Chicken Alfredo Soup
A creamy and decadent soup that combines the heartwarming flavors of chicken, garlic, spinach, and Parmesan, perfect for cold evenings and family gatherings.
Ingredients
For the Soup Base
- 1 tbsp unsalted butter Adds a touch of richness to the base of your soup!
- 1 medium yellow onion (diced) For a sweet, aromatic base that enhances all the flavors.
- 4 cloves garlic (minced) The heart and soul of this dish, bringing that irresistible aroma.
- 1 tsp Italian seasoning A blend that captures the essence of Italy in every spoonful.
- 4 cups chicken broth The warm embrace that brings everything together.
- 1 lb chicken fillets Provides protein and a wonderfully satisfying texture.
- 8 oz pasta (Mafaldine or your favorite) A comforting twist that makes this soup hearty and filling.
- 2 cups heavy cream Oh, the creaminess! This is what turns your soup into a luxurious delight.
- 1 cup grated Parmesan For that salty, nutty flavor that makes you sigh with happiness.
- 3.5 oz spinach A colorful addition that adds nutrients and vibrancy to the dish.
- to taste freshly ground black pepper Adds that perfect hint of spice to elevate the flavor.
Instructions
Preparation
- Grate the Parmesan, dice the onion, and mince the garlic.
Sauté Aromatics
- In a large pot, heat butter over medium-low heat. Sauté garlic and onion for about 3 minutes.
- Stir in the Italian seasoning.
Build Broth Base
- Pour in the chicken broth and bring to a gentle boil.
- Add the chicken fillets, cover, and let it simmer for about 12 minutes.
Cook Chicken and Pasta
- Remove the chicken from the pot and set aside.
- Drop pasta into the pot and boil for 2 minutes less than package instructions.
Shred Chicken
- Using two forks, shred the chicken into bite-sized pieces.
Create Creamy Bliss
- Pour in the heavy cream and stir in the Parmesan.
- Add the spinach and let it wilt for about 2 minutes.
The Grand Finale
- Stir in the shredded chicken and add freshly ground black pepper to taste. Adjust salt if needed. Serve and enjoy!
Notes
Make ahead by cooling and storing in an airtight container; it’s even better the next day. Can be frozen for about 2-3 months.