Broccoli and Chicken Noodle Soup Recipe (2024)

The recipe says "Add chicken and remaining ingredients to pan". That is when you add the half-&-half.

When do you use the half and half?....not stated above

This soup is great! I can't wait to make it again with the modifications suggested thoughout the comments. It was very hearty and it paired wonderfully with some crusty bread (although the bread is not absolutely necessary!). I will definitely be making this again in the near future!

Can't wait to try it.

Made this soup tonight for my husband & I. I substituted carrots for mushrooms, shredded sharp cheddar (1/2 the amount called for) for the processed cheese and added white wine to thin the soup some as it is very thick. I also used medium egg noodles for the pasta. Very hearty cold weather soup. Lots of leftovers, which we be lunch a couple of times this week.

Very tasty, rather thick-had to add more chicken broth. Cold weather meal.

This soup was delicious. I ate it for days and it just got better. I included the pasta the first time I made it, but when I made it a second time, omitted it. I liked it better. Wasn't necessary. I also added a little hot sauce.....delish.....

Rich and creamy, but not incredibly flavorful. Fit the comfot food bill, but seemed like it was missing something; not sure what. I couldn't bring myself to purchase processed cheese so I used sharp cheddar instead.

I made this for the first time, and my kids, boys age 4,8 and 10 LOVED it. I did make one change, I did not add the cheese to it while cooking, but when we served it, we topped it with Fresh Romano/Asiago Cheese. It was Fabulous!

I've made this soup a few times and it's one of my favorite soup recipes. I can't wait for cold weather so I can enjoy it.

Really, really excellent soup! My boyfriend and I agree that it should be re-named as a cream of broccoli, chicken soup. Super taste. Next time I'm just going to add more mushrooms and broccoli. For reference, I didn't add the half and half, and it is still supremely rich yet not overpowering. I did use two cloves of garlic, and next time may use three. I am a bit of a garlic freak though. Great recipe!

So yummy! My fiance loved it.

This was a delicious soup and very easy to prepare. Will be making this one again soon!

I subbed carrots for the mushrooms, as DH doesn't like them. I too added more broth than called for. I cooked my chicken in the dutch oven prior to starting the soup. I used real cheese, sharp cheddar since I cannot stand the processed stuff in soup. A lot of good techniques in this recipe, though.

Great comfort food! My family loved it. I did add more garlic (3 cloves) and some Toney Chachere's Creole Seasoning (after all, we live in Acadiana, the heart of Cajun country). I will definitely make this soup again!

This is a great filling soup. Did add extra 1/2 can of chicken broth, thought it called for too much chicken will lessen next time. Awesome the next day! Pretty easy to make, husband loved it!

Somewhat time consuming to make but definitely worth it! Used ff evap milk and piccolini pasta. Will add more mushrooms and broccoli next time. And will steam the broccoli first before adding it to soup. The flavor of this soup is truly wonderful.

This isn't bad - but I think I prefer the broccoli cheese cooking light soup better. I would either chop up the broccoli next time or puree some of the soup because the big peices of broccolli didn't really add to flavor that you would want it too. Liked the chicken and mushrooms though. I used lite cheddar as suggested and about 32 ounces of chicken broth - though that may have been a little too much. Will likely make again with a few tweaks...

I thought that this was a very good recipe. It added a nice twist to a traditional chicken and noodle soup and added some nice vegetables. This one will go onto my list of recipes to make again.

I wasn't sure if I would like this because I rarely use processed cheese, but it was nice and creamy and surprisingly low in calories. The broccoli was perfect - not too mushy - and the recipe was easy to make. I added marjoram for a nice herby flavor.

This is a decent recipe, but don't even begin to equate it with 'chicken noodle soup'...it is more like broccoli and cheese soup. My boyfriend and I thought it was okay; we don't have kids, but I would bet this would be a hit with them and a great way to get them to eat broccoli!

I made this soup last night for the first time. My husband and I LOVED it. It was rich and creamy. The title should be changed to "Cream of Broccoli and Chicken Noodle Soup". I would eliminate the noodles, though. They seem to get lost with the creamy base. The flavor was outstanding. I might try with the lower fat 1/2 & 1/2 and reduced-fat cheddar next time to eliminate a few calories and some fat. It took about 1/2 an hour to make altogether. You can't go wrong with this soup. It's a stick-to-your-ribs recipe. I'll definitely add this to my list of favorites!

Ick, Ick, Ick. Tasted like pure processed cheese, coated the spoon and your tongue with a plasticky film. Took way longer then 5 min. to cook the broccoli through, which meant that the timing for the other items I was serving was way off, the bread was cold & the tossed salad was wilted by the time the broccoli was soft enough to eat. I didn't understand the addition of the noddles in this dish at all, they seemed out of place. Also the chunks of chicken were way too large. Couldn't finish my bowl, had to toss it out and I NEVER throw away food. Skip this one!

At first I was skeptical about how well the two soups would mesh together, but I was pleasantly surprised! I'm eating leftovers for lunch as I write this. It is like cream of broccoli, mushroom and chicken all in one. Very yummy! I used fat free half and half since it has a lot of milk and cheese in it already and it's still delicious. No issues of separating or being too thick when reheating like I was concerned about.

This is WONDERFUL! I have made this recipe three times; once for guests. Everyone loves it. It tastes creamy but not heavy. I served with homemade whole wheat pitas (from Cooking Light magazine). Excellent flavor combination!

This soup is terrific! I made it for my family tonight and everyone loved it! Absolutely delicious. I did add more chicken broth then the recipe called for because it was really thick. Thank you Cooking Light for continuing to have the BEST recipes!

This is an excellent soup and definately will make again. It is comfort food at its best. I ended up using a whole 32 oz. container of broth as the soup became very thick at various points while cooking. I also used only 1/2 cup of the half&half. I didn't have any precooked chicken, and prefer my own over the packed kind, so I poached 4 boneless chicken breasts and let them cool in the liquid and then cubed. This is a winner.

This is a good solid recipe - makes a nice full meal with the chicken and broccoli. I omitted the mushrooms since I'm not a fan of them, especially in soups. I also found it to be a bit thick and added extra 1% milk. As others suggested, I used cheddar cheese in place of the Velveeta since I dont keep it in the house. Will definitely make it again.

My family loved this. If you like broccoli cheese soup and chicken noodle soup, this is the best of both. It is so rich that it tastes like it is from a restaurant! I can't wait to fix it again!

This was definitely hearty and rich for being a light recipe. I used fat free half and half, will try shredded 2% cheddar next time instead of the velveeta. Plenty of flavor, will make again

This is a very rich soup. If you are on Weight Watchers you can only have one serving for 7 points. The good thing is one serving is worth it and you should be satisfied.

This is a very good soup. I agree with one of the other reviewers. I had to add a whole second can of chicken broth because the soup wound up very thick. I, too, used shredded cheddar instead of velveeta and a cup of little shells instead of the noodles the receipe asked for. A keeper for the winter - good comfort food.

I have never posted a review before but I had to because I LOVED THIS! It wasn't the easiest in the world because of chopping the onion, broccoli and chicken and stirring a lot, and it isn't the lightest receipe out there, but it is very rich and satisfying! I used whole wheat thin spaghetti and kraft 2% milk reduced fat mild cheddar cheese instead of velveta (gross). It took about 2lbs of chicken for me to get to 4 cups. I think it would have been OK with a little less chicken and more broccoli.

This was very good, we really liked it. The recipe was not as speedy as I thought it would be to prepare. The soup was quite thick, so I added an extra can of chicken broth. I also used fat free half and half, to try to reduce calories and fat. As I made it, the recipe figured to 5 WW points per serving. I used velveeta light, though next time I might make it with low fat shredded cheddar. The flavors were very good, lots of broccoli, hearty and tasty. Made lots, leftovers in freezer. I will definitely make this again.

This was a delicious, comforting, every day soup. Used 1/2 soymilk and 1/2 milk, and replaced the processed cheese with 1 cup of shredded cheddar and 1 cup of freshly-grated parmigiano reggiano. Also used shredded rotisserie chicken in place of chicken breast b/c it's so delicious and tender. The soup was incredibly thick - more like a casserole than a soup, so I ended up adding at least a cup of extra chicken broth at the end to thin it out. Very filling with a little bread with olive oil and a side salad.