CHICKEN ALFREDO SOUP
Chicken Alfredo Soup, an easy one-pot soup with fettuccine, chicken, spinach, and an alfredo and broth base.
Provided by Lisa Huff
Categories Soup
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 515 kcal, Carbohydrate 32 g, Protein 24 g, Fat 33 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 150 mg, Sodium 1416 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CHICKEN ALFREDO SOUP RECIPE
Easy Chicken Alfredo Soup takes a best-loved pasta dish and turns it into a soup! It's still creamy and delicious!!
Provided by Lil' Luna
Categories Soup
Time 50m
Number Of Ingredients 12
Steps:
- In a hot skillet add olive oil and cook chicken for 6 minutes on each side, or until cooked through. Season with salt and pepper and set aside to cool.
- Melt butter in a large pot over medium-high heat. Sauté onion until translucent (about 2 min). Add garlic and cook until fragrant. Add flour and whisk 2-3 minutes, until golden. Add chicken broth and half/half. Let simmer 15 minutes, until thickened.
- Add tortellini to pot and cook 10 minutes, until al dente. Add diced chicken and season with crushed red pepper flakes, salt, and pepper. Garnish with basil. Serve warm.
Nutrition Facts : Calories 542 kcal, Carbohydrate 43 g, Protein 41 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 134 mg, Sodium 564 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
CHICKEN BROCCOLI ALFREDO SOUP
Here's a scrumptious soup served at Dairy Keen (three-time "Best of State" winner) of Heber City, Utah. This is a recipe I've not had long, but have made over and over and OVER again. It is that good!
Provided by Debs Recipes
Categories Chicken Breast
Time 30m
Yield 10 cups, 8-10 serving(s)
Number Of Ingredients 14
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
Believe us when we say this is the soup of all soups. It's everything you love about chicken alfredo pasta, but with more layers of flavor in every spoonful. As an added bonus, it's made in one pot. So put on your PJs, cook this recipe, and cozy up with a warm bowl!
Provided by Betsy Carter
Categories Lunch
Time 55m
Yield 8 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 1061 calories, Carbohydrate 82 grams, Fat 72 grams, Fiber 2 grams, Protein 20 grams, Sugar 11 grams
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