Chicken Alfredo Soup

By Tasty · 35 min

Ingredients

Instructions

1. Season the chicken on both sides with the salt.
2. Heat the oil in a large Dutch oven over medium-high heat. Cook the chicken until lightly browned and cooked through, 5–8 minutes per side, until the internal temperature reaches 165°F. Set it aside.
3. Lower the heat to medium. Melt the butter, then cook the shallots for about 2 minutes until translucent.
4. Stir in the garlic and cook 1–2 minutes until fragrant. Add the flour and cook, stirring constantly, for 1–2 minutes.
5. Add the stock, Italian seasoning, pepper and nutmeg, and bring to a simmer over medium. Stir in the broccoli and cook 5–7 minutes until soft.
6. Meanwhile, boil the fettuccine in a large pot of water for about 7 minutes until al dente. Drain and set aside.
7. Cut the chicken into ½-inch pieces. Lower the heat to low, then stir in the chicken and heavy cream.
8. Slowly add the Parmesan, stirring constantly until it melts. Season with salt and pepper to taste. The soup will thicken as it rests.
9. Put the fettuccine in bowls, ladle the soup over it, and garnish with parsley and extra Parmesan.

Summarized from Tasty's video. Watch it for the details.

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GarlicCheeseCreamParmesan cheeseHeavy creamChicken breastShallotBroccoli