Broccoli-Chicken Soup - cooking recipe

Ingredients

2 (6 3/4 oz.) cans chunk-style chicken
3 Tbsp. butter or margarine
1/4 c. chopped onion
1/4 c. all-purpose flour
1 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. dried thyme
1/8 tsp. pepper
1 3/4 c. milk
1 (14 1/2 oz.) can chicken broth
1/2 (20 oz.) pkg. frozen broccoli

Preparation

Drain chicken, reserving liquid.
Chop up chicken; set aside. In a 3-quart saucepan, melt butter or margarine; add onion and cook until tender, but not browned.
Stir in flour, dry mustard, salt, thyme and pepper.
Stir in milk and chicken broth all at once.
Cook and stir over medium heat until slightly thickened and bubbly.
Stir in broccoli, chicken and chicken liquid.
Cook and stir for 4 to 6 minutes more or until broccoli is tender and soup is heated through.
Makes 6 servings.