Description
A creamy and comforting chicken Alfredo soup perfect for chilly evenings and family dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup fettuccine pasta, broken into pieces
- 1 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Heat a splash of olive oil in a large pot and sauté the minced garlic until fragrant—be mindful not to let it burn.
- Pour in the chicken broth and bring it to a boil.
- Add the broken fettuccine to the pot and cook according to the package instructions, stirring occasionally, until al dente.
- Reduce the heat and mix in the shredded chicken and heavy cream, stirring thoroughly.
- Gradually add the grated Parmesan cheese and Italian seasoning, mixing well.
- Season the soup with salt and pepper to your taste preferences.
- Allow the soup to simmer for a few minutes until it’s completely heated through and creamy.
- Serve in bowls garnished with freshly chopped parsley.
Notes
For a lighter version, substitute half of the heavy cream with additional chicken broth. Feel free to add extra veggies like broccoli or peas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg