Thursday 2 March 2017

Chicken Broccoli Pasta Soup

This soup is definitely a meal in itself - in fact it's barely a soup! The good thing about it is that you can thin it down as much as you like - so if you want something really chunky and filling (that's more like a bowl of pasta than soup) you can have it, or if you want to be able to drink your lunch rather than eat it with a fork (let alone a spoon) then you can do that too!

I came across a recipe for chicken broccoli alfredo soup on and decided to make it for my lunch last Sunday; I did reduce the quantity of the ingredients but still had enough left for the rest of the week!

Instead of half-and-half which you can't get in the UK, I used mainly milk with a dash of double cream. The resulting soup was deliciously creamy. I didn't have any farfalle pasta so I used macaroni which worked well.

This was a very filling soup that tasted rich and creamy and keeps well for a few days afterwards though you might find you need to add some water to thin it out again once it has been in the fridge for a while!

I'm sharing this with Cook Once Eat Twice, hosted by Corina at Searching for Spice.

1 comment:

  1. It sounds delicious! It has also reminded me that I haven't had pasta in a soup for a long long time and not in a creamy one either so this would make a lovely change. I bet the broccoli is lovely in this to cut through the creaminess a little. Thank you so much for sharing with #CookOnceEatTwice!


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