Chicken Alfredo Soup – Closet Cooking

Chicken Alfredo Soup

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 6

Chicken noodle soup with a creamy alfredo style broth!

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ingredients

• 4 tablespoons butter (or olive oil)
• 1 cup onion, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 2 tablespoons garlic, chopped
• 4 tablespoons flour (or rice flour for gluten-free)
• 5 cups chicken broth
• 1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces
• 2 teaspoons Italian seasoning (or oregano)
• 8 ounces pasta such as shells (gluten-free for gluten-free)
• 1 cup heavy/whipping cream (or milk)
• 1/2 cup parmigiano reggiano (parmesan cheese), grated
• salt and pepper to taste

directions

1. Melt the butter in a large saucepan over medium heat, add the onions, carrot, and celery, and cook until tender, about 10 minutes.
2. Add the garlic, sprinkle in the flour and cook for a minute, mixing.
3. Add the broth, chicken and Italian seasoning, bring to a boil, reduce the heat and simmer until the chicken is just cooked through, about 10 minutes.
4. Add the pasta and cook until tender, about 8 minutes.
5. Turn off the heat, add the cream and cheese and let the cheese melt into the broth.
6. Season with salt and pepper to taste and enjoy!

Option: Use cooked chicken to save some time.
Option: Add a pinch of red pepper flakes along with the garlic.
Option: Use a 15 ounce jar of alfredo sauce! (Reduce the butter to 1 tablespoon and omit the flour and cream.)
Option: Add baby spinach, near the end.
Option: Add 2 tablespoons white miso paste, near the end.
Option: Garnish with fresh chopped parsley.

Nutrition Facts: Calories 499, Fat 30g (Saturated 16g, Trans 0.3g), Cholesterol 134mg, Sodium 509mg, Carbs 46g (Fiber 2g, Sugars 7g), Protein 33g

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