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Creamy Chicken Alfredo Soup

This comforting soup combines all the flavors of classic Alfredo with tender chicken and pasta, creating a warm and cozy meal perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the soup base
  • 4 tablespoons Butter Unsalted preferred.
  • 1 medium Onion, diced
  • 3 cloves Garlic, minced
  • 1/4 cup All-purpose flour
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Garlic powder
  • 6 cups Chicken broth Low-sodium preferred.
  • 2 cups Half and half
  • 2 cups Dry pasta, egg noodles recommended
  • 1 teaspoon Salt To taste.
  • 1 teaspoon Pepper To taste.
For the finishing touches
  • 2 cups Cooked chicken, chopped or shredded Rotisserie chicken works well.
  • 1 cup Grated parmesan cheese
  • 1 cup Shredded mozzarella cheese
  • 1/4 cup Fresh basil and parsley, for garnish Chopped.

Method
 

Preparation
  1. In a large pot over medium heat, melt the butter completely.
  2. Add the diced onion and minced garlic, cooking for 2 to 3 minutes until the onions begin to soften.
  3. Sprinkle the flour over the softened onions and garlic, stirring thoroughly.
  4. Cook the roux for 1 to 2 minutes, stirring constantly.
  5. Add the Italian seasoning, garlic powder, and salt and pepper to taste.
Cooking
  1. Slowly whisk in the chicken broth and half and half until smooth.
  2. Bring the mixture to a boil, then add the dry pasta.
  3. Reduce to a simmer and cook until the pasta is al dente, stirring occasionally.
  4. Stir in the cooked chicken, grated parmesan, and shredded mozzarella cheese until melted.
Serving
  1. Ladle the soup into bowls and garnish with fresh basil and parsley.
  2. Serve immediately while hot.

Notes

Serve hot with garlic bread or a fresh green salad. Store leftovers in an airtight container in the refrigerator for up to 3 days.