Some of you may remember that our little family went to Asheville in October to attend a wedding and visit with our friends the Angel family who live there. While we were there, Molly made this DELICIOUS soup, and since Brian loved it so much, I got the recipe before we came home. I’ve made it twice since we got home, but since it’s such a large recipe, it’s made 5 meals for us (it would’ve been 6 except that we had a guest for one of the meals so we ate a little more than usual). It is now officially Brian’s favorite meal! Anyway, I thought I’d pass it along for those of you who may be looking for something new in the cold-weather menu:)
Broccoli Cheese Soup with Pasta and Chicken
2 chicken breasts (I cheat and use most of the meat from a rotisserie chicken) torn into small pieces, 3 cans of chicken broth, 2 cans of cream of mushroom soup, 2-3 cups of finely chopped broccoli, 1/2 box pinwheel pasta (I use Smart Taste rotini-extra fiber and calcium!), 2 cans of milk-use the cream of mushroom can, 1 lb. Velveeta cheese-cubed, salt and pepper to taste, 1/2 tsp. garlic powder
Boil first 5 ingredients until broccoli and pasta are tender. Turn off heat and add all other ingredients, stirring until cheese is melted and soup is well blended. Soup will thicken as it sits so give it about a 1/2 hour or so before you serve it.