Chicken Alfredo Soup
A delicious and creamy soup that combines the comforting flavors of classic chicken Alfredo with the warmth of soup, perfect for chilly days.
Ingredients
For the soup base
- 4 tablespoons butter Unsalted is preferred
- ½ medium diced onion
- 3 cloves minced garlic
- 2 tablespoons all-purpose flour
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 4 cups chicken broth
- 2 cups half and half Can be substituted with milk for a lighter version
- 8 ounces dry uncooked pasta Egg noodles are recommended
- Salt and pepper to taste
Finishing touches
- 2 cups cooked chicken, chopped or shredded Leftover roast chicken works well
- ½ cup grated parmesan cheese
- ⅓ cup shredded mozzarella cheese
- Fresh basil and parsley For garnish
Instructions
Preparation
- In a large pot over medium heat, melt 4 tablespoons of butter.
- Once melted, add ½ medium diced onion and 3 cloves minced garlic. Cook until the onions begin to soften, about 2-3 minutes.
- Sprinkle 2 tablespoons all-purpose flour over the onions. Stir and cook the flour for 1-2 minutes.
Cooking
- Add 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, and salt and pepper to taste. Slowly whisk in 4 cups chicken broth and 2 cups half and half.
- Bring the mixture to a boil, then add 8 ounces dry uncooked pasta. Reduce to a simmer and cook until the pasta is al dente.
- Add 2 cups cooked chicken, chopped or shredded, ½ cup grated parmesan cheese, and ⅓ cup shredded mozzarella cheese. Cook until the cheese is melted.
- Add fresh basil and parsley for garnish and serve.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stove or in the microwave, adding broth or water if the soup thickens.