Yields : 4 – 6 serving(s)
Prep Time : 40 mins
Total Time : 40 mins
Ingredients
- 1/2 tsp. kosher salt, plus more to taste
- 3 tbsp. salted butter
- 1 small onion, chopped
- 3 garlic cloves
- 1/4 c. all-purpose flour
- 4 c. low-sodium chicken broth
- 1 c. heavy cream
- 4 oz. fettuccine, broken into 2-inch pieces
- 3 c. broccoli florets
- 2 c. chopped cooked chicken
- 1/4 c. fresh parsley, chopped
- 1/2 c. grated parmesan cheese
- 1 tbsp. fresh lemon juice
- Red pepper flakes, to taste (optional)
How to use.
1 – In a large pot bring salted water to a boil. Melt butter in a Dutch oven (medium) over medium-low heat. Add onion and cook, stirring occasionally, until softened, 5-6 minutes. Add garlic and cook until sizzling, about 1 minute. Sprinkle with flour and stir to coat vegetables.2 Add chicken broth.
2 – Add chicken broth, cream, 1 cup water and ½ teaspoon salt to pot. Adjust the heat to bring the soup to a boil and simmer for 10 minutes, until slightly thickened.
3 – Meanwhile, add the spaghetti to the boiling water and cook for 6-7 minutes, until fully cooked, adding the broccoli to the pot in the last 3 minutes. Drain the pasta and broccoli and stir into the soup along with the chicken.
4 – Bring the soup to a boil and cook the chicken for 2 minutes. Add parsley and stir. Remove from heat, add Parmesan cheese and lemon juice and sprinkle with red pepper to taste.
It is no exaggeration to say that this is a soup of soups. It’s a soup for those who like chicken alfredo pasta, but also for those who don’t. As an added bonus, it can be made in just one pot. Put on your pajamas, cook this recipe, and cozy up to a warm bowl of food.
Nutrition Info
- Calories 462
- Fat 26g
- Carbs 34g
- Fiber 8g
- Sugar 2g
- Protein 26g
