1. Melt butter in Dutch oven or large saucepan set over medium-low heat. Cook bacon for 3 to 5 minutes or until starts to golden brown and crispy around the edges. Stir in onions and garlic. Cook for 2 to 3 minutes or until starts to soften.
2. Stir in broth, 1 cup water and bay leaves; bring to a boil. Stir in noodles; reduce heat to medium-low and cook for 5 minutes.
3. Stir in broccoli, chicken, cream and salt, pepper and chili flakes, if using. Cook for 5 to 7 minutes or until noodles and broccoli are tender. Remove from heat. Remove bay leaves.
4. Sprinkle with cheddar cheese and green onions before serving.
Tip: For pureed broccoli soup as the base, add 4 cups broccoli florets when broth comes to a boil. Cook for 4 to 5 minutes or until broccoli is tender. Puree with hand blender or in stand blender until smooth or chunky. Bring back to a boil and then continue as above adding the remaining broccoli florets.
Tip: Substitute broccoli with cauliflower if desired.
Shop Ingredients
Directions
1. Melt butter in Dutch oven or large saucepan set over medium-low heat. Cook bacon for 3 to 5 minutes or until starts to golden brown and crispy around the edges. Stir in onions and garlic. Cook for 2 to 3 minutes or until starts to soften.
2. Stir in broth, 1 cup water and bay leaves; bring to a boil. Stir in noodles; reduce heat to medium-low and cook for 5 minutes.
3. Stir in broccoli, chicken, cream and salt, pepper and chili flakes, if using. Cook for 5 to 7 minutes or until noodles and broccoli are tender. Remove from heat. Remove bay leaves.
4. Sprinkle with cheddar cheese and green onions before serving.
Tip: For pureed broccoli soup as the base, add 4 cups broccoli florets when broth comes to a boil. Cook for 4 to 5 minutes or until broccoli is tender. Puree with hand blender or in stand blender until smooth or chunky. Bring back to a boil and then continue as above adding the remaining broccoli florets.
Tip: Substitute broccoli with cauliflower if desired.