Chicken Alfredo Soup
A warm and creamy Chicken Alfredo Soup combining tender chicken, fresh vegetables, and delicious Alfredo sauce, perfect for a cozy dinner.
Ingredients
For the soup
- 2 tablespoons vegetable or canola oil (divided)
- 12 ounces skinless, boneless chicken thighs (cut into small pieces) Can substitute with chicken breasts for a lighter version.
- 1 cup chopped carrots
- 1 cup chopped celery
- ½ cup chopped onion
- 2 cups chicken broth
- 1 jar Alfredo sauce (15-ounce)
- 1.4 ounces vegetable soup mix (one envelope)
- ½ teaspoon dried basil Adjust to taste.
- 1 cup cooked broken spaghetti Can substitute with different pasta such as small shells or penne.
Instructions
Cooking Instructions
- In a large saucepan, heat one tablespoon of oil over medium heat. Add the chicken pieces and cook until no longer pink. Remove the chicken from the pan.
- Add another tablespoon of oil to the same pan. Sauté the carrots, celery, and onion until they are crisp-tender.
- Return the chicken to the pan. Stir in the chicken broth, Alfredo sauce, soup mix, and basil.
- Bring the mixture to a boil, then reduce the heat. Cover and let it simmer for 15 minutes.
- Stir in the cooked pasta and heat through. Serve hot!
Notes
For a lighter version, try using boneless, skinless chicken breasts instead of thighs. You can add other vegetables like peas or corn for extra nutrition. Adjust seasonings, adding more basil or other herbs to taste. Leftover chicken can be used for quick preparation. Store in an airtight container for 3-4 days in the fridge or freeze for up to 2 months.