Description
This creamy and cheesy Chicken Alfredo Soup is a comforting and satisfying meal that's ready in just 30 minutes. Featuring tender chicken, rich cheeses, and hearty noodles in a flavorful broth, it's perfect for a quick and delicious dinner.
Ingredients
Units
Scale
Soup Base
- 4 tablespoons butter
- 1/2 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
- 4 cups chicken broth
- 2 cups half and half
Main Ingredients
- 8 ounces dry uncooked egg noodles pasta
- 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 2-3 minutes.
- Make the roux and add seasonings: Sprinkle 2 tablespoons all-purpose flour over the onions. Stir and cook the flour for 1-2 minutes. Add 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, and salt and pepper to taste. Then slowly whisk in 4 cups chicken broth and 2 cups half and half.
- Cook the pasta: Bring the mixture to a boil, then add 8 ounces dry uncooked egg noodles. Reduce heat to a simmer and cook until the pasta is al dente, typically about 8-10 minutes.
- Add chicken and cheeses: Stir in 2 cups cooked chicken, ½ cup grated parmesan cheese, and ⅓ cup shredded mozzarella cheese. Cook until the cheese is melted and the soup is creamy, about 2-3 minutes.
- Garnish and serve: Remove from heat, add fresh basil and parsley for garnish, then ladle into bowls and enjoy warm.
Notes
- Storage: Cool the soup and store it in an airtight container in the refrigerator for 3 to 4 days.
- Freezing: Cool the soup, transfer it to a ziplock bag, and freeze flat for up to three months.
- Reheating: Warm on the stove or in the microwave and add a splash of broth or milk if needed for extra moisture.
- You can substitute half and half with heavy cream for a richer soup or whole milk for a lighter version.
- Use cooked rotisserie chicken for a quick shortcut.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 95 mg
