Cheese’y Macaroni Broccoli Chicken Soup (Stew?)

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If you like broccoli, here’s something you may like…
if broccoli isn’t your ‘thing’, use a different vegetable.


I  already have a Broccoli Soup listed among my soup recipes.  This one is quite different– different (and simple) in how it’s made, different in what’s added.  Different, period!  It’s way ‘more thickerer’ than a usual soup… more like a ‘stew/casserole’ for the second time around.
As you can see, it’s not a ‘thin/runny’ kind of soup.
And,… this sure was a quickie to put together!


 As I stated above, I can see this tasting good with whatever kinds of vegetables you like… carrots, green beans, or corn?


32 oz. (1 quart) chicken broth
6 oz. elbow macaroni (or small macaroni shells), uncooked
16 oz. broccoli pieces (or California blend of broccoli,  cauliflower and carrots)
1 and 1/2 cups milk
2 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup cooked and cubed chicken (optional)
1/2 teaspoon Worcestershire sauce
1 and 1/2 cups shredded cheddar cheese


Bring broth to boil over high heat.  Add macaroni and broccoli (or vegetable blend) and return to a boil.  Reduce heat and simmer uncovered for 8-10 minutes, or until veggies and shells are tender.

Whisk together the flour and milk in a separate container, making sure mixture is well-combined and smooth.  Stir this into hot pasta/vegetable mixture.  Add salt, pepper, and Worcestershire sauce.
Cook and stir until thickened and bubbly.  Add the cooked chicken pieces.  Gradually stir in cheese until melted.  It’s good with crusty bread.

Source Recipe:

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