Name: Chicken Alfredo Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoons butter; 1 small onion, chopped; 2 cloves garlic, minced; 1/4 cup all-purpose flour; 6 cups chicken broth; 2 cups half-and-half; 1 teaspoon Italian seasoning; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 2 cups uncooked wide egg noodles or fettuccine, broken into 2-inch pieces; 2 cups broccoli florets; 3 cups shredded cooked chicken; 1/2 cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley, for garnish; Grated Parmesan cheese, for serving

Chicken Alfredo Soup

Chicken alfredo soup is a very flavorful take on regular chicken noodle soup! It comes out thick and creamy, and Parmesan cheese adds a nice flavor. Think comfort in a bowl

35 min total 10 min prep 25 min cook 6 454 cal

Instructions

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1 Gather all ingredients.
2 Melt butter in a large (6-quart) stockpot over medium heat. Add onion. Cook and stir until softened, about 5 minutes. Add garlic and cook for 1 minute.
3 Sprinkle flour over onion mixture; cook and stir for 1 minute. Gradually whisk in chicken broth until smooth. Stir in half-and-half, Italian seasoning, salt, and pepper. Bring to a boil.
4 Add egg noodles and cook until al dente, stirring occasionally so the noodles do not stick together, about 5 minutes. (If using fettuccine, cook about 8 minutes.)
5 Stir in broccoli florets and cook until crisp-tender, 3 to 5 minutes.
6 Add chicken and Parmesan cheese; cook until heated through, 2 to 3 minutes.
7 Ladle soup into bowls. Garnish with parsley and serve with additional Parmesan cheese. Recipe developed by Nicole Irwin