ingredients
- 1 tablespoon light butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all purpose flour
- 4 cups low sodium chicken broth
- 1/2 cup shredded carrots
- 2 cups broccoli florets, cut into small pieces
- 2 cups chicken breast, cooked and shredded
- 3 lasagna noodles, broken into bite-size pieces
- 1 cup skim milk
- 1 cup reduced-fat sharp cheddar cheese, shredded
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- Salt, to taste
Instructions
- Melt the light butter in a large soup pot or Dutch oven over medium heat. Add the diced onion and shredded carrots. Cook for 4–5 minutes, until the onion begins to soften.
- Stir in the minced garlic and cook for about 30 seconds.
- Sprinkle the flour over the vegetables and stir continuously for about 1–2 minutes. This cooks the flour and creates the base for the creamy soup.
- Slowly pour in the chicken broth while whisking constantly to prevent lumps. Add the Italian seasoning, salt, pepper, garlic powder, and onion powder.
- Break the lasagna noodles into bite-sized pieces and add them to the soup. Bring to a gentle boil, then reduce the heat and simmer for about 10 minutes, stirring occasionally.
- Stir in the broccoli and continue cooking for another 5–7 minutes, or until the noodles and broccoli are tender.
- Stir in the shredded rotisserie chicken and skim milk. Cook for about 3–4 minutes, until everything is heated through. Don't let the soup come to a hard boil after adding the milk.
- Reduce the heat to low. Gradually stir in the shredded low-fat cheddar cheese until completely melted and the soup is creamy.
- Taste and adjust the seasonings if needed. Serve warm.
Notes
NUTRITION INFORMATION:
1 of 6 servings
292 calories, 10g total fat, 4g saturated fat, 470 mg sodium, 24g total carbs, 2g dietary fiber, 4g sugars, 27g protein (myfitnesspal.com)