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Chicken Alfredo Soup
Creamy and delicious, chicken alfredo soup is packed with chicken, fettuccine, and broccoli. Red pepper flakes and parmesan add depth to the chicken broth.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Bring a large pot of salted water to a boil. Melt the butter in a medium Dutch oven over medium-low heat. Add the onion and cook, stirring occasionally, until softened, 5 to ⏱️ 6 minutes. Add the garlic and cook until sizzling, about ⏱️ 1 minute. Sprinkle in the flour and stir to coat the vegetables. Cook, stirring, until the coating is smooth but not browned, about ⏱️ 2 minutes.
2
Add the chicken broth, heavy cream, 1 cup water and 1/2 teaspoon salt to the pot, and stir to combine. Adjust the heat so the soup is simmering and cook until slightly thickened, about ⏱️ 10 minutes.
3
Meanwhile, add the fettuccine to the boiling water and cook until just al dente, 6 to ⏱️ 7 minutes, adding the broccoli to the pot in the last ⏱️ 3 minutes of cooking. Drain well, then stir the pasta and broccoli into the soup along with the chicken.
4
Return the soup to a simmer and heat the chicken through, about ⏱️ 2 minutes. Stir in the parsley. Remove from the heat and stir in the parmesan and lemon juice; sprinkle with red pepper flakes, if desired.
Red pepper flakes, to taste (optional)
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