Ingredients
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1/4 cup chopped sweet onion
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3 large garlic cloves, minced (1/2 Tbls)
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1 tablespoon olive oil
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1/4 cup light butter
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3/4 cup flour, divided
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4 cups chicken broth
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1 quart fat-free half-and-half
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1 1/2 cups reduced-fat parmesan cheese, cheese topping
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2 cups water
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16 ounces broccoli florets, prepared
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3 cups boneless chicken breasts, cooked and diced
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1/4 teaspoon white pepper (to taste)
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1 teaspoon salt (to taste)
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1 dash nutmeg
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6 ounces farfelle bow tie pasta, cooked according to package directions
Instructions
- 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.