Chicken Alfredo Soup

Made, written & photographed by the creators of the Point

Chicken Alfredo is one of our favorite recipes, so we morphed it into Chicken Alfredo Soup!

By using frozen chicken, or a shredded rotisserie chicken, you can cut down cooking times and craft this soup up during the week.

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Chicken Alfredo Soup

Serves 4 | Total Time: 40 minutes

Ingredients:

• 3 tablespoons salted butter

• 1 small onion, chopped

• 3 garlic cloves, minced

• 1/4 cup all-purpose flour

• 5 cup low-sodium chicken broth

• 1 cup heavy cream

• 6 oz Kluski egg noodles

• 3 cups broccoli florets, chopped

• 2 cups chopped cooked chicken

• 1/2 teaspoon kosher salt, plus more to taste

• 1/2 tablespoon Italian seasoning mix, plus more to taste

• 1 teaspoon black pepper, plus more to taste

• 1/2 cup grated parmesan cheese

• 1 tablespoon fresh lemon juice

• Red pepper flakes, to taste

Instructions:

Bring a large pot of water to a boil.

Begin by heating 3 tablespoons salted butter in a frying pan over medium-low heat. Once hot, add chopped onion and 3 minced garlic cloves. Stir occasionally until the onions become translucent and aromatic.

Sprinkle 1/4 cup flour over the onions and garlic. Cook for 1 to 2 minutes, or until the flour is completely incorporated and cooked.

Add in 5 cups chicken broth and 1 cup heavy cream. Sprinkle 1/2 tablespoon Italian seasoning, 1 teaspoon black pepper, and 1/2 teaspoon salt. Bring to a simmer and cook for 8 to 10 minutes, or until it begins to thicken.

Meanwhile, add the egg noodles to your boiling water and cook until almost done. They'll finish in the soup. Add broccoli to the boiling water in the last few minutes of cooking. Drain completely.

Once the soup is thickened, add in your pasta, broccoli and chicken. Keep the soup at a simmer and stir until chicken is heated through. Taste and adjust seasonings if needed.

Remove from heat and stir in 1/2 cup parmesan cheese and 1 tablespoon lemon juice.

Serve hot with extra cheese and a sprinkle of red pepper flakes!