Chicken Alfredo Soup
A warm, creamy soup with chicken.
Loading ...April 8th, 2012
Excerpted from 100 Soups for $5 or Less by Gayle Pierce. Excerpted with permission of Raincoast Books.
Servings
4Prep Time
2 minutesCook Time
45 minutesIngredients
- 1 boneless, skinless chicken breast
- 9 Cups water, divided
- 3 chicken bouillon cubes
- 1 clove garlic, pressed
- dashes of black pepper
- 1/8 teaspoons nutmeg
- 1 Cup milk
- 1 tablespoon flour
- 1/2 Cups grated parmesan cheese
- 1 Cup broken fettuccine noodles (1-inch pieces)
- 11 teaspoon dried parsley
Directions
Rinse chicken; combine with 6 cups water in a 3-quart saucepan over high heat. Bring to a boil. Reduce heat to low. Skim off foam with a metal spoon.
Cover, with lid slightly vented, and cook 20 minutes, or until chicken is fully cooked.
Remove chicken from pan and cube.
Discard cooking water, rinse pan, and pour 3 cups fresh water into the pan over medium-high heat.
Add cooked chicken, bouillon, garlic, pepper, and nutmeg.
Pour milk into a tall glass, add flour, and stir rapidly with a fork until smooth. Pour milk into soup and bring to a light boil.
Add cheese slowly while continuously stirring.
Drop heat to low and stir in noodles.
Cover, with lid slightly vented, stirring every 2-3 minutes to keep noodles from sticking, and cook for 10 minutes. Garnish with dried parsley.
Nutrients Per Serving
Calories per serving 309. Fat per serving 13g.
