- 2 cups low-sodium chicken stock
- 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of chicken soup (such as Campbell's® Healthy Request)
- 2 tablespoons cornstarch
- 1 tablespoon Montreal steak seasoning
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 2 tablespoons canola oil
- 1 large head broccoli, cut into bite-size pieces
- 1 cup grated carrots
- 1 small onion, finely diced
- 1/2 cup shredded reduced-fat Cheddar cheese
- 6 tablespoons reduced-fat sour cream
- Combine chicken stock, chicken soup, cornstarch, steak seasoning, black pepper, Italian seasoning, and garlic powder together in a slow cooker set.
- Heat canola oil in a skillet over medium-high heat. Cook and stir broccoli, carrots, and onion in hot oil until onion is translucent, about 5 minutes. Transfer broccoli mixture to slow cooker.
- Cook on Low for 3 to 4 hours; add Cheddar cheese and stir until melted. Ladle soup into bowls and top each portion with a dollop of sour cream.
03/25/2018
recipepes.com
Emily's Broccoli Cheese Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
