Chicken alfredo soup is a very flavorful take on regular chicken noodle soup! It comes out thick and creamy, and Parmesan cheese adds a nice flavor. Think comfort in a bowl
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
Gather all ingredients.
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.
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.
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.)
Stir in broccoli florets and cook until crisp-tender, 3 to 5 minutes.
Add chicken and Parmesan cheese; cook until heated through, 2 to 3 minutes.
Ladle soup into bowls. Garnish with parsley and serve with additional Parmesan cheese.
