Chicken Soup

This unique twist on traditional comfort food combines tender chicken thighs and hearty root vegetables in a rich, creamy alfredo-based broth. Unlike clear broths, this soup offers a luxurious texture that feels indulgent yet satisfying. The earthy flavor of dried basil balances the richness of the pasta sauce, creating a harmonious blend of Italian herbs and savory chicken stock. It is an excellent choice for weeknight dinners or chilly evenings when you crave something warm and substantial. Simple to prepare with pantry staples, this dish delivers a home-style meal that warms the soul without requiring complex techniques or hard-to-find ingredients.

Cooking Method: Stewing

Cuisine: Italian

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 4434.6

Description

This unique twist on traditional comfort food combines tender chicken thighs and hearty root vegetables in a rich, creamy alfredo-based broth. Unlike clear broths, this soup offers a luxurious texture that feels indulgent yet satisfying. The earthy flavor of dried basil balances the richness of the pasta sauce, creating a harmonious blend of Italian herbs and savory chicken stock. It is an excellent choice for weeknight dinners or chilly evenings when you crave something warm and substantial. Simple to prepare with pantry staples, this dish delivers a home-style meal that warms the soul without requiring complex techniques or hard-to-find ingredients.

Ingredients

1 Jar (16 ounces) Alfredo pasta sauce
1 Teaspoon. dried basil leaves if making homemade Alfredo, or 1/2 teaspoon.
2 T. oil
1/4 lbs. boneless, skinless chicken thighs, chunked
4 Cups potatoes, peeled and diced
1 cups Carrots, peeled and diced
60 Chicken and Lentil Stew
4 Cups chicken broth

Directions

1
Heat the oil in a large pot or Dutch oven over medium-high heat.
2
Add the chunked chicken thighs and brown lightly on all sides, about 3-4 minutes.
3
Stir in the diced carrots and potatoes, cooking for 2 minutes until slightly softened.
4
Pour in the chicken broth and the jar of Alfredo pasta sauce.
5
Add the dried basil leaves and stir to combine all ingredients thoroughly.
6
Bring the mixture to a boil, then reduce heat to low to maintain a gentle simmer.
7
Cover the pot and cook for 20-25 minutes, or until the chicken is cooked through and potatoes are tender.
8
Taste the soup and adjust seasoning with salt and pepper if needed.
9
Serve hot, garnished with fresh Parmesan cheese if desired.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 4434.6kcal

% Daily Value *
Total Fat 216.7g334%
Saturated Fat 58.5g293%
Cholesterol 1548.6mg517%
Sodium 1482.6mg62%
Total Carbohydrate 46.8g16%
Dietary Fiber 7.0g29%
Sugars 4.7g
Protein 475.2g951%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, alfredo, soup, italian, creamy, thighs, potatoes, carrots, basil, stew, comfort food, easy dinner, vegetables, broth, one-pot, meal prep, hearty, warm, family friendly, quick meal

Read it online: https://www.chefs-mate.com/recipe/chicken-soup-147/