Creamy Chicken Alfredo Noodle Soup

1. 1

   Assemble all the ingredients.

2. 2

   Melt butter in a large (6-quart) stockpot over medium heat. Add onion. Cook, stirring, until softened, about 5 minutes. Add garlic and cook for 1 minute.

3. 3

   Sprinkle flour over the onion mixture; cook and stir for 1 minute. Gradually whisk in chicken broth until smooth. Stir in half-and-half, Italian seasoning, salt, and pepper. Bring to a boil.

4. 4

   Add egg noodles and cook until slightly firm, stirring occasionally so the noodles do not stick together, about 5 minutes. (If using fettuccine, cook about 8 minutes.)

5. 5

   Stir in broccoli florets and cook until crisp-tender, 3 to 5 minutes.

6. 6

   Add chicken and Parmesan cheese; cook until heated through, 2 to 3 minutes.

7. 7

   Ladle the soup into bowls. Garnish with parsley and serve with additional Parmesan cheese. Recipe developed by Nicole Irwin

• Calories 643.36 kcal High
• Protein 39.38 g Good Source
• Carbs 65.38 g Moderate
• Total Fat 22.06 g High
• Saturated Fat 11.0 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 187.23 mg High
• Sodium 1602.74 mg High
• Fiber 4.0 g Moderate
• Sugar 6.2 g Moderate
• Added Sugar 0.06 g Low Source
• Calcium 369.89 mg Good Source
• Iron 3.47 mg Moderate
• Potassium 591.81 mg Moderate
• Vitamin A 32.08 mcg_rae Low Source
• Vitamin C 20.56 mg Good Source
• Vitamin D 0.06 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅