DESCRIPTION
This soup has all the creamy, rich flavors of Fettuccine Alfredo, but in a soup. And it’s ready in under 15 minutes. Butter, Parmesan, mozzarella, and chicken make this a hearty meal. Serve with raw vegetables (Hint: Dip them in the soup!).
Ingredients
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- 4 cups low or no-sodium chicken broth
- 4 Tbsp. unsalted butter
- 2 boneless skinless chicken breasts
- 4 Tbsp. All purpose flour
- 2 cloves garlic
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 (9 oz.) package of fresh fettuccine noodles
- 5 oz. shredded Parmesan cheese, divided
- 1 cup mozzarella cheese
Instructions
- Measure broth into a large microwave-safe bowl. Microwave on high for 5 minutes.
- Meanwhile, put the butter in a large pot or Dutch oven over medium heat to melt. While it melts, slice the chicken breasts into ¼-inch slices. Add the chicken to the melted butter. Stir. Mince garlic. Add to the chicken. Stir. Add flour to the chicken and stir.
- When the broth is done heating, add ¼ cup slowly to the chicken mixture. Stir. Add another ¼ cup and stir. Repeat until you’ve added about half of it. Then stir in the rest of the broth at once and add salt and pepper.
- Increase heat to high and bring the soup up to a boil. Add the fettuccine noodles and reduce heat to a simmer. Cook noodles until cooked through (Read package directions. It’s usually 2-3 minutes.), stirring occasionally.
- Remove pot from heat. Stir in three-quarters of the Parmesan cheese and all of the mozzarella.
- Ladle soup into bowls and garnish with remaining Parmesan cheese.