1/2 tsp. Kosher salt, and lots of flavor 3 tablespoons of it. Salted butter 1 small onion, chopped 3 Garlic paste 1/4 c. Flour for all purposes 4 c. Low sodium chicken broth 1 c. Heavy cream
4 oz of it. fettuccine, broken into 2-inch pieces 3 c. Broccoli flowers 2 c. Chopped boiled chicken 1/4 c. Fresh parsley, chopped 1/2 c. Grated Parmesan cheese 1 tablespoon of it. Fresh lemon juice Red pepper flakes, to taste, optional
Bring a big saucepan of salted water to boil. Melt the butter in a strong Dutch oven over medium heat. Add the onion and toss occasionally until soft, 5-6 minutes.
Cook the garlic for 1 minute until tender. Mix in flour and cover vegetables. Stir for 2 minutes until the coating is smooth but not brown.
Combine chicken broth, heavy cream, 1 cup water and 1/2 teaspoon salt in a pot. Simmer the soup for 10 minutes to thicken.
Meanwhile, prepare the fettuccine in boiling water until just al dente, 6-7 minutes, adding the broccoli in the last 3 minutes.
Drain well, then add the chicken, noodles and broccoli to the soup. Saute chicken in soup while hot for 2 minutes. Mix in the parsley.
Add the parmesan and lemon juice, remove from heat and sprinkle with red pepper flakes.