Chicken Alfredo Soup a classic twist
Easy Chicken Alfredo Soup turns the most popular pasta dish into soup! It’s still creamy and delicious!
Everyone loves the good chicken Alfredo in our house. We revamped it into Chicken Alfredo Pizza and Zucchini Chicken Alfredo Rolls, and now we’ve turned it into a delicious Creamy Easy Chicken Alfredo Soup!
Favorite soup form dinner!
This Easy Chicken Alfredo Soup is easy, delicious and definitely in a unique category!
Here’s all the goodness of your favorite Chicken Alfredo recipe mixed in a creamy, warm soup. Is it any better than this? I don’t think so. 😉
We’ve always loved chicken alfredo dinners but were excited to try a soup version of the recipe.
Yes, we know – we’re a little obsessed with soup recipes in the fall, so why not turn one of our favorite dinner recipes into one of our new favorite soup recipes? This particular recipe is easy and perfect for the cooler months. With pasta/chicken/alfredo flavors, it’s hard not to love this soup!
If you like simple soups with rich flavors, we highly recommend trying this recipe. It’s hearty and delicious.
Easy Chicken Alfredo Soup
Chick. Add olive oil to a hot pan and cook chicken for 6 minutes per side, or until cooked through. Season with salt and pepper and set aside to cool.
broth. Melt butter in a large pot over medium-high heat. Sauté onion until translucent (about 2 minutes). Add garlic and cook until fragrant. Add the flour and beat for 2-3 minutes, until golden brown. Add chicken stock and half/half. Cook for 15 minutes until thickened.
spaghetti. Add tortellini to pot and cook for 10 minutes, until al dente. Add the diced chicken and season with crushed red pepper flakes, salt and pepper. Garnish with basil. Serve hot.
Tips + Storage Information
Tortellini and Tortellini So similar that it’s hard to tell apart. Tortellini is small at about 2 grams and is often used in soups and other broth-based dishes. However, larger tortellini are usually served in a sauce. Tortellini are filled with cheese, vegetables or meat. Tortelloni are usually filled with cheese or vegetables. In this soup, we recommend cheese tortellini.
It’s easy to add vegetables to this soup. If you want to add broccoli florets, or even bite-sized asparagus, I recommend steaming them first and then adding them to the soup after it’s cooked. Some other variation ideas include adding some spice with crushed red pepper flakes, bacon flakes for extra flavor, or using a different pasta like bow tie, macaroni or egg noodles.
shop Soup will keep for 2-3 days in the refrigerator or up to 3 months in the refrigerator. After the soup cools, divide it into individual servings, or, if you have a lot left, store it in a large container and save it for another meal.
freeze Allow the soup to cool completely and place in a freezer-safe bag. It is recommended that you do not freeze tortillas as it does not work well in the refrigerator. When ready to eat leftovers, let it thaw in the refrigerator and reheat on the stove!
reheat Chicken Alfredo soup is low and slow, especially if the soup has been frozen. Stir frequently over low heat to allow the cream to incorporate into the soup. Adding a little fresh cream may also help when reheating the soup.
For more delicious chicken soup recipes, check out:
Prep time 5 minutes
Cook Time 45 minutes
Total time 50 minutes
Serving Size 4
Calories 542 kcal
by Lil’ Luna
- 2 tablespoons butter
- 1 pound chicken breast
- salt and pepper
- 1 large diced onion
- 3 teaspoons minced garlic
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken stock
- 1 cup half and half
- 9 oz cheese tortellini
- 1 teaspoon crushed red pepper flakes
- fresh basil for garnish
- shredded parmesan cheese
Add olive oil to a hot pan and cook chicken for 6 minutes per 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 minutes). Add garlic and cook until fragrant. Add the flour and beat for 2-3 minutes, until golden brown. Add chicken stock and half/half. Cook for 15 minutes until thickened.
Add tortellini to pot and cook for 10 minutes, until al dente. Add the diced chicken and season with crushed red pepper flakes, salt and pepper. Garnish with basil. Serve hot.
Adapted from www.delish.com