Chicken Alfredo Soup
Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all purpose flour
- 6 cups chicken broth
- 2 cups half and half
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups uncooked wide egg noodles or fettuccine, broken into 2-inch pieces
- 2 cups broccoli florets
- 3 cups shredded cooked chicken
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, for garnish
- freshly grated Parmesan cheese, for serving
Instructions
- 1
Gather all ingredients.
- 2
Melt butter in a large (6-quart) stockpot over medium heat. Add onion. Cook and stir until softened, about 5 minutes. Add garlic and cook for 1 minute.
- 3
Sprinkle flour over onion mixture; cook and stir for 1 minute. Gradually whisk in chicken broth until smooth. Stir in half-and-half, Italian seasoning, salt, and pepper. Bring to a boil.
- 4
Add egg noodles and cook until al dente, stirring occasionally so the noodles do not stick together, about 5 minutes. (If using fettuccine, cook about 8 minutes.)
- 5
Stir in broccoli florets and cook until crisp-tender, 3 to 5 minutes.
- 6
Add chicken and Parmesan cheese; cook until heated through, 2 to 3 minutes.
- 7
Ladle soup into bowls. Garnish with parsley and serve with additional Parmesan cheese.
