Tasty Thursday

January is National Soup Month, so what better way to warm up from the frigid temps than with a hot bowl of soup with this great recipe from 100 Soups for $5 or Less.



Chicken Alfredo Soup
1 boneless, skinless chicken breast
9 cups water, divided
3 chicken bouillon cubes
1 clove garlic, pressed
Dash of black pepper
1/8 teaspoon nutmeg
1 cup milk
1 tablespoon flour
1/2 cup grated Parmesan cheese
1 cup broken fettuccine noodles (1-inch pieces)
1 teaspoon dried parsley

Rinse chicken; combine with 6 cups water in a 3-quart saucepan over high heat. Bring to a boil. Reduce heat to low. Skim off foam with a metal spoon. Cover, with lid slightly vented, and cook 20 minutes, or until chicken is fully cooked. Remove chicken from pan and cube. Discard cooking water, rinse pan, and pour 3 cups fresh water into the pan over medium-high heat. Add cooked chicken, bouillon, garlic, pepper, and nutmeg. Pour milk into a tall glass, add flour, and stir rapidly with a fork until smooth. Pour milk into soup and bring to a light boil. Add cheese slowly while continuously stirring. Drop heat to low and stir in noodles. Cover, with lid slightly vented, stirring every 2-3 minutes to keep noodles from sticking, and cook for 10 minutes. Garnish with dried parsley.

Serves 4