My sister-in-law gave me the idea for Chicken Alfredo Soup. She said she’d eaten it before and it was good, but not as Alfredo-y as she wished. The recipe she’d seen used a jar of Alfredo sauce.
But it isn’t as Alfredo-y as you’d imagine the soup to be. I think that may be an impossible thing to ask of a soup, because if you thicken it and make it just like the sauce, then you don’t have soup any more. You’ve got sauce.
I almost named it something different, like Chicken Parmesan Soup, but that’s a different dish and I already have a Chicken Parmesan Soup. So despite the fact that the name might be a little misleading, I’m keeping it.
And this soup is definitely worth making. It’s warm, comforting and creamy. And there’s no pre-cooking needed. Everything goes into the slow cooker, although the milk and pasta get held out to near the end of the cooking time.
Here’s what you’ll need to make it:
- 1.5 - 2 lbs. chicken tenders
- 1 onion, diced
- 1 clove garlic, crushed
- 2 boxes (32 oz each) chicken broth
- 5 oz Parmesan, shredded or shaved
- 1 1/2 cups milk
- 3 Tbs. flour
- 6-8 oz small penne pasta
- salt and pepper to taste
- Place chicken, onion, garlic, broth and Parmesan in slow cooker.
- Cook on high 5-6 hours or low 7-8 hours.
- When you're ready to add it, whisk or use a blender to combine the flour and milk.
- 20 minutes before serving, stir in flour/milk and pasta.
- Season with salt and pepper.