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    SHONEYS CHICKEN AND BROCCOLI SOUP


    Source of Recipe


    Heavenly Healthy Newsletter, Nov. 19, 2003

    List of Ingredients




    4 cups chicken broth
    1 cup water
    1 cup half and half
    4 slices Kraft Cheddar singles
    1/2 cup flour
    1/2 tsp dried minced onions
    1/4 tsp ground black pepper
    2 cups bite broccoli florets
    2 cups cauliflower florets, bite size
    1/2 cup shredded cheddar or Velveeta
    2 tsp minced fresh parsley

    Recipe



    Combine chicken broth, water, half & half, cheese, flour,
    onion and pepper in a large saucepan.

    Whisk to combine and to break up any lumps of flour, then
    turn heat to medium/high. Bring soup to a boil, then reduce heat to low. Add broccoli and cauliflower to soup and simmer for 15-20 minutes or until broccoli is tender but not soft.

    For each serving spoon one cup of soup into a bowl and
    garnish with a Tbs. of shredded cheese and a pinch of parsley.
    Makes 6 servings.




 

 

 


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