Chicken Alfredo Soup

Chicken Alfredo is one of my very favorite pasta dishes; I’ve come to love it so much that I created my very own Alfredo recipe. One day, while planning dinner, my decision was between chicken Alfredo and some sort of cream soup; and then a light bulb went off … chicken Alfredo soup. Why didn’t I think of this brilliant dish sooner? Anyway, combining an Alfredo soup recipe I found online with my Alfredo sauce recipe, one of the best creations to ever come out of my kitchen was born.

1 lb. farfalle bow tie pasta

2 Tbsp. butter

2 cups water

3 cups boneless, skinless chicken breasts, diced

1 head broccoli, florets only

1/2 onion, diced

1 Tbsp. minced garlic

3/4 cup butter

3/4 cup flour

4 cups chicken broth

1 quart heavy whipping cream

2 cups shaved parmesan cheese

1-1/2 tsp. pepper

1-1/2 tsp. salt

1/2 tsp. coriander

2 tsp. parsley flakes

Cook pasta according to package directions; drain. Add 2 Tbsp. butter, stirring to coat pasta. Pour into a mixing bowl, cover and set aside. In the same pot used for cooking the pasta, add the water and heat to boiling. Place a folding steamer basket into the pot and add chicken. Steam the chicken until tender and cooked through. Add the broccoli and steam another few minutes until broccoli is slightly cooked. Remove from heat and set aside. Meanwhile, in another large pot over medium heat, sauté onion and garlic in butter for a couple minutes; add flour and cook for an additional 2 or 3 minutes, stirring continuously, until bubbly. Whisk in chicken broth and heavy whipping cream; add the pepper, salt, coriander and parsley. Cook and stir until thickened. Add the parmesan cheese to the soup base and cook, while stirring constantly, until cheese is melted. Add the cooked broccoli, chicken and pasta; heat through. Serve.