RCI-SP.002.0052.001
Chicken Alfredo Soup
Chicken Alfredo Soup
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyintermediate
Ingredients
- x boneless Chicken breast1 unit
- 1/2 unit
- 1 can
- 1 can
- 2 cup
- half-and-half or heavy cream1/2 cup
- 1/4 tsp
- (or 1 crushed garlic clove)1 unit
- 1 unit
- 1 unit
Method
1
Cut the boneless chicken breast into bite-sized pieces and set aside.
2
Finely dice the onion half and drain the canned mushrooms, reserving the liquid.
3
Heat a large pot over medium-high heat and add the diced onion, cooking until softened, about 3-4 minutes.
3 minutes
4
Add the chicken pieces to the pot and cook, stirring occasionally, until the chicken is no longer pink on the outside, about 5-6 minutes.
5 minutes
5
Pour in the canned chicken broth and 2 cups of water, then add the garlic powder (or crushed garlic clove).
6
Bring the mixture to a gentle simmer and cook for 8-10 minutes until the chicken is cooked through.
9 minutes
7
Stir in the drained mushrooms and the reserved mushroom liquid.
8
Reduce heat to low and slowly stir in the half-and-half or heavy cream, mixing until well combined.
9
Season the soup to taste with salt and freshly-ground black pepper, then simmer for 2-3 minutes to allow flavors to meld.
3 minutes
10
Ladle the soup into bowls and serve immediately while hot.