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5 from 1 vote

CHICKEN ALFREDO SOUP

A delicious and comforting soup made from scratch, including a homemade alfredo sauce that is simply fabulous.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 5
Author: Butter With A Side of Bread

Ingredients

  • 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

Alfredo Sauce

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

Instructions

  • Prepare alfredo sauce and set aside.
  • 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.
  • Add in Alfredo sauce and the chicken. Cook an additional 10 minutes.
  • Mix the remaining 1/4 cup of broth with the 1 TBSP cornstarch until smooth. Stir into soup. Serve topped with grated Parmesan cheese.

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.
  • Add in the salt, garlic powder and pepper to taste.