Description
Rich, velvety Chicken Alfredo Soup with tender chicken, egg noodles, and a creamy, cheese-infused broth. A comforting, easy-to-make meal perfect for weeknights or cozy dinners.
Ingredients
1.5 pounds (680g) boneless, skinless chicken breasts, cubed
4 tablespoons unsalted butter (60g)
1 medium onion, diced
3 cloves garlic, minced
1/2 cup (60g) all-purpose flour
6 cups low-sodium chicken broth (1.5L)
2 cups heavy cream (480ml)
1 1/2 cups whole milk (360ml)
1 cup grated Parmesan cheese (optional: use halal-certified cheese)
16 ounces egg noodles (450g)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Melt butter in a large pot over medium heat. Add onion and garlic, sauté until tender (5-7 minutes).
Stir in flour to create a smooth paste (roux); cook for 1-2 minutes.
Gradually add chicken broth, stirring to avoid lumps. Bring to a simmer and reduce slightly.
Add heavy cream and whole milk, stirring until the soup thickens, then add cubed chicken.
Cook until chicken is heated through, about 5 minutes. Add egg noodles and cook according to package instructions.
Fold in Parmesan cheese and season with salt and pepper. Garnish with parsley before serving.
Notes
Ensure Parmesan cheese is halal-certified or uses vegetarian rennet if avoiding animal enzymes. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: American