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6/23/08 6:45 P

Chicken, Broccoli and Cheese Soup

Healthy Exchanges Newsletter, January 2003, pg 9

when my grandson Zach come to Timber Ridge Farm, he dearly loves for me to make soups like this. Now if we could only get Poppa Cliff convinced!

1 (16 oz) can Healthy Request Chicken Broth
3 cups frozen chopped broccoli, thawed
1/2 cup chopped onion
1 cup (5 oz) diced cooked chicken breast
1 (12 fluid oz) can Carnation Evaporated Fat Free Milk
3 tablespoons all purpose flour
3/4 cup (3 oz) shredded Kraft reduced fat Cheddar cheese
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper

In a medium saucepan, bring chicken broth to boil. Stir in broccoli, onion and chicken. Lower heat and simmer for 6 to 8 minutes or until broccoli is tender, stirring occasionally. In a cover jar, combine evaporated milk and flour. Shake well to blend. pour milk mixture into saucepan. Add Cheddar cheese, parsley flakes and black pepper. Mix well to combine. Continue simmering for 5 to 6 minutes or until mixture thickens and cheese melt, stirring often.

Serves 4 (1 1/2 cups) - Each serving equals:
HE: 2 Pr, 1 3/4 Ve, 3/4 FFM, 1/4 Br, 8 OC
257 Calories, 5g Fa, 28g Pr, 25g Ca, 561mg So, 457mg Cl, 4g Fi
Diabetic: 2 Mt, 2 Ve, 1 FFM