Creamy Chicken Fettuccine Soup With Everything Crescent Twirls

This soup and bread combination is not only delicious, it is so easy to make! By using pre-cooked chicken for the soup and refrigerated crescent rolls for the bread, this fabulous meal ready in about 30 minutes! While everyone loves this deliciously hearty soup during the winter, it is light enough to be served in warmer months as well. And the twirls? They are so fantastic, I often serve them as a stand-alone snack or with marinara sauce for dipping.

Ingredients:

Soup:

2 tablespoons unsalted butter

1/2 cup finely chopped yellow onion

1/2 cup sliced baby carrots

1/3 cup finely chopped celery

1 teaspoon minced garlic

½ teaspoon salt

½ teaspoon black pepper

6 cups chicken broth

8 oz. dry fettuccini pasta, broken into 3-inch pieces

1 (10.5 oz.) can cream of chicken soup

2 cups cooked and diced chicken breast

Twirls:

1 (8 oz.) can refrigerated crescent rolls

2 tablespoons unsalted butter, softened

1 tablespoon grated Parmesan cheese

2 teaspoons bagel seasoning

1/2 teaspoon garlic powder

Garnish:

2 tablespoons snipped fresh chives

Supplies and Tools:

large bowl

measuring cups

measuring spoons

kitchen shears

6-quart pot with lid

baking sheet

knife

wooden spoon

ladle

plate

In a 6-quart pot melt butter over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until vegetables soften, stirring often. Stir in garlic, salt, and pepper and cook 1 minute more, stirring constantly.

Increase heat to medium high. Stir in chicken broth and bring to a boil. Boil for 5 minutes. Stir in pasta. Cover and boil for 12-13 minutes more or until pasta is tender, stirring every 3-4 minutes. Remove cover. Stir in soup and chicken. Reduce heat to low and heat through.

As soon as pasta is added to the soup, start the twirls. Heat oven to 375 degrees. Unroll crescent rolls into two rectangles side by side on a large baking sheet. Press perforations and edges together to make one 12x7-inch rectangle. Spread with softened butter. Stir cheese, seasoning, and garlic powder together in a small bowl. Sprinkle evenly over butter. Starting on one long side, roll up dough, pinching edge to seal seam to form a 12-inch log. Use a sharp knife to carefully cut dough into two 6-inch logs and place on a plate.

Cut each log into 6 equal slices. Place slices 2-inches apart on large ungreased baking sheet. Bake for 9-12 minutes or until golden brown.

Ladle soup into four individual serving bowls. Garnish each with 2 teaspoons of chives. Serve each bowl with 2-3 twirls on the side. Serves 4. Enjoy!

The soup may be made a day in advance and reheated just before serving time. Both recipes are easily doubled.