Ingredients
- 1 carrot
- 1 onion
- 1 garlic clove
- 2 c skim milk
- 2 c coarsely broccoli (chopped)
- 1 c low fat yogurt
- 1/2 c chicken
- 1/2 c macaroni (cooked)
- 1/2 ts marjoram
- 1/4 ts basil
- 1 slice stalk celery
cover and simmer for 5 to 7 minutes or until broccoli is tender. Add macaroni and nutmeg and heat through. Remove some broccoli buds from the soup and set aside. Place remaining soup in a blender and process on low speed, until the soup is smooth. Return soup to pot with reserved broccoli buds and heat through.
