Creamy Broccoli-Chicken Soup
This creamy, hearty chicken broccoli soup lets you get dinner on the table in less than 30 minutes. 
butter
¼
cup
small broccoli florets
1 ½
cups
sliced fresh mushrooms
1
cup
shredded carrot
½
cup
chopped onion
¼
cup
all-purpose flour
¼
cup
dried basil, crushed
½
teaspoon
black pepper
¼
teaspoon
milk
3
cups
half-and-half or light cream
1
cup
Worcestershire sauce
1 ½
teaspoons
instant chicken bouillon granules
1 ½
teaspoons
refrigerated diced chicken breast
2
(6 ounce) packages
 Melt butter in a large saucepan or Dutch oven over medium-high heat. Cook and stir broccoli, mushrooms, carrot, and onion in hot butter until vegetables are tender, 6 to 8 minutes.
  Stir in flour, basil, and pepper until combined. Pour in milk and half-and-half all at once; add Worcestershire sauce and bouillon granules. Cook and stir until thickened and bubbly. Add chicken; continue cooking until heated through.
