Ingredients20 m servings 470 cals
- In a large saucepan or Dutch oven cook and stir broccoli, mushrooms, carrot, and onion in hot butter 6-8 minutes or until vegetables are tender.
- Stir in flour, basil, and pepper. Add milk and half-and-half all at once; add Worcestershire sauce and bouillon granules. Cook and stir until thickened and bubbly. Add Grilled & Ready(R) Diced Chicken; heat through.
- Serving Suggestion:
- Serve with a tossed green salad and soft breadsticks.
Per Serving: 470 calories; 25.5 g fat; 23.2 g carbohydrates; 36.9 g protein; 139 mg cholesterol; 427 mg sodium. Full nutrition
ReviewsRead all reviews 22
This recipe was EXCELLENT! I made it as an appetizer for Christmas dinner and it was a hit. Based on a previous review I added some mild shredded cheese (2-3 handfuls). One thing I did different...
This was so good. I added a handful of shredded cheese while cooking. Then added asprinkle on top when served. So glad I doubled the batch for 4 of us. There will barely be enough leftover!!
I liked the buttery, creamy taste of this soup! I used more veggies than just broccoli - I had some frozen peas, carrots, onion, and a small amount of frozen peppers to use up. Also, I used "b...
I added some processed cheese like Velveeta and a little garlic powder. Very good and creamy on a cold winter night.
I used boneless skinless chicken breasts & just allowed it to cook in the broth. I also used half almond milk & half chicken broth & thickened it with 4 ounces of cream cheese (I use fat-free). ...
We are a gluten-free family, so I did not put in the flour. This soup was yummy served with fresh ground pepper on top. My daughter added parmesan cheese to her serving. That was another interes...
The one mistake I did today was over cooking it. Over all it tastes and looks amazinngg