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.
- 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 See How It's Made
- 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.