Chicken Alfredo Soup Recipe
User Reviews
4.6
32 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
8 people
-
Calories
455 kcal
-
Course
Main Course
Chicken Alfredo Soup Recipe
Report
This chicken Alfredo soup recipe is the coziest, creamiest, and heartiest soup! Topped with ricotta cheese, it's going to be a hit!
Share:
Ingredients
For the Chicken
- 1 pound chicken breast boneless, skinless
- 1 tablespoon olive oil
- pinch salt
For the Alfredo Soup
- ½ pound lasagna noodles
- 4 tablespoons butter divided, unsalted
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 6 cups chicken broth low-sodium
- ¼ teaspoon salt Kosher salt and freshly ground
- ¼ teaspoon black pepper Kosher salt and freshly ground
- 1 cup onion white, diced
- 1 cup carrot thinly sliced
- 2 cloves garlic crushed
- 2 cups spinach fresh
- ½ cup Parmesan Cheese freshly grated
- red pepper flakes optional, for topping, crushed
- 1 cup ricotta cheese optional, for topping
Instructions
For the Chicken
- Preheat oven to 400°F and line a baking sheet with aluminum foil.
- Pat the chicken breasts dry, brush with oil, and sprinkle with a pinch of salt.
- Bake in the preheated oven for 22-25 minutes, or until cooked through to 165°F.
- Allow to cool, shred with a fork or slice into thin pieces.
For the Alfredo Soup
- Break lasagna noodles into 1-2 inch pieces. Boil according to package instructions, set aside.
- Melt 2 tablespoons of butter in a medium saucepan set over medium heat. Add the flour, and whisk until flour dissolves into butter.
- Keep whisking and slowly add the heavy cream, to make a roux.
- Add the chicken broth, and salt and pepper to taste; bring to boil, reduce to simmer.
- In a large pot or Dutch oven, melt the remaining 2 tablespoons of butter over medium heat.
- Add the onions and carrots, and sauté for 5-6 minutes until vegetables soften.
- Pour the cream broth into the pot over the vegetables. Add the garlic, and bring to a boil.
- Once boiling, add the spinach, chicken, and lasagna noodles. Reduce to simmer.
- Add the grated cheese, then sprinkle with red pepper flakes if desited.
- Divide soup into bowls.
- Top each bowl with a heaping spoonful of ricotta cheese, if desired.
Notes
- Storage: Store Chicken Alfredo Soup in an airtight container in the refrigerator for 3-4 days.
- Store Chicken Alfredo Soup in an airtight container in the refrigerator for 3-4 days.
Nutrition Information
Show Details
Calories
455kcal
(23%)
Carbohydrates
29g
(10%)
Protein
23g
(46%)
Fat
27g
(42%)
Saturated Fat
15g
(75%)
Cholesterol
131mg
(44%)
Sodium
958mg
(40%)
Potassium
528mg
(11%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
4202IU
(84%)
Vitamin C
17mg
(19%)
Calcium
194mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 29g | 10% |
| Protein | 23g | 46% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 131mg | 44% |
| Sodium | 958mg | 40% |
| Potassium | 528mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4202IU | 84% |
| Vitamin C | 17mg | 19% |
| Calcium | 194mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
32 reviews
Excellent
Other Recipes
You'll Also Love
