Close
Ingredients
| sweet onions (chopped): 1/4 cup |
| garlic: 3 cloves |
| olive oil: 1 Tbl |
| unsalted butter: 1/4 stick |
| all-purpose flour (unsifted): 3/4 cup |
| chicken broth: 4 cups |
| parmesan cheese (grated): 1/2 cup |
| water: 2 cups |
| broccoli: 1 lb |
| chicken breasts: 20 oz (Boneless cooked and diced) |
| white pepper (ground): 1/4 tsp |
| salt: 1 tsp |
| pasta (bow tie): 6 oz |
Light Chicken Broccoli Alfredo Soup
Credit: www.food.com
User rating:
-
Prep Time
5 min -
Cook Time
25 min -
Servings
8 serving(s)
Tags
1
In a heavy stockpot over medium heat, sauté onion and garlic in olive oil for 2-3 minutes. Add light butter and 1/4 cup flour and cook, stirring, for another 2-3 minutes until bubbly. Add remaining 1/2 cup of flour to a small amount of chicken broth and stir
to remove lumps. Gradually whisk in flour and broth combo, plus remaining chicken broth and half & half; cook, stirring frequently, until thickened.
2
Meanwhile, steam broccoli (I use the steamer bag in the microwave) or cook broccoli in a separate pan with 2 cups of water just until form and not soft. Remove from heat and do not drain cooking water from broccoli.
3
Add Parmesan cheese topping to soup-base in stockpot; cook over low heat, stirring, just until cheese is melted; add steamed broccoli and 2 cups of water (or cooked broccoli along with its cooking water), chicken, seasonings, and bow tie pasta to the stockpot;
heat through.