How To Make Cheesy Chicken Alfredo Soup
Creamy and rich half-and-half packed chicken broth is mixed with tender tortellini pasta for a chicken alfredo soup that’s topped with parmesan cheese.
Serves:
Ingredients
- 2tbspbutter
- 1lbchicken breasts
- salt and pepper,to taste
- 1large onion,diced
- 3tspgarlic,minced
- ¼cupall purpose flour
- 4cuplow-sodium chicken broth
- 1cuphalf and half
- 9oztortellini
- 1tspred pepper flakes,crushed
- fresh basil,for garnish
- parmesan cheese,shredded, for garnish
Instructions
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Cook chicken for 6 minutes on each side, or until cooked through. Season with salt and pepper and set aside to cool.
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Melt butter in a large pot over medium-high heat. Add garlic and cook until fragrant. Mix in onion. Add flour and whisk for 2 to 3 minutes, until golden. Add chicken broth and half and half. Let simmer for 15 minutes, until thickened.
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Add tortellini to the pot and cook 10 minutes, until al dente. Add diced chicken and season with crushed red pepper flakes, salt, and pepper. Garnish with basil and parmesan.
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Serve warm and enjoy.
Nutrition
- Calories: 477.99kcal
- Fat: 27.46g
- Saturated Fat: 12.41g
- Trans Fat: 0.42g
- Monounsaturated Fat: 9.56g
- Polyunsaturated Fat: 3.42g
- Carbohydrates: 24.10g
- Fiber: 3.07g
- Sugar: 6.50g
- Protein: 34.62g
- Cholesterol: 114.69mg
- Sodium: 1241.78mg
- Calcium: 127.11mg
- Potassium: 771.19mg
- Iron: 2.70mg
- Vitamin A: 148.29µg
- Vitamin C: 5.25mg
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