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Chicken Alfredo Soup

Delicious Bowl of Chicken Alfredo Soup
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This Chicken Alfredo Soup is a creamy, comforting take on the classic pasta dish. Tender chicken and hearty vegetables simmer in a rich Alfredo-inspired broth for a satisfying and flavorful meal.

Ingredients

Scale
  • 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, for garnish (optional)

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 create 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 tender, about 5-7 minutes.
  7. Return chicken to the pot and heat through.
  8. Garnish with fresh parsley, if desired. Serve hot.

Notes

For a thicker soup, whisk a tablespoon of cornstarch with two tablespoons of cold water and stir into the soup during the last few minutes of cooking. Serve with crusty bread for dipping.

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