If fettuccine Alfredo is your go-to Italian dish, this is is the soup recipe for you! All made in the same pot, this pasta-filled soup has fresh cream, chicken, and broccoli. Be sure to top with extra cheese and basil.

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary test

total:
35 mins
Servings:
6
Yield:
9 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-qt. Dutch oven heat butter and oil over medium-high. Add chicken, half at a time; cook and stir 2 to 3 minutes or until browned. Remove from pan. Add onions and garlic; cook 4 minutes or until onions are tender, stirring occasionally. Add broth. Bring to boiling. Stir in chicken and fettuccine. Return to boiling; reduce heat. Simmer 5 minutes, stirring occasionally. Stir in broccoli. Simmer 5 minutes more, stirring occasionally.

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  • In a small bowl stir together half-and-half and flour; stir into chicken mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in 1/2 cup of the cheese. Season to taste with salt and pepper.

  • Top servings with remaining cheese and basil.

Nutrition Facts

355 calories; fat 15g; cholesterol 69mg; saturated fat 7g; carbohydrates 32g; mono fat 5g; poly fat 1g; insoluble fiber 3g; sugars 5g; protein 24g; vitamin a 618.7IU; vitamin c 29mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 4.4mg; vitamin b6 0.3mg; folate 41.2mcg; vitamin b12 0.5mcg; sodium 968mg; potassium 494mg; calcium 262mg; iron 2.6mg.
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