I made this on KUTV Fresh Living the other day. It was a blast to be making soup on TV. We have fun making soup in the fall and winter at The Dairy Keen-Home of the Train, and we love that you enjoy it too. Here is the recipe for Chicken Broccoli Alfredo soup. I made up this recipe after watching my son eat his favorite dish of Chicken Broccoli Alfredo and thinking that could be a great soup. Hope you enjoy it and if you don’t want to make your own soup, just come on over to Dairy Keen. The Soup Season has begun.
Chicken Broccoli Alfredo Soup
Serves 6
¼ cup minced Yellow or White Onion
½ Tablespoon Minced Garlic
¾ Cup Butter
¾ Cup All-purpose Flour or ½ Cup Gluten Free Flour
4 Cups Chicken Broth
1 Quart Half & Half
1 1/2 Cups Parmesan Cheese, SHREDDED
2 Cups Water
1 Bunch Broccoli
(tops only - cut into bite size pieces about 8 cups)
4 Cups bite sized cubes cooked Chicken White Meat
1 tea. White pepper
1 ½ tea. Salt
DASH Nutmeg
3 cups mini bowtie pasta measure then cooked according to directions on package.
In a heavy saucepan, over medium heat, sauté onion and garlic in butter for 3 minutes. Add flour to butter and vegetables and cook until blond in color (5 to 7 minutes). Add chicken broth and half & half and cook until thickened. Add parmesan cheese and cook until cheese melts. DO NOT BOIL.
In a separate pan add broccoli and water. Bring water to a boil and add broccoli. Simmer for 3 minutes, broccoli will then be cooked, but not soft. DO NOT DRAIN.
Combine all these two pans of ingredients. Add spices. Taste and see if you like more salt or pepper. Serve and enjoy!
Serve over cooked bow tie pasta. Sprinkle with more parmesan cheese.
If you have any questions or suggestions, please email me at Jan@dairykeen.com