Soup season is my absolute favorite. There is nothing better than a cozy comfort soup on a chilly day. Not that we have that many chilly days in Texas, but I always crave soup anyway.
This soup is such a keeper! I was so excited to try this and recreate a recipe I had seen on this food blog. I had a few ideas to keep this recipe a little simpler and I didn’t have quite all the ingredients.
Also, taking photos of food is no joke. I can’t tell if its the horrible lighting in my kitchen or if it is really just that challenging to make food look pretty. I have a lot of respect for food bloggers! I did my best but really wanted to share this recipe with y’all because it was that yummy and so easy to make! Let me know if you like when I share recipes or if you would rather me keep it to fashion! Trying to be a resource in all the things and food is something I am passionate about.
The original recipe I found from that food blogger calls for lasagna noodles. I switched those out for rigatoni noodles because I thought the lasagna would be too cumbersome to eat with a spoon and I wanted more noodles per bite.
After making this, I would double the amount of chicken that the recipe calls for because there was just not enough per bite. If you like your soup super chunky with lots of things per bite I would suggest adding more chicken!
The other thing I did differently was the garlic. The original recipe calls for a ton of garlic which I thought was just a lot for a soup. I am sure roasting your own garlic would make this soup that much better, but for time purposes I decided to just add the garlic to the soup and cut down the portion size.
What You’ll Need
1 jar alfredo sauce (use any brand!)
2 pounds of chicken
4 oz of mushrooms
32 oz of chicken stock
2 cups milk/cream/ or half & half
4 tablespoons of garlic
1/2 cup parmesan cheese
1/2 a yellow onion thinly diced
Red pepper flakes, Italian seasoning, garlic powder, salt, pepper to taste
How to Make
- In a large soup pot, cook the chicken with a little olive oil, salt and pepper. While that is cooking, in a separate pot bring water to a boil and cook the pasta.
- Remove the chicken from the pot and shred it into fine pieces. In the same soup pot, throw the mushrooms in with a little butter and oil and cook til ready.
- Remove the mushrooms from the pot and add the onion cook until ready.
- I the pot with the onions, combine the chicken stock, milk, spices and garlic and bring to a boil.
- Add chicken, mushrooms, and parmesan cheese and bring to a simmer.
- Serve warm with the cooked pasta.
Storage note: Keep the pasta separate if you store extra soup in the fridge to prevent the pasta from soaking up the soup.
That’s it! It is so easy and really yummy to make. I hope you give this recipe a try and love it just as much as I did!