Chicken Broccoli Alfredo Soup

"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!"
 
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photo by SharonChen photo by SharonChen
photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
30mins
Ingredients:
14
Yields:
10 cups
Serves:
8-10
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ingredients

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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.

Questions & Replies

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  1. Jeanne F.
    FIVE MINUTES Prep time???? In those 5 minutes, I am supposed to locate and get out 14 ingredients, peel, wash, and chop an onion, peel and mince garlic, grate the Parmesan cheese, wash and cut up the broccoli, wash, cook, cool, and cut-up a chicken, and cook my pasta! Are you kidding? I do not have a sous-chef, and most of your readers don’t either. Realistic time estimates would be helpful. Saying this recipe can be “Ready in 30 minutes” is deceptive, ridiculous, and insulting.
     
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Reviews

  1. Marg (CaymanDesigns)
    When I ran across this recipe, 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: http://www.food.com/recipe/light-chicken-broccoli-alfredo-soup-lower-fat-393857 Served with http://www.food.com/recipe/italian-herb-parmesan-bread-bread-machine-abm-346173
     
  2. Tasterschoice
    Loved this soup! Found there was no need to cook broccoli seperately, just put the pieces in with the liquids after making the roux. Or, you could also toss it in with the pasta. Either way, it's a delicous meal soup and now one of our favorites.
     
  3. Joy T.
    those who informed recipe was bland and timing error is specifically related to self error. seasoning, though listed, is to the discretion of the maker as is the timing. I, for one, think this is a wonderful STOUP recipe, much like the one i have made for a long time. Mine is thick and robust because i season to my taste. dinner on a spoon and very well liked by my family.
     
  4. Brookelynne26
    I really liked this soup. I make soup once a week and this was a nice change of pace. My liquid portion turned out really thick and I had to add a bit more chicken broth to thin it out. I also used the steam in the bag broccoli and it worked great.
     
  5. sassyschu
    This was ok but definitely not close to a 5 star recipe. This recipe lost a star because flavour was fairly bland and not appealing to any member of my family. The other star was lost because of the huge inaccuracy of the prep time. Prep for this recipe takes much longer than 5 minutes.
     
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Tweaks

  1. Barbara.a.jeppeson
    This was outstanding. I used 2 cans of chicken broth plus one cube of chicken boullion, milk instead of half/half and later thickened it bit more with instant potatoes. I used 1 cup monterey jack and only 1/4 cup parmesan. Next time I may try a few grated carrots and bacon bits too. Definitely comfort food
     
  2. Kath_ko
    This soup was incredibly tasty! It reminds me of a creamy turkey soup that I make. I boiled chicken leg quarters with half an onion, a carrot and celery to make the broth for the recipe and used the meat off of the bones. I also skipped a step and didn't precook the broccoli, but just put it in at the same time as the pasta (adding 2 cups of broth instead of the broccoli water). As I didn't have nutmeg, I used Allspice, which worked well. To cut back on the fat content, I used milk in place of the cream. It turned out very well and is reminiscent of a soup a local restaurant offers. Thank you kindly for a lovely recipe, which I will certainly be making again.
     

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