Light Chicken Broccoli Alfredo Soup (Lower Fat)

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.

• Ready In: 35 mins
• Serves: 8-10

Ingredients

• 1⁄4 cup  chopped sweet onion
• 3  large garlic cloves, minced (1/2 Tbls)
• 1  tablespoon olive oil
• 1⁄4 cup light butter
• 3⁄4 cup flour, divided
• 4  cups chicken broth
• 1  quart  fat-free half-and-half
• 1 1⁄2 cups  reduced-fat parmesan cheese, cheese topping
• 2  cups water
• 16  ounces broccoli florets, prepared
• 3  cups boneless chicken breasts, cooked and diced
• 1⁄4 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.