Light Chicken Broccoli Alfredo Soup (Lower Fat)

• 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

1. In a heavy stockpot over medium heat, saute 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.

sweet onion, garlic, olive oil, light butter, flour, chicken broth, parmesan cheese, water, broccoli florets, chicken breasts, white pepper, salt, nutmeg, pasta

Taken from www.food.com/recipe/light-chicken-broccoli-alfredo-soup-lower-fat-393857 (may not work)