Light Chicken Broccoli Alfredo Soup (Lower Fat)

Total Time
Prep 5 mins
Cook 30 mins

When I ran across Chef #55221's recipe for Chicken Broccoli Alfredo Soup, I thought it sounded like something my family would love. Being on a "lower fat" diet, there was no way I could make it as written though. I was really pleased with how well the recipe modified to meet my dietary needs. It was still rich and delicious, and everyone loved it. Here is my lightened up version.

Ingredients Nutrition


  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.


Most Helpful

What a fabulous recipe!! I've never had a soup like this before, so this was a wonderful treat. I couldn't make myself use the green-canned parmesan, so fresh full fat parm was put to good use. I also couldn't find light butter...regular went in. Nonetheless, each bite was full flavored and delicious. Thanks so much for lightening this version up for us, Marg. Mmmmm...

DuChick April 11, 2011

I made this soup with leftover roasted chicken and frozen broccoli florets. So good! I served it over some mini ziti pasta and my boyfriend just loved it. You'd never know it was low-fat.

kolleen1021 February 17, 2010

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