Creamy Broccoli-Chicken Soup

Name: Creamy Broccoli-Chicken Soup
Total time: 30
Yield: 4
Ingredients: 1 ½ cups small broccoli florets; 1 cup sliced fresh mushrooms; ½ cup shredded carrot; ¼ cup chopped onion; ¼ cup butter; ¼ cup all-purpose flour; ½ teaspoon dried basil, crushed; ¼ teaspoon black pepper; 3 cups milk; 1 cup half-and-half or light cream; 1 ½ teaspoons Worcestershire sauce; 1 ½ teaspoons instant chicken bouillon granules; 2 (6 ounce) packages refrigerated diced chicken breast

Recipe by Tyson Chicken from allrecipes.com

Dinner 30 Mins.

Ingredients

4 servings

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1 ½ cups small broccoli florets
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1 cup sliced fresh mushrooms
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½ cup shredded carrot
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¼ cup chopped onion
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¼ cup butter
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¼ cup all-purpose flour
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½ teaspoon dried basil, crushed

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¼ teaspoon black pepper
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3 cups milk
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1 cup half-and-half or light cream
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1 ½ teaspoons Worcestershire sauce
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1 ½ teaspoons instant chicken bouillon granules
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2 (6 ounce) packages refrigerated diced chicken breast

Instructions

In a large saucepan or Dutch oven cook and stir broccoli, mushrooms, carrot, and onion in hot butter, 6 to 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 diced chicken; heat through.