- 7
- 5 mins
- 25 mins
Ingredients
- 1/4 cup chopped onion
- 2 1⁄8; large garlic cloves , minced (or 1/2 Tbsp Minced Garlic)
- 5 ⁄8; cup butter
- 5 ⁄8; cup flour
- 2 7⁄8; cups low sodium chicken broth
- 2 ⁄3; quart half-and-half cream
- 1 1⁄16; cups freshly-grated parmesan cheese
- 1 1/2 cups water
- 2 ⁄3; bunch broccoli (tops only, cut into bite-sized pieces)
- 2 1⁄8; cups boneless chicken breasts , cooked and diced
- 1 teaspoon white pepper
- 1 teaspoon salt
- 2 ⁄3; dash nutmeg
- 4 1/4 ounces farfelle bow tie pasta , cooked according to package directions
Preparation
Step 1
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 ½ pounds before cooking. Also, decrease the salt by half if you happen to substitute full-sodium chicken broth in this recipe.