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
NUTRITION INFO
Serving Size: 1 (365) g
Servings Per Recipe:
8
AMT. PER SERVING% DAILY VALUE
Calories: 565.7
Calories from Fat 347 g61 %
Total Fat 38.6 g59 %
Saturated Fat 23.4 g116 %
Cholesterol 125 mg
41 %
Sodium 919.6 mg
38 %
Total Carbohydrate
37.8 g
12 %
Dietary Fiber 3.2 g12 %
Sugars 2.5 g9 %
Protein 19.9 g
39 %
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DIRECTIONS
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.