| Total sodium per serving: 855 mg |
Total calories per serving: 544 |
Servings: 6 or 8 |
Ingredients
- 4 cups chicken broth with no salt added or use homemade
- 2 -3 cups broccoli florets and stalks (chopped)
- 1 large onion (chopped)
- 1 ½ cups celery (chopped)
- 2 cups carrot slices
- 2 tbsp corn starch
- 2 cups milk
Directions
1. Pour chicken broth into a large pot.
2. Add in chopped vegetables (broccoli, onions, carrots, celery).
3.. Place on medium heat and boil vegetables in broth until they are tender. Watch that broth does not get too low and add some water if necessary to keep vegetables covered.
4. When vegetables are soft, use an immersion blender to purée.
5. Mix cornstarch with a bit of the milk to make a slurry and add to the vegetable mixture, stir.
6. Add in the remainder of the milk and heat until desired thickness is achieved. Do not boil.
7. Divide into 6 or 8 servings.
