1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, mushrooms, and garlic to pan; saut? 5 minutes or until liquid evaporates, stirring occasionally. Reduce heat to medium; add butter to mushroom mixture, stirring until butter melts. Sprinkle mushroom mixture with flour; cook 2 minutes, stirring occasionally. Gradually add milk and broth, stirring constantly with a whisk; bring to a boil. Reduce heat to medium-low; cook 10 minutes or until slightly thick, stirring constantly. Add pasta to pan; cook 10 minutes. Add cheese to pan, and stir until cheese melts. Add chicken and remaining ingredients to pan; cook 5 minutes or until broccoli is tender and soup is thoroughly heated.
To make this soup gluten free, use gf noodles. Also, cook the noodles in a separate pot and add at the end of the recipe. (this way the soup doesn't get starchy)
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|Serving Size: 1 Serving (464g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 382 (66%)|
|Amt Per Serving||% DV|
|Total Fat 42.4g||57 %|
|Saturated Fat 22g||110 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 160.7mg||49 %|
|Sodium 552.4mg||19 %|
|Potassium 728.2mg||19 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 16.5g|
|Protein 29.7g||42 %|
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Calories per serving: 576
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