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Chicken Alfredo Soup

A creamy and comforting take on the classic Alfredo sauce, this Chicken Alfredo Soup is rich and satisfying, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 cup broccoli florets
  • 1 cup carrots sliced
  • 1 teaspoon Italian seasoning
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Bowl for shredding chicken

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chicken breasts and cook until golden brown on both sides, about 5-6 minutes per side.
  3. Remove the chicken and set aside.
  4. In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes.
  5. Stir in the minced garlic for an additional minute.
  6. Pour in the chicken broth and bring it to a gentle simmer.
  7. While the broth simmers, shred the cooked chicken using two forks.
  8. Add the shredded chicken back to the pot along with the heavy cream, broccoli, carrots, and Italian seasoning.
  9. Stir everything together and allow the soup to simmer for about 10 minutes.
  10. Gradually stir in the Parmesan cheese once the vegetables are tender.
  11. Season the soup with salt and pepper to taste.
  12. Ladle the soup into bowls and garnish with fresh parsley if desired.

Notes

For an even creamier soup, blend a portion of the soup and mix it back in!