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Chicken Alfredo Soup

A creamy, comforting soup that combines the flavors of classic Alfredo sauce with tender chicken and pasta, making it perfect for family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 4 tablespoons butter Creates a rich, buttery flavor base.
  • ½ medium diced onion Adds depth and sweetness.
  • 3 cloves minced garlic Essential for that aromatic kick.
  • 2 tablespoons all-purpose flour Helps thicken the soup, making it creamy.
  • 2 teaspoons Italian seasoning Enhances the flavor, contributing to the dish's authenticity.
  • 1 teaspoon garlic powder For an additional layer of garlicky goodness.
  • 4 cups chicken broth The foundation for a flavorful base.
  • 2 cups half-and-half Provides creaminess without overwhelming richness.
  • 8 ounces dry uncooked pasta (egg noodles preferred) Offers heartiness and texture.
  • 2 cups cooked chicken, chopped or shredded The star of the dish, offering protein and satisfaction.
  • ½ cup grated Parmesan cheese For that salty, nutty flavor that elevates the soup.
  • ⅓ cup shredded mozzarella cheese Adds extra creaminess and meltiness.
  • Fresh basil and parsley (for garnish) Brightens the dish visually and in flavor.

Method
 

Preparation
  1. In a large pot over medium heat, melt the 4 tablespoons of butter. Let it foam gently.
  2. Add the ½ medium diced onion and 3 cloves minced garlic. Cook until the onions begin to soften, about 2-3 minutes.
  3. Sprinkle 2 tablespoons of all-purpose flour over the onions. Stir and cook for an additional 1-2 minutes to create a roux.
  4. Add 2 teaspoons of Italian seasoning, 1 teaspoon garlic powder, and salt and pepper to taste. Stir thoroughly.
  5. Slowly whisk in 4 cups of chicken broth and 2 cups of half-and-half. Stir until smooth.
  6. Raise the heat to bring your soup to a boil, then reduce to a simmer.
Cooking
  1. Add 8 ounces of dry uncooked pasta to the pot. Simmer until the pasta is al dente, about 8-10 minutes.
  2. Stir in 2 cups of cooked chicken, chopped or shredded, along with ½ cup grated Parmesan cheese and ⅓ cup shredded mozzarella cheese. Cook until cheese is melted.
  3. Garnish with fresh basil and parsley before serving hot.

Notes

For a lighter version, use low-fat milk instead of half-and-half. Leftover rotisserie chicken can be used to save time.