Description
This creamy and cheesy Chicken Alfredo Soup is a comforting and hearty bowl ready in just 30 minutes. With tender chicken, flavorful Italian seasonings, and a rich blend of parmesan and mozzarella cheeses, it’s perfect for a quick and satisfying meal.
Ingredients
Scale
Sauce Base
- 4 tablespoons butter
- ½ medium diced onion
- 3 cloves minced garlic
- 2 tablespoons all-purpose flour
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- salt and pepper to taste
Soup Liquid
- 4 cups chicken broth
- 2 cups half and half
Main Ingredients
- 8 ounces dry uncooked pasta (egg noodles)
- 2 cups cooked chicken, chopped or shredded
- ½ cup grated parmesan cheese
- ⅓ cup shredded mozzarella cheese
Garnish
- fresh basil
- fresh parsley
Instructions
- Melt Butter and Sauté Aromatics: In a large pot over medium heat, melt 4 tablespoons of butter. Add ½ medium diced onion and 3 cloves minced garlic. Cook until the onions begin to soften, about 2-3 minutes.
- Add Flour and Seasonings: Sprinkle 2 tablespoons of all-purpose flour over the softened onions. Stir continuously and cook the flour for 1-2 minutes. Then add 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, and salt and pepper to taste.
- Incorporate Broth and Half and Half: Slowly whisk in 4 cups of chicken broth followed by 2 cups of half and half. Bring the mixture to a boil.
- Cook Pasta: Add 8 ounces of dry uncooked pasta (egg noodles) to the boiling soup. Reduce heat to a simmer and cook until the pasta is al dente, usually about 7-8 minutes depending on the pasta.
- Add Chicken and Cheeses: Stir in 2 cups of cooked chicken, chopped or shredded, ½ cup grated parmesan cheese, and ⅓ cup shredded mozzarella cheese. Continue cooking until the cheeses are melted and the soup is heated through.
- Garnish and Serve: Add fresh basil and parsley as a garnish. Serve the soup warm for the ultimate comfort dish.
Notes
- Store cooled soup in an airtight container in the refrigerator for 3 to 4 days.
- Freeze cooled soup in a ziplock bag flat for up to three months.
- To reheat, warm on the stove or in the microwave, adding a splash of broth or milk if needed to loosen the soup.
- Use cooked rotisserie chicken for a time-saving option.
- For a thicker soup, reduce the amount of chicken broth slightly or increase the flour to 3 tablespoons.
- Fresh herbs can be substituted or omitted according to preference.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 75 mg
