I accidentally purchase half and half the other day. So I needed to use it up. I found this recipe on food.com. It was pretty tasty…I did need to jazz it up a bit. It had great reviews on the website.
Chicken Broccoli Alfredo Soup
- 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.
My notes: I thought it needed to be jazzed up a bit. I added more Parmesan cheese (approximately 1 cup), garlic, salt and chicken broth (I added the juices from cooking the chicken in the microwave). I added black pepper and basil to the recipe. You may be fine with the originally recipe…you just need to taste and add if needed. This would be also good if you added mushrooms. You will need to add chicken broth when reheating…otherwise it will be too thick. http://www.food.com/recipe/chicken-broccoli-alfredo-soup-155375
If anyone has a recipe they would like to share. Please email it to me at email@example.com I love trying new recipes.
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