Chicken Alfredo Soup

Love alfredo? Love soup? Try out my combination of a Chicken Alfredo Soup, made with penne pasta, freshly grated parmesan cheese and chopped parsley. Great for these cold and rainy fall days! It feeds you and keeps you warm! Husband and kid friendly family recipe!

Chicken Alfredo Soup 🥣

📖 Ingredients:

⭐️ 3 Large Chicken Breasts

⭐️ 2 C. Whole Milk

⭐️ 1/4 C. All-Purpose Flour

⭐️ 2 Chicken Bouillon Cubes or 3 TBSPS Chicken Better Than Bouillon

⭐️ 6 C. Water

⭐️ 1 TSP White Pepper

⭐️ 4 Cloves of Garlic, Minced

⭐️ 1 Bunch of Parsley, Chopped

⭐️ 2 C. Penne Pasta

⭐️ 1 TSP Nutmeg

⭐️ 3 TBSPS Unsalted Butter

⭐️ 2 C. Parmesan Cheese

⭐️ Black Pepper & Salt to Taste

📖 Recipe:

1. Simmer your chicken breasts on low-medium heat for one hour with the water and chicken bouillon cubes.

2. Once done, shred your chicken. You’re going to use only half of the chicken so safe the other half for another recipe.

3. Prepare your garlic and your parsley.

4. Add butter to a skillet and let brown and melt.

5. Add your garlic, nutmeg and black pepper to the melted butter. Cook until fragrant. About two minutes.

6. Add in your flour and cook until golden. About five minutes. This is your soups roux.

7. Once golden add in your milk and cook on low until thickened.

8. Add your penne pasta in your leftover chicken broth and boil until al dente. Once done set aside.

9. Once your roux has thickened. Add in half of your parmesan cheese, half of your parsley and season to Taste. Remember, your chicken broth is very salty!

10. Once combined add your roux mix to the chicken broth and penne pasta. Cook on a simmer for twenty minutes until desired thickness has occurred.

11. Serve as is or garnish with more parmesan cheese, fresh parsley and course ground black pepper. Enjoy!