CHICKEN ALFREDO SOUP RECIPE
Easy Chicken Alfredo Soup takes a best-loved pasta dish and turns it into a soup! It's still creamy and delicious!!
Provided by Lil' Luna
Categories Soup
Time 50m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 542 kcal, Carbohydrate 43 g, Protein 41 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 134 mg, Sodium 564 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
CHICKEN ALFREDO SOUP
Chicken Alfredo Soup is a simple recipe for pure, creamy comfort-food! Our popular homemade Alfredo sauce is combined with chicken, broth, pasta & veggies for a delightful alfredo soup recipe.
Provided by Jessica & Nellie
Categories Soups & Stews
Time 30m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 359 kcal, Carbohydrate 15 g, Protein 14 g, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 79 mg, Sodium 1043 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 8 g, ServingSize 1 serving
CHEESY CHICKEN ALFREDO SOUP
If you love chicken alfredo pasta, you will love this Cheesy Chicken Alfredo Soup from Delish.com.
Categories chicken alfredo soup chicken alfredo recipe chicken soup recipe chicken pasta soups
Time 55m
Yield 4
Number Of Ingredients 12
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.
EASY ONE-POT CHICKEN ALFREDO SOUP RECIPE BY TASTY
Believe us when we say this is the soup of all soups. It's everything you love about chicken alfredo pasta, but with more layers of flavor in every spoonful. As an added bonus, it's made in one pot. So put on your PJs, cook this recipe, and cozy up with a warm bowl!
Provided by Betsy Carter
Categories Lunch
Time 55m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, season the chicken with the salt and pepper and toss to coat.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering. Working in batches, cook the chicken, turning the pieces halfway through, until lightly browned on all sides, 5-6 minutes per batch. If the pot seems dry, add more olive oil as needed between batches. Remove the chicken from the pot and set aside.
- Reduce the heat to medium and add the butter. Once melted, add the shallots. Cook for 2-3 minutes, until translucent. Add the garlic and cook for 1-2 minutes, until fragrant. Add the flour, stirring to coat the aromatics. Cook for 1-2 minutes, until the flour is just cooked but has not yet started to brown.
- Pour the white wine into the pot to deglaze, scraping up any browned bits from the bottom. Add the chicken stock and season with salt. Increase the heat to medium-high and bring to a boil. Once boiling, stir in the fettuccine and cook for 7 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pot or clumping together.
- Add the chicken and heavy cream, stirring to combine. Add the Parmesan cheese, a couple tablespoons at a time, stirring well between each addition to ensure the cheese melts smoothly. Stir in the spinach and cook for 1-2 minutes, until wilted. Season with salt and pepper to taste. The soup will thicken slightly as it cools.
- Ladle into bowls and serve warm, garnished with more pepper and Parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 1061 calories, Carbohydrate 82 grams, Fat 72 grams, Fiber 2 grams, Protein 20 grams, Sugar 11 grams
ONE POT CHEESY CHICKEN ALFREDO RECIPE
One Pot Cheesy Chicken Alfredo is an easy dish that's prepared in just ONE pan. The creamy sauce mixed with warm Alfredo pasta makes this a family favorite.
Provided by Camille Beckstrand
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Add oil to large skillet and heat over medium-high heat.
- Add chicken and season with salt and pepper and Italian seasoning.
- Saute for 2-3 minutes or until chicken starts to lightly brown. Add in garlic and saute for another minute.
- Pour in chicken broth, cream, pasta and basil and mix to combine. Bring to a boil, then cover pan and reduce to a summer. Let simmer for 15-20 minutes or until pasta is fully cooked.
- Remove from heat and add Parmesan cheese and mozzarella cheese. Stir until cheese is melted and fully mixed in.
- Serve warm.
Nutrition Facts : Calories 662 kcal, Carbohydrate 32 g, Protein 34 g, Fat 44 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 158 mg, Sodium 975 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHEESY CHICKEN ALFREDO PASTA BAKE RECIPE BY TASTY
Here's what you need: olive oil, chicken breasts, salt, pepper, garlic, chicken broth, heavy cream, penne pasta, parmesan cheese, mozzarella cheese, fresh parsley
Provided by Tasty
Categories Dinner
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a pot, heat oil and add chicken.
- Season chicken with salt and pepper.
- Add garlic, then brown the chicken.
- Add broth, heavy cream, and pasta, and bring to a boil.
- Cover and reduce the heat to a simmer for 15-20 min.
- Turn off heat and stir in 1 ½ cups (165 grams) of parmesan cheese.
- Pour half of the pasta into a greased 11×7 inch or 9×13 inch (28x18 cm or 33x23 cm) baking dish.
- Sprinkle evenly with 1 cup (115 grams) of mozzarella cheese.
- Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella (115 grams) and ½ cup (55 grams) of parmesan.
- Broil 10 - 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.
- Enjoy!
Nutrition Facts : Calories 1227 calories, Carbohydrate 83 grams, Fat 77 grams, Fiber 2 grams, Protein 58 grams, Sugar 9 grams
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