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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.