Best Chicken Broccoli Alfredo Soup Recipes

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LIGHT CHICKEN BROCCOLI ALFREDO SOUP (LOWER FAT)



Light Chicken Broccoli Alfredo Soup (Lower Fat) image

When I ran across Chef #55221's recipe for Recipe #155375, 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.

Provided by Marg CaymanDesigns

Categories     Cheese

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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.
  • 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.

CHICKEN BROCCOLI ALFREDO SOUP



Chicken Broccoli Alfredo Soup image

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!

Provided by Debs Recipes

Categories     Chicken Breast

Time 30m

Yield 10 cups, 8-10 serving(s)

Number Of Ingredients 14

1/4 cup chopped onion
3 large garlic cloves, minced (or 1/2 Tbsp Minced Garlic)
3/4 cup butter
3/4 cup flour
4 cups low sodium chicken broth
1 quart half-and-half cream
1 1/2 cups freshly-grated parmesan cheese
2 cups water
1 bunch broccoli (tops only, cut into bite-sized pieces)
3 cups boneless chicken breasts, cooked and diced
1 1/4 teaspoons white pepper
1 1/4 teaspoons salt
1 dash nutmeg
6 ounces farfelle bow tie pasta, cooked according to package directions

Steps:

  • 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.

LIGHT CHICKEN BROCCOLI ALFREDO SOUP (LOWER FAT)



Light Chicken Broccoli Alfredo Soup (Lower Fat) image

How to make Light Chicken Broccoli Alfredo Soup (Lower Fat)

Provided by @MakeItYours

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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.
  • 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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