Chicken Alfredo Soup is homemade comfort in a bowl. With chicken, alfredo sauce, noodles, and bacon, this soup is perfect for a family dinner on a cold winter night. Sponsored by Reames®.
The holidays are all about home and to me home means family. At this time of the year, everyone likes to make traditional family recipes full of homemade goodness from holiday dinners and to holiday desserts.
When I think about home I think about love, family, religion and of course mom’s cooking. While growing up we always had family meals around a large dining room table. I remember those times being filled with delicious food, family conversations, and laughter.
Although Brian and I haven’t been as successful at carrying on the tradition of nightly family meals, we do sit down as a family a few times a week for dinner. I hope my kids remember those times as fondly as I do. I decided to make a comforting soup that is perfect for cold winter evenings filled with some of my family’s favorites: bacon, Alfredo, pasta, and chicken.
How to Make Chicken Alfredo Soup
Step One: Bacon
First, cook half of a pound of bacon. I like making mine in the oven because it is more hands off.
Line the strips of bacon on a rimmed baking sheet covered with foil. Bake at 375° for 15-20 minutes or until desired crispiness. Remove the bacon from the pan and place it on paper towels to cool and drain. Chop the bacon into bits once it has cool.
Reserve a couple of tablespoons of the bacon grease for making the chicken and set aside a couple of tablespoons of bacon bits to garnish the soup.
Step Two: Egg Noodles
While the bacon is cooking bring 4 quarts of water to a boil in a large pot. Add the frozen Reames® Homestyle Egg Noodles.
Return the water to a boil and stir to separate the noodles. Cook for 20 minutes, stirring occasionally. Drain the noodles and set them aside.
Step Three: Chicken
Heat two tablespoons of reserved bacon grease in a skillet. Add the cubed chicken and cook for 10 minutes over medium heat, stirring often.
Pour in 1/4 cup of chicken broth and continue cooking for another 5-10 minutes. Remove from heat, chop or shred the chicken into bite-sized pieces and set it aside.
Step Four: Soup
Melt the butter in a large pot with the minced garlic over medium heat. Whisk in flour and pepper. The mixture will become lumpy. Stir in chicken broth, heavy cream, and milk and whisk until smooth. Continue cooking over medium heat, stirring often, until the mixture begins to simmer.
Add the parmesan cheese and cream cheese. Stir until melted. Finally, add the cooked chicken and noodles. Continue cooking the soup over low heat, stirring often, until heated through.
Enjoy the homemade goodness of Chicken Alfredo Soup with your family on a cold winter night. Talk about your day, share a laugh or two and make memories that will last a lifetime!
Chicken Alfredo Soup
Ingredients
- ½ lb bacon
- 12 oz package Reames® Homestyle Egg Noodles
- 2 tablespoon bacon grease or vegetable oil
- 1 ½ lbs boneless, skinless chicken breasts cubed
- 2 ¾ cups chicken broth divided
- 5 tablespoon butter
- 2 teaspoon minced garlic
- 5 tablespoon flour
- ½ teaspoon black pepper
- 1 pint heavy cream
- ½ cup milk
- 3 cups shredded parmesan cheese
- 4 oz cream cheese cubed
- 1 tablespoon bacon bits
- ½ teaspoon coarse ground black pepper
- ½ teaspoon dried parsley
Instructions
- Line the strips of bacon on a rimmed baking sheet covered with foil. Bake at 375°F for 15-20 minutes or until desired crispiness. (Reserve a couple of tablespoons of the bacon grease.) Place cooked bacon on paper towel to cool and drain. Once cooled, chop into bits and set aside a couple of tablespoons for garnish.
- While the bacon is cooking, bring 4 quarts of water to a boil in a large pot. Add the frozen noodles. Return to a boil and stir to separate the noodles. Cook for 20 minutes, stirring occasionally. Drain the noodles and set them aside.
- Heat two tablespoons of reserved bacon grease in a skillet over medium heat. Add the cubed chicken and cook for 10 minutes, stirring often. Pour in 1/4 cup of chicken broth and continue cooking for another 5-10 minutes. Remove from heat and chop or shred the chicken into bite-sized pieces.
- Melt butter in a large pot with minced garlic, over medium heat. Whisk in flour and pepper. Mixture will become lumpy. Stir in remaining chicken broth, heavy cream, and milk until smooth. Continue cooking over medium heat, stirring often, until the mixture begins to simmer.
- Add the parmesan cheese and cream cheese. Stir until melted. Finally, add the cooked chicken and noodles. Continue cooking the soup over low heat, stirring often, until heated through.
