It’s not chicken noodle soup. It’s not chicken alfredo…..

It’s an Impasta!

My Chicken Alfredo Soup is a noodle-lover’s dream come true… all swimming in a lake of garlic cream soup with parmesan cheese. Mmmmm, love at first bite!

A Bit of “Nosh”talgia…..

I also love frozen yogurt. The first frozen yogurt I ever remember having was when a frozen yogurt parlor opened up in our little town, way back in the 80’s.

“Yogurt Country” was located next the Drive ‘n’ Save Market to which my mother (with me in tow) drove my grandparents every week to shop. In addition to eight ever-changing flavors of yogurt, the shop featured a rotation of excellent soups.

We often went in, with my grandparents, and ate a bite of lunch there either before or after shopping. We always had the same thing — the “Small Lunch Special” — featuring a cup of soup, choice of bread (I usually had cornbread or a bagel with cream cheese), a small yogurt, and complimentary water.

It bothers me that I can’t remember the name of the smiling, grandmotherly lady who owned the place. But I can picture her face. And I remember her soups. She always had four or five to choose from, and they were all so delicious that it was hard to pick just one. But my hands down favorite was her Chicken Alfredo Soup — a soup I have never encountered before or since… until I set out to re-create it.

And, a Few Delicious Taste Tests Later…..

My Chicken Alfredo Soup tastes just the way I remember it — creamy, faintly redolent of parmesan and garlic, and chock full of thick, homestyle noodles. I’m in the habit of making this in the crockpot, but, if you’re in a hurry, it can certainly be made on the stovetop. I think frozen peas or sliced mushrooms would make nice additions to this, but my nostalgia has yet to allow me to try it. It’s just so good as it is. This is even a favorite with my father-in-law, Grandpa Tony, a real chicken soup aficionado! Just make the soup — you won’t be sorry.

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