Soups · No. 22
Chicken Alfredo Soup
This chicken Alfredo soup brings the creamy, cheesy richness of fettuccine Alfredo together with cozy chicken noodle soup for an easy, satisfying bowl of comfort.
Serves 6Total time 40 min722 calories per servingItalianDinner
Ingredients
- 6 tablespoons butter, cubed
- 1 medium onion, finely chopped
- 1 celery rib, finely chopped
- 2 garlic cloves, minced
- 1/2 cup all-purpose flour
- 5 cups chicken broth
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Dash ground nutmeg
- 2 cups heavy whipping cream
- 2 cups shredded or cubed cooked chicken
- 8 ounces uncooked bow tie pasta
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/2 cup grated Romano cheese
- Minced fresh parsley, optional
Method
- Melt the butter in a large saucepan set over medium heat. Add the chopped onion and celery and cook until they're tender, about five minutes. Add the minced garlic and cook for one minute longer.
- Sprinkle the flour over the vegetables and stir to combine. Cook the mixture until it's thickened, about one to two minutes, stirring constantly. Add the broth, salt, pepper and nutmeg and bring the mixture to a boil, stirring occasionally.
- Stir in the chicken, noodles and cream. Reduce the heat and simmer the soup, stirring, until the pasta is tender, 12 to 15 minutes.
- Gradually whisk in the cheeses until they're melted and the soup is creamy. Ladle the soup into bowls and, if desired, sprinkle it with parsley and additional Parmesan cheese before serving it.
Notes
- Times from the recipe page: prep 15 min, cook 25 min, total 40 min.
- 722 calories per serving, from the recipe page (yield as listed: 6 servings).
- Recipe and photo from Taste of Home (tasteofhome.com), by Sharon Lehman, RDN. Saved for personal use.