ALFREDO CHICKEN SOUP
servings: 2 – 4
4 cups chicken stock
1 onion, diced
1 medium carrot, thinly sliced
i large potato, peeled and diced
1 cup peas, fresh or frozen
2 cups cooked chicken, shredded
1 cup small cut pasta (like elbows)
2 tbsp butter
2 tbsp all purpose flour
1 cup thickened cream
1 cup Parmesan cheese, shredded
salt, to taste
black pepper, to taste
In a large saucepan, over medium heat, add the butter and onion. Cook until tender.
Add in the flour and cook whisking constantly for 2 minutes.
Add the chicken stock, carrot, peas and potato. When potato is half way cooked, add the pasta. Cook until vegetables and pasta are cooked through.
Stir in the thickened cream,Parmesan cheese, salt, black pepper, and chicken. Cook for 2-3 more minutes until everything is heated through.
- If you are hosting a last-minute dinner party, serve Alfredo Chicken Soup as a main course. It is easy to make (use store bought rotisserie chicken) but comforting and satisfying.
- This soup would also be a great choice for buffet or food station. I would keep it in a food warmer.
- Serve it with crunchy rustic bread.