| 2 | cups Progresso® chicken broth (from 32-ounce carton) |
| 1/3 | cup chopped onion |
| 1 | package (10 ounces) frozen chopped broccoli |
| 1 1/3 | cups Betty Crocker® Potato Buds® mashed potatoes (dry) |
| 2 | cups cut-up cooked chicken |
| 2 | cups shredded Swiss cheese (8 ounces) |
| 2 | cups milk |
| 1/2 | teaspoon salt |
| 1. | Heat broth, onion and frozen broccoli to boiling in 3-quart saucepan. Reduce heat; cover and simmer 5 minutes, stirring occasionally. |
| 2. | Stir in potatoes until well blended; stir in remaining ingredients. |
| 3. | Heat over low heat about 5 minutes, stirring occasionally, until hot and cheese is melted. |
| Increase last heat time to 10 to 15 minutes. |
|
| Enjoy this quick-to-prepare soup on a cool autumn day. It not only tastes good, but it's also packed with calcium from the milk, cheese and broccoli. |
Nutrition Information:
315 ( 135 ); 15 g ( 8 g); 80 mg; 730 mg; 17 g ( 2 g); 30 g 24 %; 18 %; 48 %; 6 % 1 ; 1 ; 3 ; 1