Description
Warm up quickly with this rich and creamy Chicken Alfredo Soup. Perfect for a cozy weeknight dinner, this soup combines tender chicken, cheesy flavors, and hearty pasta in a comforting bowl. Ready in just 30 minutes, it’s ideal when you want a fast yet satisfying meal.
Ingredients
- 4 tablespoons butter
- ½ medium diced onion
- 3 cloves minced garlic
- 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 pasta (egg noodles recommended)
- Salt and pepper to taste
- 2 cups cooked chicken, chopped or shredded
- ½ cup grated parmesan cheese
- ⅓ cup shredded mozzarella cheese
- Fresh basil and parsley for garnish
Instructions
- In a large pot over medium heat, melt the butter.
- Add diced onion and minced garlic, cooking until the onions begin to soften (2-3 minutes).
- Sprinkle the flour over the onions and stir, cooking for 1-2 minutes.
- Add Italian seasoning, garlic powder, and salt and pepper to taste.
- Slowly whisk in chicken broth and half and half.
- Bring the mixture to a boil, then add dry pasta.
- Reduce heat to a simmer and cook until pasta is al dente.
- Stir in cooked chicken, parmesan cheese, and mozzarella cheese.
- Cook until the cheese is fully melted.
- Garnish with fresh basil and parsley before serving.
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.
- Reheat gently on the stovetop or microwave to prevent the dairy from separating.
- For longer storage, freeze the soup in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.