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 What is your favorite thing about chicken alfredo? Is it the rich and cheesy sauce? Or maybe it is the long, slender pasta. I took all my favorite things about chicken and broccoli alfredo and put them into a low-carb soup. 


  • 1 can Palmini Angel hair pasta noodles rinsed and drained
  • 1 head Broccoli cut into florets
  • 3 cups Chicken shredded
  • 1/2 Onion chopped
  • 2 tbsp Butter unsalted
  • 2 tsp Garlic minced
  • 1/2 tsp Italian Seasoning
  • 4 cups Chicken Broth
  • 1 cup Heavy Whipping Cream
  • 1 cup Parmesan Cheese grated


  • Melt the butter in a pot over medium heat on the stove.
  • Add in the onions, and saute until softened.
  • Mix in the garlic, and saute another 30 seconds.
  • Pour in the chicken broth and heavy whipping cream. Stir to combine.
  • Add the broccoli to the pot, along with the Italian seasoning and salt and pepper to taste.
  • Bring the mixture to a low boil, reduce the heat, cover and simmer for 15 minutes, or until the broccoli is starting to become tender.
  • Mix in the shredded chicken, palmini noodles and parmesan cheese.
  • Continue to simmer an additional 5-10 minutes before serving garnished with parsley.

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