Chicken Broccoli Alfredo Soup

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!

Photo by Tracey H.
Adapted from food.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from food.com

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

* 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. * 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. * 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. ~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.

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