Creamy Delight: Chicken Alfredo Soup Made Easy
These bowlfuls of Chicken Alfredo Soup are packed with comforting flavors that will make your family smile. In just 30 minutes, you can whip up this hearty dish filled with chicken, pasta, and fresh broccoli, perfect for a cozy weeknight dinner.
If there’s one thing my family loves, it’s a warm bowl of soup on a chilly evening. I remember sitting at the dinner table as a kid, my mother would serve her famous creamy pasta dishes, and the aroma would fill our home with warmth and comfort. Today, I want to share with you an easy and delicious take on those classic flavors, transforming them into a cozy Chicken Alfredo Soup that’s sure to become a family favorite.
Why You’ll Love This Chicken Alfredo Soup
This recipe is not just simple and quick; it’s a full meal in a bowl! With tender chicken, rich creaminess, and the delightful crunch of broccoli, it’s a guaranteed hit that will win over kids and adults alike. Made with fresh ingredients and ready in about half an hour, you’ll find that this soup is as satisfying as it is heartwarming, providing a perfect balance of comfort and nourishment during those busy weeknights.
How to Make Creamy Chicken Alfredo Soup
Print
Creamy Chicken Alfredo Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A hearty bowl of Chicken Alfredo Soup filled with chicken, pasta, and broccoli, perfect for a cozy weeknight dinner.
Ingredients
- 2 Tablespoons Butter
- 1 Onion (Diced)
- 3 Cloves of Garlic (Minced)
- 1/4 Cup Flour
- 4 Cups Chicken Stock
- 1 Cup Heavy Cream
- 1 Cup Shredded Parmesan Cheese
- 2 Cups Broccoli Florets (Cooked)
- Salt and Pepper to taste
- 3 Cups Cooked Chicken (Diced or Shredded)
- 2 Cups Uncooked Egg Noodles
Instructions
- In a large pot over medium heat, melt the butter and sauté the onion and garlic for 2-3 minutes until they become tender and fragrant.
- Whisk in the flour and cook, stirring constantly for about 2 minutes until it gets bubbly.
- Gradually whisk in the chicken stock and heavy cream, bringing the mixture to a gentle simmer.
- Add the uncooked egg noodles, allowing them to cook in the simmering broth for about 10 minutes or until they are tender.
- Stir in the cooked chicken, broccoli, and Parmesan cheese, mixing until everything is combined and the cheese melts into a creamy delight.
Notes
Pair with crusty bread or a side salad for a complete meal. Leftovers can be stored in an airtight container for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg
Ingredients:
- 2 Tablespoons Butter
- 1 Onion (Diced)
- 3 Cloves of Garlic (Minced)
- 1/4 Cup Flour
- 4 Cups Chicken Stock
- 1 Cup Heavy Cream
- 1 Cup Shredded Parmesan Cheese
- 2 Cups Broccoli Florets (Cooked)
- Salt and Pepper to taste
- 3 Cups Cooked Chicken (Diced or Shredded)
- 2 Cups Uncooked Egg Noodles
Directions:
- In a large pot over medium heat, melt the butter and sauté the onion and garlic for 2-3 minutes until they become tender and fragrant.
- Whisk in the flour and cook, stirring constantly for about 2 minutes until it gets bubbly.
- Gradually whisk in the chicken stock and heavy cream, bringing the mixture to a gentle simmer.
- Add the uncooked egg noodles, allowing them to cook in the simmering broth for about 10 minutes or until they are tender.
- Stir in the cooked chicken, broccoli, and Parmesan cheese, mixing until everything is combined and the cheese melts into a creamy delight.
Serving Up a Bowl of Comfort
Ladle the soup into bowls and sprinkle with extra Parmesan for those who like a cheesy finish! This soup pairs wonderfully with crusty bread or a side salad for a complete meal that’s sure to please. It is a beautiful mix of flavors and textures that make every bite special , perfect for enjoying together around the table.
Storing Your Soup for Later
If you find yourself with leftovers (though I doubt it!), you can easily store this Chicken Alfredo Soup. Let it cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for 3-4 days. When reheating, you may need to add a splash of chicken stock or water to bring back the creamy texture since the noodles can soak up some of the liquid.
Tips for Making the Best Chicken Alfredo Soup
- Make sure your chicken is already cooked and shredded for a quick prep. Rotisserie chicken works wonders in this recipe!
- Feel free to add more vegetables like carrots or peas to increase the nutrition and add more color to your soup.
- Adjust the seasonings to your taste; a pinch of Italian seasoning can add a delightful richness.
Variations to Try
- To lighten up the soup, you can use half-and-half instead of heavy cream and reduce the cheese slightly.
- If you’re looking for a gluten-free option, simply swap the egg noodles for gluten-free pasta and ensure the broth is certified gluten-free.
- Add some heat by tossing in a pinch of red pepper flakes for a touch of spice.
FAQs
Can I freeze Chicken Alfredo Soup?
Yes! This soup can be frozen for up to 3 months. Just make sure to store it in a freezer-safe container.
How do I thicken the soup if it’s too watery?
If your soup is thinner than you’d like, mix a tablespoon of cornstarch with cold water and stir it into the soup while it simmers until thickened.
What can I use in place of chicken?
Feel free to substitute the chicken with cooked shrimp or even leave it out entirely for a vegetarian version filled with extra veggies.
This Chicken Alfredo Soup isn’t just food; it’s a bowl of love waiting to warm you up. It brings back memories and creates new ones all at the same time—so grab your spoon, and let’s dive into this delicious, comforting meal together!