Chicken Alfredo Soup

What you need:

• 1/2 lb. bacon
• 12 oz. egg noodles, cooked al dente and drained
• 2 Tbsp. bacon grease or vegetable oil
• 1 1/2 lb. boneless, skinless chicken breasts, cubed
• 2 3/4 cup chicken broth, divided
• 5 Tbsp. butter
• 2 tsp. minced garlic
• 5 Tbsp. flour
• 1/2 tsp. ground black pepper
• 1 pint heavy cream
• 1/2 cup milk
• 3 cups shredded Parmesan cheese
• 4 oz. cream cheese, cubed
• For garnish: bacon bits and dried parsley flakes

Directions:

1. Place bacon on a rimmed baking sheet that has been lined with foil. Bake at 375 degrees for 15 to 20 minutes or until crispy. Then transfer to a paper towel-lined plate and let cool. Once cooled, chop and reserve a little bit for garnish.
2. Meanwhile, heat 2 Tbsp. of bacon grease over medium heat in a large skillet.
3. Add chicken and cook for 10 minutes, stirring often. Then add 1/4 cup chicken broth and cook for 5 to 10 more minutes. Remove from heat and chop into smaller pieces.
4. In a stockpot, melt butter with garlic over medium heat. Whisk in flour and pepper.
5. Then stir in remaining chicken broth plus heavy cream and milk. Whisk until smooth.
6. Cook over medium heat until it begins to simmer, stirring often.
7. Add parmesan cheese and cream cheese. Stir until they melt.
8. Add cooked chicken, noodles, and bacon. Reduce heat to low and cook until heated through, stirring occasionally to prevent sticking and burning.
9. Serve topped with bacon bits and parsley.

Recipe from The Gunny Sack

Posted on Fantastical Sharing of Recipes