Recipes: Chicken Alfredo Soup

• Prep Time:10 Minutes
• Cook Time:20 Minutes
• Serves:6

 

Tagged:
chardonnay, chef champion, chicken alfredo, chicken soup, creole, food channel, italian cuisine, wisconsin,

This chicken Alfredo soup is absolutely loaded with flavor, making this rich and creamy version of an Italian classic so good it might even be better than the pasta.

Watch Chef Champion make this unique spin on an Italian classic on his latest episode of Chef Champion

 

Foodie Byte

Ingredients

1/4 cup sweet red onion
2 shallots
3 large cloves garlic
3/4 cup butter
3/4 cup all purpose flour
5 cups chicken broth
1 quart half and half cream
1 1/2 cups Parmesan cheese
2 cups Chardonnay
1/4 cup Portabella mushrooms
2 teaspoons creole seasoning
1 1/2 teaspoons nutmeg
Salt and pepper to taste
1/4 cup fresh basil
1/4 cup sweet red pepper
1 1/2 pounds chicken breast
3 tablespoons avocado oil
1/4 cup brandy of your choice

Preparation

Using a small skillet on medium high heat add in the oil and allow to get warm. (About 30 seconds).
Add in the flour. Using a wire whisk, stir continuously for about 2 to 3 minutes to create a white roux. Set aside.
Using a medium size stock pot on medium high heat add the chicken broth and allow it to reduce by 1/3.
Add in the half-and–half cream and half of the roux. Allow cooking until the stock starts a nice simmer (about 5 minutes).
Stir in the nutmeg, seasoning, and a little salt and pepper.
In a medium size skillet heat the Avocado Oil on high heat until nice and hot. (About 1 minute).
Season the chicken with on both sides and gently place the chicken in the hot oil. Allow searing on both sides about 3 to 4 minutes or until you have a nice caramelize color on both sides and the chicken is cooked through.
Transfer the chicken to a cutting board to cool. When cool, dice chicken into small pieces.
Using the same skillet, add in the onions, Shitake mushrooms, shallots, and garlic and sauté for about 1 minute on a high heat.
Add in the brandy and flambé.
Add in the wine and allow reducing by half.
Add the reduced liquid to the cream stock and turn the stove on medium heat.
Stir in the Parmesan cheese and mix well. Cook for about 5 to 10 minutes to see how thick the soup is.
Garnish: Mix diced sun-dried tomatoes with the fresh basil and top each soup of in the center with a little of the mixture. You can also sprinkle a little Parmesan cheese over each bowl if you have some left over and love cheese.

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