Chicken Alfredo Soup
This creamy Chicken Alfredo Soup is a comforting twist on the classic pasta dish. It’s loaded with tender chicken, rich flavors, and a smooth alfredo broth, making it perfect for a cozy meal.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 4 cups chicken broth
- 2 cups heavy cream For a lighter version, substitute half-and-half.
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- to taste salt
- to taste pepper
- 1 cup frozen peas
- 2 cups cooked fettuccine or pasta of choice (optional)
- to taste fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the diced chicken breasts and cook until they are no longer pink, about 5-7 minutes.
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, reduce the heat to low and stir in the heavy cream, Parmesan cheese, garlic powder, onion powder, and Italian seasoning.
- Season with salt and pepper to taste. Let the soup simmer for about 10-15 minutes, allowing the flavors to meld.
- Add the frozen peas and cooked pasta (if using) and simmer for an additional 5 minutes.
- Serve the soup hot, garnished with fresh parsley.
Notes
Feel free to add other vegetables, such as spinach or mushrooms, for additional flavor and nutrition.
For a lighter version, substitute half-and-half for heavy cream.
This soup can be stored in the refrigerator for 3-4 days or frozen for longer storage. Reheat gently on the stove before serving.