Chicken Alfredo Soup

5 from 1 vote

Chicken Alfredo Soup blends the comforting ingredients like tender pasta, sweet onions, and creamy parmesan cheese, creating a satisfying meal that is both filling and flavorful. This combination offers a wonderful twist on traditional chicken alfredo, a soup perfect for any occasion!

Prep Time5

Cook Time25

Total Time30

Course: dinner, Main Course, Soups & Stews

Cuisine: American

Keyword: Chicken Alfredo Soup

Servings: servings

Calories: 359kcal

Author: Jessica & Nellie

Ingredients

⅓ cup sweet onion diced
2 TBSP butter
28 oz chicken broth two 14.5 oz cans, or 3 ½ cups
1 cup frozen peas
1 cup uncooked pasta small shells
½ cup chicken cooked & diced
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: In a medium saucepan on medium-low heat, melt the butter. Once melted, whisk in the flour. Slowly add the milk, whisking as you go. After all the milk has been added and it's hot [do not boil!] add the cream cheese, whisk again to combine.
Bring the mixture to an ALMOST boil, then add in the parmesan cheese. Reduce the heat to low, let the sauce simmer until all the cheese has melted and is mixed well. Add the salt, pepper, and garlic powder to your taste preference.
Prep: Dice the onions into small pieces and then set them aside.
The chicken also needs to be cooked & chopped before assembling the soup. You can use leftover chicken from a previous meal, a rotisserie chicken, or try our recipe for simple shredded chicken in the crockpot.
Assemble soup: Combine the butter and diced onion to a medium-sized saucepan, over medium heat. Cook the onions for about 5 minutes until they are translucent and soft.
Set aside ¼ cup of the chicken broth at this time, it will come into play later. Add the rest of the chicken broth, the frozen peas, and the uncooked pasta. Increase the heat to medium-high and bring the mixture to a boil.
Cover the pot and reduce the heat to a simmer, cook for 10 minutes.
Add the alfredo sauce and the cooked chicken, continue to cook for an additional 10 minutes. Mix in the remaining chicken broth you set aside earlier, along with 1 TBSP of cornstarch, stirring them both into the soup.
Serve your soup topped with additional parmesan cheese for garnish. Enjoy!

Notes

Store leftover soup in an airtight container for no more than 3 days. To reheat simply place it in a pot on the stove and stir until warmed through or reheat it by the bowl's worth in the microwave.

It is not recommended to freeze this soup, the textures do not hold up well once thawed and reheated.

Nutrition