Tender shredded chicken is served in a creamy, garlicky soup with silky lasagna noodles and various veggies with a dollop of ricotta on top… I might just be drooling.
How to Freeze
The soup will freeze great without the pasta or cheeses mixed in. Freeze cheeses and pasta separately (lightly rinse pasta, drain then drizzle and toss with a little oil so it doesn’t stick excessively). To reheat your leftovers, simply microwave for 30 seconds at a time, stirring each time it stops until warmed all the way through.
How to Make Chicken Alfredo Soup Step by Step
Prepare the chicken: Brush 1 lb of chicken breasts with 1 tbsp oil and sprinkle with a pinch of salt. Bake at 400°F for 22-25 minutes. Cool, then either shred or slice. Cook the pasta: Break 1/2 lb lasagna noodles into 1-2 inch pieces. Cook according to package instructions, then set aside. Make the cream sauce: Melt 2 tbsp butter in a saucepan over medium heat. Whisk in 2 tbsp flour until it dissolves into the butter. Continue whisking and slowly add 1 cup heavy cream to form a roux. Pour in 6 cups chicken broth and salt and pepper (to taste). Bring to a boil then reduce to a simmer. Sauté the veggies: Melt the remaining butter (2 tbsp) in a large pot over medium heat. Add 1 cup chopped onions and 1 cup thinly sliced carrots and sauté for 5-6 minutes to soften the veggies. Mix it all together: Pour the cream sauce into the pot with the vegetables. Add 2 cloves crushed garlic and bring to a boil. Mix in 2 cups spinach, cooked chicken and cooked lasagna noodles. Reduce to a simmer and add 1/2 cup grated parmesan cheese and red pepper flakes (to taste). Once you pour each serving into bowls, top with ricotta cheese (1 cup total).
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