Chicken Alfredo Soup
This creamy Chicken Alfredo Soup transforms a classic pasta dish into a warm, comforting bowl of goodness. Packed with tender chicken, fettuccine noodles, and a rich parmesan-cream base, it's perfect for cozy nights or hearty lunches. A one-pot meal that's both satisfying and indulgent.
Ingredients
- 2 tbsp unsalted butter
- 1 cup onion diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth low sodium
- 2 cups heavy cream
- 2 cups cooked chicken shredded, rotisserie or poached
- 6 oz fettuccine broken into thirds
- 1 cup parmesan cheese freshly grated
- 1/2 tsp black pepper or to taste
- 1/2 tsp salt adjust to taste
- 2 tbsp parsley chopped, for garnish
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and cook for 4–5 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant. Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
- Gradually whisk in chicken broth, then add heavy cream. Bring mixture to a gentle boil, stirring frequently.
- Add shredded chicken and fettuccine. Reduce heat and simmer for 10–12 minutes, or until pasta is tender.
- Stir in grated parmesan, salt, and pepper. Simmer for another 2–3 minutes until cheese is fully melted.
- Serve hot, garnished with chopped parsley. Add extra parmesan if desired.
Notes
Substitute fettuccine with small pasta like rotini or shells for easier spooning. Add spinach at the end for extra greens.
Nutrition
Calories: 480kcal
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