Description
This creamy and cheesy Chicken Alfredo Soup is a quick and comforting meal ready in just 30 minutes. Featuring tender chicken, rich Alfredo flavors, and hearty pasta, it's perfect for warming up on any day.
Ingredients
Units
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Main Ingredients
- 4 tablespoons butter
- 1/2 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 4 cups chicken broth
- 2 cups half and half
- 8 ounces dry uncooked pasta (egg noodles recommended)
- Salt and pepper to taste
- 2 cups cooked chicken, chopped or shredded
- 1/2 cup grated parmesan cheese
- 1/3 cup shredded mozzarella cheese
- Fresh basil and parsley for garnish
Instructions
- Prepare the base: In a large pot over medium heat, melt 4 tablespoons of butter. Add the diced ½ medium onion and 3 cloves of minced garlic. Cook, stirring occasionally, until the onions soften, about 2 to 3 minutes.
- Add flour and seasonings: Sprinkle 2 tablespoons of all-purpose flour over the softened onions. Stir and cook the flour for 1 to 2 minutes to form a roux. Add 2 teaspoons of Italian seasoning, 1 teaspoon garlic powder, and salt and pepper to taste. Mix well.
- Add liquids: Slowly whisk in 4 cups of chicken broth and 2 cups of half and half to the pot, ensuring the mixture is smooth without lumps.
- Cook the pasta: Bring the soup to a boil, then add 8 ounces of dry uncooked pasta (egg noodles suggested). Reduce the heat to a simmer and cook until the pasta is al dente, about 8 to 10 minutes depending on the pasta.
- Add chicken and cheese: Stir in 2 cups of cooked, chopped or shredded chicken, ½ cup grated parmesan cheese, and ⅓ cup shredded mozzarella cheese. Continue cooking and stirring until the cheese is fully melted and the soup is creamy.
- Garnish and serve: Remove from heat, garnish with fresh basil and parsley, and serve immediately for the best comforting experience.
Notes
- For storage, cool the soup completely then refrigerate in an airtight container for 3 to 4 days.
- To freeze, cool the soup, transfer to a freezer-safe ziplock bag, flatten it, and freeze for up to 3 months.
- When reheating, warm the soup on the stove or microwave and add a splash of chicken broth or milk if the soup thickens too much.
- You can substitute half and half with whole milk for a lighter version, but the soup will be less creamy.
- Use gluten-free pasta and flour for a gluten-free variation.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 70 mg
