Chicken Alfredo Soup

In a large pot or Dutch oven, melt the butter over medium heat.

Add the diced yellow onion and sauté until softened, about 5-7 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Sprinkle the flour over the onions and garlic. Stir continuously and cook for 1 minute.

Gradually whisk in the chicken broth, a little at a time, until the mixture is smooth.

Stir in the heavy cream and 1 cup of milk.

Bring the mixture to a light simmer.

Break the fettuccine noodles into roughly 2-inch pieces and add them to the pot.

Cook the pasta in the soup over a low simmer until al dente, stirring occasionally.

Once the pasta is cooked, stir in the shredded chicken and grated Parmesan cheese.

Season with crushed red pepper flakes, ground nutmeg, salt, and black pepper.

Stir to combine all ingredients. If the soup is too thick, add more milk until it reaches your desired consistency.

Taste and adjust seasonings if necessary.

Ladle into bowls and serve hot. Garnish with extra Parmesan cheese, red pepper flakes, and fresh basil if desired.