Light Chicken Broccoli Alfredo Soup (Lower Fat)

Marg (CaymanDesigns)'s Note:

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.

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• ¼ cup chopped sweet onion
• 3 large garlic cloves , minced (1/2 Tbls)
• 1 tablespoon olive oil
• ¼ cup light butter
• ¾ cup flour , divided
• 4 cups chicken broth
• 1 quart fat-free half-and-half
• 1 ½ cups reduced-fat parmesan cheese , cheese topping
• 2 cups water
• 16 ounces broccoli florets , prepared
• 3 cups boneless chicken breasts , cooked and diced
• ¼ teaspoon white pepper (to taste)
• 1 teaspoon salt (to taste)
• 1 dash nutmeg (optional)
• 6 ounces farfelle bow tie pasta , cooked according to package directions

Directions:

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.

Reviews

[DuChick]

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...

[kolleen1021]

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.