Description
A hearty bowl of Chicken Alfredo Soup filled with chicken, pasta, and broccoli, perfect for a cozy weeknight dinner.
Ingredients
Scale
- 2 Tablespoons Butter
- 1 Onion (Diced)
- 3 Cloves of Garlic (Minced)
- 1/4 Cup Flour
- 4 Cups Chicken Stock
- 1 Cup Heavy Cream
- 1 Cup Shredded Parmesan Cheese
- 2 Cups Broccoli Florets (Cooked)
- Salt and Pepper to taste
- 3 Cups Cooked Chicken (Diced or Shredded)
- 2 Cups Uncooked Egg Noodles
Instructions
- In a large pot over medium heat, melt the butter and sauté the onion and garlic for 2-3 minutes until they become tender and fragrant.
- Whisk in the flour and cook, stirring constantly for about 2 minutes until it gets bubbly.
- Gradually whisk in the chicken stock and heavy cream, bringing the mixture to a gentle simmer.
- Add the uncooked egg noodles, allowing them to cook in the simmering broth for about 10 minutes or until they are tender.
- Stir in the cooked chicken, broccoli, and Parmesan cheese, mixing until everything is combined and the cheese melts into a creamy delight.
Notes
Pair with crusty bread or a side salad for a complete meal. Leftovers can be stored in an airtight container for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg