You guys are obsessed with my homemade alfredo sauce. So I had to make this creamy, cheesy Chicken Alfredo Soup! Tender chicken, rich broth, and pasta come together. Just 30 minutes!
Why This Soup is a Weeknight Wonder
- All-in-one pot: Everything is cooked together in one pot, creating layers of creamy, cheesy goodness while also making cleanup a breeze.
- Perfect family dinner:Hearty and satisfying, this is a simple meal that everyone will love. Enjoy with this roll, a simple no-knead bread that your grandmother made herself.
- Make it your own:Add more vegetables, switch to your favorite pasta, or spice things up!
Chicken Alfredo Soup Ingredients
- Half and half: Half and Half makes this soup creamy but not overly rich. If you don’t have half-and-half, you can make it yourself.
- pasta: Use a pasta shape for this. I like to use wide egg noodles. Other great options include bow ties, rotini, or cheese tortellini.
- chicken: This is a great recipe to use up leftover rotisserie chicken or make quick air fryer chicken.
How to Make Chicken Alfredo Soup
One pot, simple ingredients, lots of flavor! This Creamy Chicken Alfredo Soup is a quick way to win everyone’s heart! It’s so nice and feels like a warm hug!
- Saute the onions: Heat a large saucepan over medium heat and melt the butter. Once melted, add the finely chopped onion and garlic. Cook until the onions begin to soften, about 2 to 3 minutes. Sprinkle all-purpose flour over the onions. Stir and cook the flour for 1 to 2 minutes.
- Add seasoning: Add Italian seasoning, garlic powder, salt, and pepper to taste. Then slowly whisk in the chicken broth and half-and-half.
- Cook: Bring to a boil and then add the uncooked pasta. Reduce heat to low and cook until pasta is al dente.
- Finish with chicken and cheese: Add the cooked chicken, grated Parmesan cheese, and shredded mozzarella cheese and cook until the cheese is melted. Add fresh basil and parsley and serve.
Chicken Alfredo Soup
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ingredient
- 4 tablespoon butter
- ½ middle diced onion
- 3 cloves Minced garlic
- 2 tablespoon all purpose flour
- 2 teaspoon italian seasoning
- 1 teaspoon garlic powder
- 4 cup chicken broth
- 2 cup half and half
- 8 oz. uncooked dry pasta I used egg noodles
- salt and pepper to taste
- 2 cup Cooked chicken, chopped or chopped
- ½ cup grated parmesan cheese
- ⅓ cup finely chopped mozzarella cheese
- Fresh basil and parsley For decoration
guideline
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Put it in a large pot and melt it over medium heat. 4 tablespoons butter. Dissolve and then add. ½ medium onion, finely chopped and 3 cloves of minced garlic. Cook until the onions begin to soften, about 2 to 3 minutes.
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handful 2 tablespoons all-purpose flour On top of the onions. Stir and cook the flour for 1 to 2 minutes. add 2 teaspoons Italian seasoning, 1 teaspoon garlic powderand salt and pepper to taste. Then whip slowly. 4 cups chicken broth and 2 cups half and half.
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Add after boiling. 8 ounces uncooked dried pasta. Reduce heat to low and cook until pasta is al dente.
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add 2 cups cooked or shredded chicken , ½ cup grated Parmesan cheeseand ⅓ cup shredded mozzarella cheese. Cook until the cheese melts. add Fresh basil and parsley And serve.
memo
- In the refrigerator: Let the soup cool and store it in an airtight container for 3-4 days.
- In the freezer: Let the soup cool, then place in a zip-top bag and freeze flat for up to 3 months.
- To reheat: Warm on the stove or in the microwave, adding broth or milk if more moisture is needed.
nutrition
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