Chicken Alfredo Soup – This simple Chicken Alfredo Soup with broccoli is a creamy, comforting meal the whole family will love. It captures the flavors of classic chicken Alfredo pasta in a rich soup that comes together in about 30 minutes.
This recipe is easy to make in one pot and uses straightforward ingredients for a velvety, restaurant-quality result at home. It’s hearty, cheesy, and perfect for chilly days when you want something warm and satisfying.
To keep the broccoli bright and avoid a green-tinted soup, steam the florets separately and add them just before serving. Convenient frozen broccoli that steams in the bag works well and takes only a few minutes. Use egg noodles for the pasta because they cook quickly and leave plenty of broth for the soup.
Enjoy!
~Nichole
If you’re looking for other fantastic cold-weather soups, give these a try:
- Cheesy Chicken Enchilada Soup
- Creamy Tortellini Soup
- Slow Cooker Pulled Pork Chili
Chicken Alfredo Soup
Ingredients
- 2 Tablespoons Butter
- 1 Onion, diced
- 3 Cloves Garlic, minced
- 1/4 Cup Flour
- 4 Cups Chicken Stock
- 1 Cup Heavy Cream
- 1 Cup Shredded Parmesan Cheese
- 2 Cups Broccoli Florets, cooked
- Salt, to taste
- Pepper, to taste
- 3 Cups Cooked Chicken, diced or shredded
- 2 Cups Uncooked Egg Noodles
Instructions
- In a large pot over medium heat, sauté the diced onion and minced garlic in the butter for 2–3 minutes, until softened.
- Whisk in the flour and cook, whisking constantly, for about 2 minutes until bubbly. Gradually whisk in the chicken stock and heavy cream, then bring the mixture to a gentle simmer.
- Add the egg noodles and simmer for about 10 minutes, or until the pasta is tender.
- Stir in the cooked chicken, cooked broccoli, and shredded Parmesan cheese. Season with salt and pepper to taste. Heat through and serve warm.
Nutrition
Nutrition information is an approximation.
Additional Info