Chicken Alfredo In a Soup! | Chef Jean-Pierre

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. In a large pot over medium heat, melt the butter. Add the flour and whisk constantly for 1–2 minutes until a smooth paste forms.
2. In a separate fry pan, soften the shallots and leeks. Add the green onion, bell pepper, carrots and celery and cook for 1 minute.
3. Gradually whisk the milk into the roux, stirring constantly to prevent lumps. Let it thicken slightly, then add the chicken stock and adjust the heat to keep a gentle simmer.
4. Add the sautéed vegetables, then the cubed potatoes, and simmer until the vegetables are nearly tender.
5. Meanwhile, cook the pasta in salted boiling water until al dente. Drain and set aside.
6. In a fry pan, brown the chicken pieces until golden. Add the mushrooms halfway through and cook until the chicken is fully cooked and the mushrooms have released their liquid.
7. Add the chicken, mushrooms and cooked pasta to the soup. The soup will thicken from the potato and pasta starch.
8. Stir in the heavy cream and Parmesan and let the cheese melt. If too thick, add a little more milk or stock; if too thin, use a cornstarch slurry.
9. Season with salt and pepper and simmer for a few final minutes.
10. Serve hot, topped with a little Parmesan and chopped herbs if you like.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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