About
Mia's Alfredo Soup takes the core idea behind Alfredo pasta and makes it into a soup. And kudos to Mia, she absolutely pulled it off! The broth is luscious and cheesy, with plenty of tender pasta, butter-cooked vegetables, and succulent chicken making this the best kind of chicken noodle soup! Whether you're feeling down or just need some home comfort, Mia's Alfredo Soup will be the pick-me-up you need!
Ingredients
- 4 tablespoons butter
- 1 cup onions, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 tablespoons garlic, chopped
- 4 tablespoons flour
- 5 cups chicken broth
- 1 pound chicken breasts or thighs, boneless and skinless, cut into bite-sized pieces
- 2 teaspoons Italian seasoning
- 8 ounces elbow macaroni
- 1 cup heavy cream
- 1/2 cup Parmigiano Reggiano, grated
- salt, to taste
- black pepper, to taste
- parsley, optional, to taste, chopped, for garnish
Directions
Step 1 -In a large saucepan over medium heat, melt the butter.
Step 2 -Add the onions, the carrots, and the celery and cook, while stirring, until tender, about 10-15 minutes.
Step 3 -Add the garlic to the vegetable mixture and cook, while stirring, until fragrant, about 1 minute.
Step 4 -Add the flour to the vegetable mixture and cook, while stirring, until the raw flour smell disappears, about 2 minutes.
Step 5 -Add the broth, the chicken pieces, and the Italian seasoning to the vegetable mixture and stir to combine.
Step 6 -Bring the soup mixture to a boil.
Step 7 -Reduce the heat and simmer until the chicken is just cooked through, about 10 minutes.
Step 8 -Add the pasta to the soup mixture and cook until just tender, about 8-10 minutes.
Step 9 -Turn off the heat.
Step 10 -Add the heavy cream and the Parmigiano Reggiano to the soup and stir until the cheese is melted.
Step 11 -Taste the soup for seasoning and add the salt and the black pepper, as needed.
Step 12 -Serve garnished with the parsley.
