Chicken Broccoli Alfredo Soup

READY IN: 30mins
Recipe by Deb's Recipes

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!

Top Review by Tasterschoice

Loved this soup! Found there was no need to cook broccoli seperately, just put the pieces in with the liquids after making the roux. Or, you could also toss it in with the pasta. Either way, it's a delicous meal soup and now one of our favorites.

Ingredients Nutrition

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 ½ pounds before cooking. Also, decrease the salt by half if you happen to substitute full-sodium chicken broth in this recipe.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a