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 Food.com 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.
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