CHICKEN ALFREDO SOUP

Chicken Alfredo Soup is a simple and quick recipe for a warm and yummy “comfort-food” soup with the delicious twist of adding Alfredo sauce!

Chicken Alfredo Soup takes one of my favorite meals of all time (soup) and gives it a whole new dimension – I’m so glad I came up with this recipe to add to my collection.

I love the simplicity and the warm, comforting flavors soup offers. I did our weekly grocery shopping at our local Kroger store and immediately upon entering I noticed that something was a little different. From the employee’s attire to the decorative displays and the music floating through the speakers- there was a distinct Italian theme. If you haven’t shopped there recently, you’ll have to stop by because they’re featuring some unique and delicious products as part of their Taste of Italy® program! We love Italian cuisine, so I immediately began thinking about a Tuscan-inspired meal for dinner that night. 

Instead of serving the traditional Alfredo pasta, I really wanted to make it into a soup. I found some Bertolli Mushroom Alfredo and tossed a few other items in my cart and headed home to make dinner. It was super easy to make and I love how fast it came together. Why I haven’t I used Alfredo for soup before? The flavor of the Bertolli sauce was incredible! It shouldn’t surprise me- it won the 2015 Chef’s Best® Taste Award! We all loved it and I’ll be making it again for sure.

This is a sponsored conversation written by me on behalf of Bertolli®. The opinions and text are all mine.

Chicken Alfredo Soup

• 1 15-oz jar Bertolli Mushroom Alfredo sauce
• 1/3 cup diced sweet onion
• 2 TBSP butter
• 28 oz chicken broth (two 14.5 oz cans, or 3 1/2 cups)
• 1 cup frozen peas
• 1 cup uncooked small shells pasta (or a similar type of pasta)
•  1/2 cup diced cooked chicken
• 1 TBSP cornstarch
• grated Parmesan cheese, for topping

1. Add butter and onion to a medium saucepan over medium heat. Cook about 5 minutes, until onions are translucent and soft.
2. Add in all but 1/4 cup of the broth, the frozen peas and the pasta. Increase the heat to medium-high and bring to a boil. Cover, reduce heat to simmer and cook for 10 minutes.
3. Add in Bertolli Mushroom Alfredo sauce and the chicken. Cook an additional 10 minutes.
4. Mix the remaining 1/4 cup of broth with the 1 TBSP cornstarch until smooth. Stir into soup.
5. Serve topped with grated Parmesan cheese.

If you enjoy this Chicken Alfredo Soup, be sure to check out a few of our other favorite dinner recipes!

• Best Homemade Chicken Strips
• Cheesy Meatball Bites
• Best Crockpot Beef Stew
• Best Steak Marinade
• BBQ Chicken Bacon Pineapple Kabobs

I purchased my Bertolli Mushroom Alfredo Sauce at our local Kroger store. The Taste of Italy® program they’re featuring right now is fun- I was able to pick up some amazing Tuscan-inspired products to go with our Alfredo soup. The entire dinner was delicious! There were so many flavors of Bertolli Alfredo to choose from as well- I had a hard time deciding between the Garlic Alfredo and the Mushroom Alfredo. This soup is so versatile though- the Mushroom was amazing, I imagine the Garlic would be just as good! 

5 from 2 votes

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CHICKEN ALFREDO SOUP

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

Servings: 5

Author: Butter With A Side of Bread

Ingredients

• 1 15- oz jar Bertolli Mushroom Alfredo sauce
• 1/3 cup diced sweet onion
• 2 TBSP butter
• 28 oz chicken broth two 14.5 oz cans, or 3 1/2 cups
• 1 cup frozen peas
• 1 cup uncooked small shells pasta or a similar type of pasta
• 1/2 cup diced cooked chicken
• 1 TBSP cornstarch
• grated Parmesan cheese for topping

Instructions

1. Add butter and onion to a medium saucepan over medium heat. Cook about 5 minutes, until onions are translucent and soft. Add in all but 1/4 cup of the broth, the frozen peas and the pasta. Increase the heat to medium-high and bring to a boil. Cover, reduce heat to simmer and cook for 10 minutes.
2. Add in Bertolli Mushroom Alfredo sauce and the chicken. Cook an additional 10 minutes.
3. Mix the remaining 1/4 cup of broth with the 1 TBSP cornstarch until smooth. Stir into soup. Serve topped with grated Parmesan cheese.

This is a sponsored conversation written by me on behalf of Bertolli®. The opinions and text are all mine.