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

Gallery

Credit: Jason Donnelly

Recipe Summary

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

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.

    Advertisement
  • 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; total fat 15g; saturated fat 7g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 69mg; sodium 968mg; potassium 494mg; carbohydrates 32g; fiber 3g; sugar 5g; protein 24g; trans fatty acid 0g; vitamin a 619IU; vitamin c 29mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 4mg; vitamin b6 0mg; folate 41mcg; vitamin b12 1mcg; calcium 262mg; iron 3mg.
Advertisement

Reviews

Advertisement