Chicken Broccoli Alfredo Soup |
|
 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
Here's a scrumptious soup served at Dairy Keen (three-time Best of State winner) of Heber City, Utah. This is a recipe I've not had long, but have made over and over and OVER again. It is that good! Ingredients:
1/4 cup chopped onion |
3 large garlic cloves, minced (or 1/2 tbsp minced garlic) |
3/4 cup butter |
3/4 cup flour |
4 cups low sodium chicken broth |
1 quart half-and-half cream |
1 1/2 cups freshly-grated parmesan cheese |
2 cups water |
1 bunch broccoli (tops only, cut into bite-sized pieces) |
3 cups boneless chicken breasts, cooked and diced |
1 1/4 teaspoons white pepper |
1 1/4 teaspoons salt |
1 dash nutmeg |
6 ounces farfelle bow tie pasta, cooked according to package directions |
Directions:
1. In a heavy stockpot over medium heat, sauté onion and garlic in butter for 2-3 minutes; add flour and cook, stirring, for another 2-3 minutes until bubbly; gradually whisk in chicken broth and half & half; cook, stirring frequently, until thickened.
2. Meanwhile, in a separate pan, add water to broccoli and bring just to boiling (the broccoli should be only partially cooked and not soft) then remove from heat; do not drain cooking water from broccoli.
3. Add parmesan cheese to soup-base in stockpot; cook over low heat, stirring, just until cheese is melted; add cooked broccoli along with its cooking water, chicken, seasonings, and bow tie pasta to the stockpot; heat through.
4. NOTES: 6 ounces bow tie pasta equals 2 1/4 cups before cooking and 3 cups diced chicken breast equals 1 1/2 pounds before cooking. Also, decrease the salt by half if you happen to substitute full-sodium chicken broth in this recipe.
|
|