Description
This Chicken Alfredo Soup is a creamy, comforting twist on the classic pasta dish. Featuring tender chicken, hearty vegetables, and a rich Parmesan Alfredo-style broth, it’s the perfect cozy meal for any night of the week.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup broccoli florets
- 1 cup chopped carrots
- 1/2 teaspoon dried Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned and cooked through. Remove chicken from pot and set aside.
2. Add onion and garlic to the pot and cook until softened, about 5 minutes.
3. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to make a roux.
4. Slowly whisk in chicken broth until smooth. Bring to a simmer and cook for 5 minutes, stirring occasionally.
5. Stir in heavy cream and Parmesan cheese. Season with Italian seasoning, salt, and pepper.
6. Add broccoli and carrots to the soup and cook until vegetables are tender, about 5–7 minutes.
7. Return cooked chicken to the pot and stir until heated through.
8. Garnish with fresh parsley, if desired, and serve hot.
Notes
For a thicker soup, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the soup during the last few minutes of cooking.
Serve with crusty bread or garlic toast for dipping.
You can substitute rotisserie chicken for a quicker prep time.
Nutrition
- Serving Size: 1 serving