Chicken Alfredo Soup
This creamy Chicken Alfredo Soup combines the rich flavors of classic Alfredo sauce with tender chicken and hearty vegetables. It's a comforting dish perfect for a cozy dinner and can be served with crusty bread for dipping.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 ladle
- 4 serving bowls
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded You can substitute rotisserie chicken for convenience.
- 3 cups chicken broth For a richer flavor, you can use homemade chicken broth.
- 1 cup heavy cream
- 1 cup milk
- 1 cup fettuccine noodles, broken into pieces
- 1 cup frozen peas
- 1 cup grated Parmesan cheese
- to taste salt
- to taste black pepper
- 1 teaspoon Italian seasoning
- for garnish fresh parsley, chopped
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the shredded chicken and chicken broth to the pot. Bring to a gentle boil.
- Stir in the heavy cream and milk, then add the broken fettuccine noodles. Reduce heat to a simmer and cook for about 10 minutes, or until the noodles are tender.
- Add the frozen peas, grated Parmesan cheese, Italian seasoning, salt, and black pepper. Stir to combine and let it simmer for another 5 minutes, allowing the flavors to meld together.
- Taste the soup and adjust seasoning as needed. Serve hot, garnished with fresh parsley.
Notes
For a richer flavor, you can use homemade chicken broth.
You can substitute rotisserie chicken for convenience.
Feel free to add other vegetables, such as spinach or bell peppers, for additional nutrition and flavor.
This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.