Chicken Alfredo Soup
Creamy chicken Alfredo soup made with tender chicken, rich parmesan, and creamy sauce. A cozy dinner the whole family will love.
Servings: 6
Calories: 866kcal
Ingredients
- 1 box banza brown rice rotini
- 2 cups shredded cooked chicken rotisserie works great
- 2 tablespoon olive oil
- 1 onion diced
- 2 tablespoon minced garlic
- ¾ cup broccoli thinly chopped
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic salt
- 1 teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ¾ cups heavy cream
- 4 cups chicken broth
- 1 cup parmesan cheese shredded
- ¾ cup Mozzarella Cheese shredded
- ⅓ cup butter
- 4 tablespoon GF 1:1 flour or regular flour if you do not have a gluten allergy
Instructions
- In a large pot, heat oil over medium heat. Once the oil is hot, add in your diced onion, minced Garlic, and allow it to cook until slightly translucent
- Then, add your dried seasonings.... Italian, garlic salt, thyme, salt, black pepper
- Give it a good stir and reduce the heat to low.
- Next, add butter and allow it to melt.
- Once melted, sprinkle your flour and stir until it begins to thicken. About 30 seconds.
- Next, add in your heavy cream and chicken broth.
- Increase the heat to medium and allow the soup to simmer until it begins to thicken.
- Then add in your pasta and cook to al Dente per instructions on your box. Cooking time may vary depending on the pasta.
- Add in shredded chicken and broccoli.
- Once the pasta is done cooking, remove the pan from the heat and in your Mozzarella cheese and Parmesan cheese.
- Give it a good stir until the cheese is melted and the soup is creamy. Enjoy!
Video
Notes
Tips
- Cook your pasta to al dente. Overcooked pasta will break apart when stirred in the soup.
- To make this a one-pan meal, add the uncooked pasta to the broth and cook until the pasta is al dente.
- Using bone-in, skin-on chicken thighs gives the soup a much deeper, richer chicken flavor.
- To avoid stinging eyes, refrigerate your onion for about 30 minutes before dicing it.
- Add your chicken and broth as soon as your roux begins to smell fragrant. Don't overcook it, or it will brown and become bitter.
Nutrition
Serving: 1g | Calories: 866kcal | Carbohydrates: 70g | Protein: 30g | Fat: 52g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 166mg | Sodium: 1671mg | Potassium: 322mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1683IU | Vitamin C: 13mg | Calcium: 360mg | Iron: 2mg
