Alfredo Soup Recipes

CHICKEN ALFREDO SOUP

Steps:

• Add chicken broth, onion, and garlic to a large pot over medium-high heat. Cover and bring to a boil.
• Remove pot lid, and stir in fettuccine pieces. Cook about 10 minutes or until pasta is almost al dente and just slightly undercooked (it will continue to cook slightly as you add other ingredients).
• Stir in heavy cream and butter to pot while still over medium-high heat. Cook about a minute or until slightly thickened. Stir in chicken, baby spinach, and parmesan cheese. Cook another 2-3 minutes or until combined and heated through and spinach has wilted. Add salt/pepper to taste.

FETTUCCINE ALFREDO SOUP

Steps:

• In a 5- to 6-qt. Dutch oven heat butter and oil over medium-high. Add chicken, half at a time; cook and stir 2 to 3 minutes or until browned. Remove from pan. Add onions and garlic; cook 4 minutes or until onions are tender, stirring occasionally. Add broth. Bring to boiling. Stir in chicken and fettuccine. Return to boiling; reduce heat. Simmer 5 minutes, stirring occasionally. Stir in broccoli. Simmer 5 minutes more, stirring occasionally.
• In a small bowl stir together half-and-half and flour; stir into chicken mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in 1/2 cup of the cheese. Season to taste with salt and pepper.
• Top servings with remaining cheese and basil.

CHICKEN BROCCOLI ALFREDO SOUP

Steps:

• In a heavy stockpot over medium heat, sauté onion and garlic in butter for 2-3 minutes; add flour and cook, stirring, for another 2-3 minutes until bubbly; gradually whisk in chicken broth and half & half; cook, stirring frequently, until thickened.
• Meanwhile, in a separate pan, add water to broccoli and bring just to boiling (the broccoli should be only partially cooked and not soft) then remove from heat; do not drain cooking water from broccoli.
• Add parmesan cheese to soup-base in stockpot; cook over low heat, stirring, just until cheese is melted; add cooked broccoli along with its cooking water, chicken, seasonings, and bow tie pasta to the stockpot; heat through.
• NOTES: 6 ounces bow tie pasta equals 2 1/4 cups before cooking and 3 cups diced chicken breast equals 1 ½ pounds before cooking. Also, decrease the salt by half if you happen to substitute full-sodium chicken broth in this recipe.

EASY ONE-POT CHICKEN ALFREDO SOUP RECIPE BY TASTY

Steps:

• In a medium bowl, season the chicken with the salt and pepper and toss to coat.
• In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering. Working in batches, cook the chicken, turning the pieces halfway through, until lightly browned on all sides, 5-6 minutes per batch. If the pot seems dry, add more olive oil as needed between batches. Remove the chicken from the pot and set aside.
• Reduce the heat to medium and add the butter. Once melted, add the shallots. Cook for 2-3 minutes, until translucent. Add the garlic and cook for 1-2 minutes, until fragrant. Add the flour, stirring to coat the aromatics. Cook for 1-2 minutes, until the flour is just cooked but has not yet started to brown.
• Pour the white wine into the pot to deglaze, scraping up any browned bits from the bottom. Add the chicken stock and season with salt. Increase the heat to medium-high and bring to a boil. Once boiling, stir in the fettuccine and cook for 7 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pot or clumping together.
• Add the chicken and heavy cream, stirring to combine. Add the Parmesan cheese, a couple tablespoons at a time, stirring well between each addition to ensure the cheese melts smoothly. Stir in the spinach and cook for 1-2 minutes, until wilted. Season with salt and pepper to taste. The soup will thicken slightly as it cools.
• Ladle into bowls and serve warm, garnished with more pepper and Parmesan cheese.
• Enjoy!