Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Ham | 100g cooked | 145 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 medium potatoes, peeled and cubed
- ½ cup finely diced onion
- 1 cup water
- 1 tbsp chicken bouillon
- 3 cups fresh broccoli florets
- 3 cups milk
- 1 cup chopped ham
- salt and pepper
- ¼ cup flour
- 1 cup diced Velveeta
Directions
Place the potatoes, onion, water and chicken bouillon in a saucepan and bring to a boil. Cover and boil for 10 minutes.
Add the broccoli, cover and boil for 10 more minutes.
Add 2½ cups of the milk, ham, salt and pepper and bring to a low boil.
Put the milk and flour in a container with a tight fitting lid and shake it until it is combined and add to the soup.
Cook and stir until thickened and bubbly.
Add the Velveeta and stir until melted.