Broccoli and Chicken Noodle Soup

If the broccoli inflorescences are large, do not chop them, but break them into smaller pieces at the stalk; they will cook faster. Expect dinner to be on the table in about 40 minutes, and serve this soup as soon as it's ready for the best results. In fact, if you wait, it will get thicker over time. If you still have leftovers, dilute the soup with a small amount of chicken broth or milk to the desired consistency.
Preheat the oven to medium-high heat. Brush the mold with cooking spray. Add the onion, mushrooms and garlic to the pan; simmer for 5 minutes or until the liquid has evaporated, stirring occasionally. Reduce the heat to medium; add the butter to the mushroom mixture, stirring until the butter melts. Sprinkle the mushroom mixture with flour; cook for 2 minutes, stirring occasionally. Gradually add the milk and stock, stirring constantly with a whisk; bring to a boil. Reduce the heat to medium-low; cook for 10 minutes or until slightly thickened, stirring constantly. Add the pasta to the pan; cook for 10 minutes. Add the cheese to the pan and stir until the cheese melts. Add the chicken and other ingredients to the skillet; cook for 5 minutes or until the broccoli is tender and the soup is thoroughly warmed through.