A creamy and comforting soup combining tender chicken, fettuccine pasta, and broccoli in a rich Alfredo-style broth with Parmesan cheese and fresh herbs.

american

italian

Nutrition

Provides moderate protein from chicken and cheese with significant calories from heavy cream and pasta, while broccoli adds vitamins and fiber.

Calories	600 kcal
Energy	2510 kJ
Protein	30 g
Total Fat	35 g
Saturated Fat	21 g
Trans Fat	1 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	9 g
Cholesterol	120 mg
Carbohydrate	40 g
Sugars	6 g
Dietary Fibre	3 g
Sodium	700 mg

*per serving

PescatarianNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

pastadinnersoupmain coursefamily friendlystovetop

Chicken Alfredo Soup

The Pioneer Woman (Ree Drummond)

4

Name: Chicken Alfredo Soup — Tasty Bites
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 0.5 teaspoon Kosher Salt (plus more to taste); 3 tablespoon Salted Butter; 1 small Onion (chopped); 3 clove Garlic; 0.25 cup All-purpose Flour; 4 cup Chicken Broth (low-sodium); 1 cup Heavy Cream; 4 ounce Fettuccine (broken into 2-inch pieces); 3 cup Broccoli Florets; 2 cup Chicken (chopped and cooked); 0.25 cup Parsley (fresh, chopped); 0.5 cup Parmesan Cheese (grated); 1 tablespoon Lemon Juice (fresh); Red Pepper Flakes (to taste, optional)

servings

0

per serve

0

minutes

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Ingredients

0.5 teaspoon Kosher Salt plus more to taste

3 tablespoon Salted Butter

1 small Onion chopped

3 clove Garlic

0.25 cup All-purpose Flour

4 cup Chicken Broth low-sodium

1 cup Heavy Cream

4 ounce Fettuccine broken into 2-inch pieces

3 cup Broccoli Florets

2 cup Chicken chopped and cooked

0.25 cup Parsley fresh, chopped

0.5 cup Parmesan Cheese grated

1 tablespoon Lemon Juice fresh

Red Pepper Flakes to taste, optional

Equipment

Large pot

Wooden spoon

Colander

Knife

Cutting board

Dutch oven

Instructions

Bring a large pot of salted water to a boil. Melt the butter in a medium Dutch oven over medium-low heat. Add the onion and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the garlic and cook until sizzling, about 1 minute. Sprinkle in the flour and stir to coat the vegetables. Cook, stirring, until the coating is smooth but not browned, about 2 minutes.

Add the chicken broth, heavy cream, 1 cup water and 1/2 teaspoon salt to the pot, and stir to combine. Adjust the heat so the soup is simmering and cook until slightly thickened, about 10 minutes.

Meanwhile, add the fettuccine to the boiling water and cook until just al dente, 6 to 7 minutes, adding the broccoli to the pot in the last 3 minutes of cooking. Drain well, then stir the pasta and broccoli into the soup along with the chicken.

Return the soup to a simmer and heat the chicken through, about 2 minutes. Stir in the parsley. Remove from the heat and stir in the parmesan and lemon juice; sprinkle with red pepper flakes, if desired.