Chicken, broccoli florets, and noodles come together in this easy, creamy, garlic and parmesan alfredo broth. From DessertNowDinnerLater.com

Chicken and Broccoli Alfredo Soup

Yield 12 (1 cup) servings

Ingredients

  • 2 Tbsp butter
  • 3 to 4 cloves garlic, minced (about 2 tsp)
  • 1/2 small onion, finely diced
  • 2 chicken breasts, cubed
  • 2 cups or less Rotini pasta (the noodles do soak up some of the broth after it sits, so if you like less chunks, and more broth, do less)
  • 4 cups fresh broccoli florets (about 1 large head or two small heads of broccoli)
  • 1/4 cup water
  • 2 boxes 25% Reduced Fat Swanson Cream Starter™
  • 1 cup shredded parmesan cheese
  • 1/2 tsp garlic powder
  • salt and pepper, to taste

Instructions

  1. In a large stock pot, melt the butter and cook the garlic, onion, and cubed chicken breasts until the chicken is no longer pink.
  2. Meanwhile, boil pasta just until al dente; my box said 7 to 8 minutes, do 7 minutes and drain immediately.
  3. Steam broccoli florets with water in a microwaveable dish with a lid, for 2 minutes. Check tenderness with a fork and cook longer, if desired.
  4. Add both boxes of Swanson Cream Starter™ to the pot of chicken, and bring to a boil. Add cooked noodles, cooked broccoli, Parmesan cheese, garlic powder, and season to taste with salt and pepper. Remove from heat and serve immediately.
  5. Frozen broccoli florets may be substituted for fresh. Steam an extra 3+ minutes until tender.

Recipe Notes

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