Appetizers / Soups / Salads

Chicken fettuccine soup takes 20 minutes to prepare.

Chicken fettuccine soup takes 20 minutes to cook.

Chicken fettuccine soup makes 6 servings.

The ingredients for Chicken fettuccine soup are:

1 whole rotisserie chicken
2 tablespoon butter
1 tablespoon olive oil
1/2 sweet onion sliced thinly in 1x1/4 inch sections
1 bunch of asparagus, cut into 1 1/2 inch pieces (trim ends)
8 oz. sliced fresh mushrooms
1/2 teaspoon chopped garlic
1-1/2 cups white wine, divided
1 teaspoon cider vinegar
ground pepper and salt to taste
1 cup heavy cream at room temperature
1 tablespoon flour mixed with 1/4 cup cold water to reduce lumps
1 tablespoon lemon juice
shredded Parmesan cheese to taste
1 package tofu shirataki noodles

Here is how you make Chicken fettuccine soup:

Remove meat from the chicken by tearing off bite size chunks. Place chicken in a bowl and set aside. Save skin and bones for another use.Cook your noodles following packaging directions.Melt butter and oil in a medium saucepan over medium heat. Cook and stir the onions until they become translucent and tender; stir in asparagus and garlic. Saute for a minute or two. Stir in mushrooms. Cook over until liquid is reduced. Add salt and pepper.De-glaze the pan with in 1 cup white wine and the vinegar, increase heat to high and bring to a boil. Boil liquid until it is reduced. Once it is evaporated, add the remaining 1/2 cup wine. Boil for 1-3 minutes to evaporate the alcohol (there will still be most of the liquid in the pan?do not reduce this liquid all the way). Reduce heat to medium-low.When sauce is no longer boiling, slowly stir in cream. Simmer for two minutes. Add a little of the water/flour mixture for desired thickness (less for thinner sauce, more for thicker sauce).Add the lemon juice and simmer for 1 to 3 minutes until desired consistency (note, you may thin the sauce with a little milk or water if it becomes to thick). Remove the sauce from heat and stir in the chicken.Remove noodles from package and rinse thoroughly. Bring to a boil and simmer for 5 minutes. Combine the sauce/chicken with the noodles. Stir well to coat. Serve the pasta garnished generously with the Parmesan cheese and a little pepper.Serving Size: 8 servingsNumber of Servings: 6Recipe submitted by SparkPeople user MERRYKATE39.

The nutritional information for Chicken fettuccine soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 378.8

• Total Fat: 16.9 g
• Cholesterol: 132.0 mg
• Sodium: 224.0 mg
• Total Carbs: 5.8 g
• Dietary Fiber: 1.5 g
• Protein: 40.1 g

The dietary needs meet for Chicken fettuccine soup is Low Carb