Light Chicken Broccoli Alfredo Soup (Lower Fat) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 10 |
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When I ran across Chef #55221's recipe for Chicken Broccoli Alfredo Soup, 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. Ingredients:
1/4 cup chopped sweet onion |
3 large garlic cloves, minced (1/2 tbls) |
1 tablespoon olive oil |
1/4 cup light butter |
3/4 cup flour, divided |
4 cups chicken broth |
1 quart fat-free half-and-half |
1 1/2 cups reduced-fat parmesan cheese, cheese topping |
2 cups water |
16 ounces broccoli florets, prepared |
3 cups boneless chicken breasts, cooked and diced |
1/4 teaspoon white pepper (to taste) |
1 teaspoon salt (to taste) |
1 dash nutmeg (optional) |
6 ounces farfelle bow tie pasta, cooked according to package directions |
Directions:
1. In a heavy stockpot over medium heat, sauté onion and garlic in olive oil for 2-3 minutes. Add light butter and 1/4 cup flour and cook, stirring, for another 2-3 minutes until bubbly. Add remaining 1/2 cup of flour to a small amount of chicken broth and stir to remove lumps. Gradually whisk in flour and broth combo, plus remaining chicken broth and half & half; cook, stirring frequently, until thickened.
2. Meanwhile, steam broccoli (I use the steamer bag in the microwave) or cook broccoli in a separate pan with 2 cups of water just until form and not soft. Remove from heat and do not drain cooking water from broccoli.
3. Add Parmesan cheese topping to soup-base in stockpot; cook over low heat, stirring, just until cheese is melted; add steamed broccoli and 2 cups of water (or cooked broccoli along with its cooking water), chicken, seasonings, and bow tie pasta to the stockpot; heat through.
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