Chicken Alfredo Soup

5 from 2 votes

Warm up fast with this creamy, cheesy chicken Alfredo soup! It can be ready in just 30 minutes for the ultimate comfort bowl.

Prep Time15

Cook Time15

Total Time30

Course: main dish, Soup

Cuisine: American, Italian American

Keyword: chicken alfredo soup, creamy chicken alfredo soup, creamy chicken alfredo soup recipe

Servings: servings

Author: Alyssa Rivers

Ingredients

4 tablespoons butter
½ medium diced onion
3 cloves minced garlic
2 tablespoons all-purpose flour
2 teaspoons Italian seasoning
1 teaspoon garlic powder
4 cups chicken broth
2 cups half and half
8 ounces dry uncooked pasta I used egg noodles
salt and pepper to taste
2 cups cooked chicken, chopped or shredded
½ cup grated parmesan cheese
⅓ cup shredded mozzarella cheese
fresh basil and parsley for garnish

Instructions

In a large pot over medium heat, melt 4 tablespoons butter. Once melted, add ½ medium diced onion and 3 cloves minced garlic. Cook until the onions begin to soften, about 2-3 minutes.
Sprinkle 2 tablespoons all-purpose flour over the onions. Stir and cook the flour for 1-2 minutes. Add 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, and salt and pepper to taste. Then slowly whisk in 4 cups chicken broth and 2 cups half and half.
Bring to a boil, and then add 8 ounces dry uncooked pasta. Reduce to a simmer and cook until the pasta is al dente.
Add 2 cups cooked chicken, chopped or shredded , ½ cup grated parmesan cheese, and ⅓ cup shredded mozzarella cheese. Cook until the cheese is melted. Add fresh basil and parsley and serve.

Notes

Storage & Reheating Instructions

In the refrigerator: Cool the soup and store it in an airtight container for 3 to 4 days.
In the freezer: Cool the soup, transfer it to a ziplock bag, and freeze flat for up to three months.
To reheat: Warm on the stove or in the microwave and add a splash of broth or milk if it needs extra moisture.

Nutrition

QR code

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