Creamy Chicken Alfredo Soup (Printable Version)
A creamy chicken soup featuring tender chicken, pasta, and fresh spinach in a rich Alfredo sauce for a cozy comfort meal.
# Ingredients Required:
→ Dairy & Fats
01 -
15 g unsalted butter
02 -
480 ml heavy cream
03 -
100 g grated Parmesan cheese
→ Produce
04 -
1 medium yellow onion, diced
05 -
4 garlic cloves, minced
06 -
100 g fresh spinach
→ Spices & Seasonings
07 -
1 tsp Italian seasoning
08 -
Freshly ground black pepper, to taste
→ Protein
09 -
450 g chicken fillets
→ Liquids
10 -
950 ml chicken broth
→ Pasta
11 -
225 g Mafaldine pasta or preferred variety
# Guide to Cooking:
01 -
Grate the Parmesan cheese, dice the onion, and mince the garlic cloves before starting.
02 -
Melt butter in a large pot over medium-low heat. Add garlic and onion, sauté for 3 minutes, then stir in Italian seasoning.
03 -
Pour in chicken broth and bring to a boil. Add chicken fillets, cover, and simmer for 12 minutes until cooked through.
04 -
Remove chicken and set aside. Add pasta to the pot, cover, and cook for two minutes less than package instructions for al dente texture.
05 -
Using two forks, shred the cooked chicken while the pasta finishes cooking.
06 -
When pasta is nearly ready, stir in heavy cream and Parmesan cheese. Add spinach and simmer until wilted, approximately 2 minutes.
07 -
Incorporate shredded chicken into the soup. Season with freshly ground black pepper, adjust salt to taste, and serve immediately.
# Extra Suggestions:
01 -
For a lighter alternative, substitute half-and-half for heavy cream. Additional vegetables like mushrooms or broccoli can be added. Adjust Parmesan quantity based on preference.