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!
ounces farfelle bow tie pasta, cooked according to package directions
Serving Size: 1 (365) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 347 g61 %
Total Fat 38.6 g59 %
Saturated Fat 23.4 g116 %
Cholesterol 125 mg
Sodium 919.6 mg
Dietary Fiber 3.2 g12 %
Sugars 2.5 g9 %
Protein 19.9 g
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.