CHICKEN ALFREDO SOUP

5 from 1 vote

Chicken Alfredo Soup is a simple recipe for pure, creamy comfort-food! Our popular homemade Alfredo sauce is combined with chicken, broth, pasta & veggies for a delightful alfredo soup recipe.

Prep Time5

Cook Time25

Total Time30

Course: Soups & Stews

Cuisine: American

Keyword: Chicken Alfredo Soup

Servings:

Calories: 359kcal

Author: Jessica & Nellie

Ingredients

Soup base

⅓ cup diced sweet onion
2 TBSP butter
28 oz chicken broth two 14.5 oz cans, or 3 ½cups
1 cup frozen peas
1 cup uncooked small shells pasta or a similar type of pasta
½ cup diced cooked chicken
1 TBSP cornstarch
grated Parmesan cheese for topping

Alfredo Sauce

3 Tbsp butter
1 ½-2 Tbsp flour
2 cups whole milk
4 oz cream cheese
¾ cup parmesan cheese
1 tsp garlic powder
salt and pepper to taste

Instructions

Alfredo Sauce

Melt butter in saucepan on medium-low heat. Once the butter has melted, whisk in flour.
Gradually add in milk, whisking to combine as you go. Once all the milk has been added and it's hot {do not boil!} add the cream cheese. Whisk to combine.
Heat the sauce back up before adding Parmesan cheese. Simmer sauce until all is melted, and well mixed.

Soup instructions

Add butter and onion to a medium saucepan over medium heat. Cook about 5 minutes, until onions are translucent and soft.
Measure out a ¼ cup of the chicken broth and set aside.
Add in all but the ¼ cup of the chicken 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.
Add in Alfredo sauce and the chicken. Cook an additional 10 minutes.
Mix the remaining ¼ cup of broth with the 1 TBSP cornstarch until smooth. Stir into soup. Serve topped with grated Parmesan cheese.
Add in the salt, garlic powder and pepper to taste. If soup is too thick, thin with 1/4 cup water or chicken broth.

Nutrition