Description
This Chicken Alfredo Soup is a creamy, cheesy comfort meal ready in just 30 minutes. It combines tender chicken, rich Alfredo flavors, and hearty pasta for a satisfying bowl perfect for warming up quickly on busy days.
Ingredients
Units
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Main Ingredients
- 4 tablespoons butter
- 1/2 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 4 cups chicken broth
- 2 cups half and half
- 8 ounces dry uncooked egg noodles
- Salt and pepper to taste
- 2 cups cooked chicken, chopped or shredded
- 1/2 cup grated parmesan cheese
- 1/3 cup shredded mozzarella cheese
- Fresh basil and parsley for garnish
Instructions
- Prepare the base: In a large pot over medium heat, melt 4 tablespoons butter. Once melted, add ½ medium diced onion and 3 cloves minced garlic. Cook until the onions begin to soften, about 3 minutes.
- Create the roux and season: Sprinkle 2 tablespoons all-purpose flour over the onions and garlic. Stir continuously and cook the flour for 2 minutes to remove the raw taste. Then add 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, and salt and pepper to taste. Slowly whisk in 4 cups chicken broth and 2 cups half and half to avoid lumps.
- Cook the pasta: Bring the soup mixture to a boil, then add 8 ounces dry uncooked egg noodles. Reduce the heat to a simmer and cook until the pasta is al dente, about 8 to 10 minutes depending on the pasta used.
- Add chicken and cheese: Stir in 2 cups cooked chicken, ½ cup grated parmesan cheese, and ⅓ cup shredded mozzarella cheese. Cook for a few minutes until the cheeses are melted and the soup is creamy and hot.
- Garnish and serve: Remove from heat. Add fresh basil and parsley on top for garnish. Serve warm immediately for best flavor.
Notes
- Store leftover soup in an airtight container in the refrigerator for 3 to 4 days.
- For longer storage, freeze cooled soup flat in a ziplock bag for up to three months.
- Reheat on the stove or microwave, adding a splash of broth or milk if the soup needs loosening.
- You can substitute half and half with heavy cream or whole milk for a different richness.
- Use gluten-free flour and pasta to make this soup gluten free if needed.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 90 mg
