Chicken Alfredo Soup Recipes

CHEESY CHICKEN ALFREDO SOUP

Steps:

• In a large pot over medium-high heat, melt butter. Cook chicken until cooked through and golden, 6 minutes per side, then season with salt and pepper and set aside. Once cool, dice.
• Add onion to pot and cook until soft and golden, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add flour and whisk until golden, 2 to 3 minutes, then add chicken broth and half and half and simmer until thickened, 15 minutes.
• Add tortellini to pot and cook until al dente, 10 minutes. Add diced chicken and season with crushed red pepper flakes, salt, and pepper.
• Ladle into bowls and garnish with basil.

CROCK POT BROCCOLI CHICKEN ALFREDO SOUP (LOW CARB)

Steps:

• Add chicken, garlic and broccoli to slow cooker and salt and pepper to taste.
• Pour broth and cream in around chicken and cook on low for 4-5 hours until chicken is tender.
• Remove chicken and shred with two forks.
• Carefully stir in butter and parm into the crock, being careful to not break up too much of the broccoli.
• Add chicken back into soup.
• Serve in bowls with additional parm if desired.

CHICKEN & BROCCOLI ALFREDO

Steps:

• Cook fettuccini according to package directions. Add broccoli during the last 3-4 minutes of cooking. Drain, set aside and keep warm.
• Meanwhile, in a large skillet, heat butter over medium-high. Season chicken with salt and pepper to taste. Cook 4-6 minutes, stirring often, or until lightly browned. Add garlic; cook for 1 minute or until fragrant.
• Stir in soup and milk until smooth; bring to simmer and cook for 2-3 minutes or until chicken is cooked through. Add fettuccini with broccoli. Cook, stirring often, until coated in sauce and heated through. Serve with Parmesan cheese.

CHICKEN ALFREDO TORTELLINI SOUP + VIDEO

Steps:

• Warm a large pot over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, add the butter and let it melt. Add the onion and carrots. Cook the vegetables until the onions are translucent, about 3 minutes. Add the garlic and cook for 30 seconds.
• Then add the chicken, salt and pepper. Stir to combine. Cook for 3 minutes, just to get a little color on the chicken, stirring occasionally. Don't worry about the chicken being cooked through, because we are going to continue cooking it.
• Sprinkle the flour over the chicken and veggies. Stir to coat everything and continue cooking for 2 to 3 minutes to cook out the floury taste. Stir in the chicken stock, half-and-half and red pepper flakes. Continue cooking until the soup thickens, 5 to 10 minutes.
• Add the tortellini to the pot and cook until al dente (has a bite to it), 5 to 7 minutes (frozen takes longer). Remove the pot from the heat. Sprinkle a handful of cheese over the soup and stir. Once it has melted into the soup, add another handful. Slowly melting the cheese will give the soup a smooth consistency. Taste for seasoning and add salt and pepper as necessary. Pour into bowls and garnish with the spinach.

SLOW COOKER CHICKEN ALFREDO SOUP

Steps:

• Season chicken breasts with salt and pepper and place into the bottom of the slow cooker pot.
• Add a 1/2 c of the chicken broth into the pot. (the chicken will make more of it's own juice in the pot)
• Add the pepper and onion strips and add the minced garlic.
• Cook on low for 5 - 6 hours, or high for 4 -5 hours.
• 1/2 hour before cooking time is done, remove the chicken breasts and shred them with two forks.
• Add the chicken back to the slow cooker bowl, and add the rest of the chicken broth as well as the alfredo sauce.
• Add the pasta and mix everything well.
• Cook another half hour on high to mix the flavors and cook the pasta.
• Serve and enjoy!

CHICKEN ALFREDO SOUP RECIPE

Steps:

• In a hot skillet add olive oil and cook chicken for 6 minutes on each side, or until cooked through. Season with salt and pepper and set aside to cool.
• Melt butter in a large pot over medium-high heat. Sauté onion until translucent (about 2 min). Add garlic and cook until fragrant. Add flour and whisk 2-3 minutes, until golden. Add chicken broth and half/half. Let simmer 15 minutes, until thickened.
• Add tortellini to pot and cook 10 minutes, until al dente. Add diced chicken and season with crushed red pepper flakes, salt, and pepper. Garnish with basil. Serve warm.

CHICKEN ALFREDO SOUP

Steps:

• In a large pot over medium heat saute the onion and garlic in the butter for 2-3 minutes until tender.
• Whisk in the flour and cook whisking constantly for 2 minutes until bubbly. Whisk in the chicken stock and cream and bring to a simmer.
• Add the noodles and simmer for 10 minutes until pasta is tender. Stir in the chicken, broccoli, and parmesan.

FETTUCCINE ALFREDO SOUP

Steps:

• In a 5- to 6-qt. Dutch oven heat butter and oil over medium-high. Add chicken, half at a time; cook and stir 2 to 3 minutes or until browned. Remove from pan. Add onions and garlic; cook 4 minutes or until onions are tender, stirring occasionally. Add broth. Bring to boiling. Stir in chicken and fettuccine. Return to boiling; reduce heat. Simmer 5 minutes, stirring occasionally. Stir in broccoli. Simmer 5 minutes more, stirring occasionally.
• In a small bowl stir together half-and-half and flour; stir into chicken mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in 1/2 cup of the cheese. Season to taste with salt and pepper.
• Top servings with remaining cheese and basil.

CHICKEN ALFREDO SOUP

Steps:

• Melt butter in saucepan on medium-low heat. Once the butter has melted, whisk in flour.
• Gradually add in milk, whisking to combine as you go. Once all the milk has been added and it's hot {do not boil!} add the cream cheese. Whisk to combine.
• Heat the sauce back up before adding Parmesan cheese. Simmer sauce until all is melted, and well mixed.
• Add butter and onion to a medium saucepan over medium heat. Cook about 5 minutes, until onions are translucent and soft.
• Measure out a ¼ cup of the chicken broth and set aside.
• Add in all but the ¼ cup of the chicken broth, the frozen peas and the pasta. Increase the heat to medium-high and bring to a boil. Cover, reduce heat to simmer and cook for 10 minutes.
• Add in Alfredo sauce and the chicken. Cook an additional 10 minutes.
• Mix the remaining ¼ cup of broth with the 1 TBSP cornstarch until smooth. Stir into soup. Serve topped with grated Parmesan cheese.
• Add in the salt, garlic powder and pepper to taste. If soup is too thick, thin with 1/4 cup water or chicken broth.

CHICKEN VEGETABLE ALFREDO SOUP

Steps:

• Place broccoli, carrots, onion, bell pepper and garlic in saucepan. Add broth; bring to a boil. Cover; reduce heat and simmer 5 minutes or until veggies are crisp-tender.
• Add chicken and Alfredo sauce to broth; simmer 5 minutes or until heated through. Remove from heat; stir in basil.
• Ladle into bowls and sprinkle with Parmesan cheese, if desired.

KETO CHICKEN ALFREDO SOUP

Steps:

• (Pre-instructions: Make sure you've cooked your chicken and broccoli.)
• In a medium saucepan, sauté onion and garlic in 1 tbsp butter over medium heat for 4-5 minutes.
• Add remaining butter, heavy whipping cream, and cream cheese to the pan. Whisk until melted and combined.
• Add Italian seasoning, pepper, and Parmesan cheese. Whisk until smooth, then bring to a simmer and cook for 3 minutes.
• Add chicken broth. Bring to a simmer again, then add cooked chicken and broccoli. Simmer for 5 minutes or until heated through.

CHICKEN BROCCOLI ALFREDO SOUP

Steps:

• In a large pot over medium heat saute the onion and garlic in the butter for 2-3 minutes until tender. Whisk in the flour and cook whisking constantly for 2 minutes until bubbly.
• Whisk in the chicken stock.
• Once the stock is simmering add the egg noodles and cook for 8-10 minutes until noodles are tender.
• Stir in the heavy cream, parmesan cheese, cooked broccoli, salt, pepper, and chicken.
• Allow the soup to cook for 2-3 more minutes until everything is heated through.

CHICKEN ALFREDO SOUP

Steps:

• Add chicken broth, onion, and garlic to a large pot over medium-high heat. Cover and bring to a boil.
• Remove pot lid, and stir in fettuccine pieces. Cook about 10 minutes or until pasta is almost al dente and just slightly undercooked (it will continue to cook slightly as you add other ingredients).
• Stir in heavy cream and butter to pot while still over medium-high heat. Cook about a minute or until slightly thickened. Stir in chicken, baby spinach, and parmesan cheese. Cook another 2-3 minutes or until combined and heated through and spinach has wilted. Add salt/pepper to taste.

CHICKEN BROCCOLI ALFREDO SOUP

Steps:

• In a heavy stockpot over medium heat, sauté onion and garlic in butter for 2-3 minutes; add flour and cook, stirring, for another 2-3 minutes until bubbly; gradually whisk in chicken broth and half & half; cook, stirring frequently, until thickened.
• Meanwhile, in a separate pan, add water to broccoli and bring just to boiling (the broccoli should be only partially cooked and not soft) then remove from heat; do not drain cooking water from broccoli.
• Add parmesan cheese to soup-base in stockpot; cook over low heat, stirring, just until cheese is melted; add cooked broccoli along with its cooking water, chicken, seasonings, and bow tie pasta to the stockpot; heat through.
• NOTES: 6 ounces bow tie pasta equals 2 1/4 cups before cooking and 3 cups diced chicken breast equals 1 ½ pounds before cooking. Also, decrease the salt by half if you happen to substitute full-sodium chicken broth in this recipe.

CHICKEN ALFREDO LASAGNA SOUP

Steps:

• Preheat oven to 400°F
• Line a baking sheet with aluminum foil
• Pat the chicken breasts dry
• Brush with oil and sprinkle with a pinch of salt
• Bake for 22-25 minutes
• Allow to cool, shred with a fork or slice into thin, bite-sized slices
• Break lasagna noodles into 1-2inch pieces
• Boil according to package instructions, set aside
• Melt 2 tbsp butter in a medium saucepan over medium heat
• Add the flour, whisk until flour dissolves into butter
• Keep whisking and slowly add the heavy cream, a roux will form
• Add in the chicken broth and salt and pepper to taste, bring to boil, reduce to simmer
• In a large pot or dutch oven, melt the remaining butter over medium heat
• Add the onions and carrots, sauté 5-6 minutes until vegetables soften
• Pour the cream broth into the pot over the vegetables
• Add the garlic, bring to a boil
• Once boiling add in the spinach, chicken and lasagna noodles
• Reduce to simmer
• Add the grated cheese
• Sprinkle with red pepper flakes
• Divide soup into bowls
• Top each bowl with a heaping spoonful or ricotta cheese