Chicken Alfredo Soup
If you love all the creamy deliciousness of chicken alfredo, this chicken alfredo soup is for you!
With all the delicious flavors of chicken alfredo made into this fun adaptation of chicken noodle soup.
I’m a soup lover, how about you?
This soup has become a new favorite. It’s creamy and delicious without being overly heavy.
Serve with some crusty toasted bread or a salad and be prepared to have seconds!
This recipe uses simple ingredients, you’ll be ladling it into bowls before you know it.
Ingredients
- 8 oz pasta (cellentani or your favorite shape)
- 3 cups cooked shredded chicken
- 3 carrots, diced
- 1 small to medium onion, diced
- 3 celery stalks, diced
- 3 cups chicken broth
- 1 tablespoon chicken bouillon
- 2 cups milk/cream
- 2 tablespoons cornstarch
- 2 oz grated parmesan cheese
- 2 tablespoons butter
- 1-2 teaspoons garlic paste or minced garlic
- salt/pepper
Grab your favorite 5-6 quart pot (I like enameled coated cast iron)
Saute the vegetables for a few minutes in a tablespoon of oil or butter.
Next, you’ll add chicken broth,
Then, add in cooked shredded chicken (or cut raw chicken into pieces and add in, cook chicken on low without boiling so the chicken will be tender. Chicken is fully cooked at 165°)
Add in a half pound of pasta, (add a full pound if you want a less “soupy” meal or to freeze with less liquid for easier travel and reheating, add a little water or milk when reheating for added broth).
Add in chicken bouillon, garlic paste or minced garlic, heavy cream, butter, and parmesan cheese.
Mix cornstarch with a small amount of water or chicken broth and drizzle it into simmering soup to thicken the soup for desired thickness.
I like topping the soup with additional grated parmesan cheese, or Romano Cheese, some fresh herbs, and salt and pepper to taste.
Additional flavor options
- 1/4 teaspoon fresh or dry oregano
- fresh basil chopped, it adds a nice fresh flavor.
- pinch crushed red pepper flakes for some spice
- 1-2 tablespoons pesto for additional garlic and basil flavor.
- 3 cups fresh broccoli sliced into small florets, to increase the veggies.
Chicken Alfredo Soup
Equipment
- 5 quart pot
Ingredients
- 8 oz Cellentain pasta, or your favorite pasta shape
- 3 cups cooked shredded chicken
- 3 medium carrots, diced
- 1 small-medium onion, diced
- 3 stalks celery, diced
- 3 cups chicken broth
- 1 tablespoon chicken bouillon
- 2 cups heavy cream or milk
- 2 tablespoons cornstarch
- 2 oz grated parmesan cheese
- 2 tablespoons butter
- 1-2 teaspoons garlic paste, or minced garlic
- salt and pepper to taste
Instructions
- In a 5 quart pot over medium heat, saute carrot, onion, and celery in a tablespoon of butter or oil, stir and cook for 2-3 minutes.
- Next, add in the chicken broth.
- Then, add in the cooked shredded chicken or cut raw chicken into pieces, and add in, cook the chicken on low without boiling so the chicken will be tender. Chicken is fully cooked at 165°
- Add in the half pound of pasta, (add a full pound if you want a less "soupy" meal or to freeze with less liquid for easier travel and reheating, add a little water or milk when reheating for added broth).
- Add the chicken bouillon, garlic paste or minced garlic, heavy cream, butter, and parmesan cheese. Stir well to incorporate all ingredients.
- Mix cornstarch with a small amount of water or chicken broth and drizzle it into simmering soup to thicken the soup for desired thickness. Cook for an additional minute, then give it a taste and be sure the soup has all the great flavor you'd like. Add additional chicken bouillon, salt, and pepper to taste. For added richness, add more butter, cream, or cheese.
- I like topping the soup with additional grated parmesan cheese, or romano cheese, some fresh herbs, and add salt and pepper to taste.
Notes
- 1/4 teaspoon fresh or dry oregano
- fresh basil chopped, it adds a nice fresh flavor.
- pinch crushed red pepper flakes for some spice
- 1-2 tablespoons pesto for additional garlic and basil flavor.
- 3 cups fresh broccoli sliced into small florets, to increase the veggies.