- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup butter, cubed
- 3 tablespoons all-purpose flour
- 1 tablespoon ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups milk
- 2 teaspoons lemon juice
- 1-1/2 cups diced cooked chicken
- 2 packages (10 ounces each) cut broccoli with cheese sauce, thawed and chopped
- Seasoned croutons, optional
- In a large saucepan, saute onion and celery in butter until crisp-tender. Stir in the flour, mustard, salt and pepper. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.
- Stir in the lemon juice, chicken and broccoli. Heat through. Garnish with croutons if desired. Yield: 6-8 servings.
Originally published as Hearty Chicken Broccoli Soup in Country Woman September/October 1991, p35
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