Description
This Chicken Alfredo Soup recipe combines the rich, creamy flavors of Alfredo sauce with tender chicken, hearty vegetables, and comforting pasta. It’s a perfect one-pot meal for a cozy night in, offering a delightful twist on classic Alfredo dishes. Ready in under an hour, this soup is both satisfying and easy to make, making it a family favorite.
Ingredients:
- 2 tablespoons vegetable oil (or canola oil), divided
- 12 ounces boneless, skinless chicken thighs, cut into small bite-sized pieces
- 1 cup chopped carrots
- 1 cup chopped celery
- ½ cup chopped onion
- 2 cups chicken broth
- 1 jar (15 ounces) Alfredo sauce
- 1 packet (1.4 ounces) dry vegetable soup mix
- ½ teaspoon dried basil
- 1 cup cooked broken spaghetti noodles
Optional Additions:
- Additional chicken broth (for thinning the soup if needed)
- Fresh parsley or basil for garnish
- Shredded Parmesan cheese for topping
Preparation:
Step 1: Sauté the Chicken
Heat 1 tablespoon of oil in a large saucepan or Dutch oven over medium heat.
Step 2: Add the Chicken
Add the chicken pieces and sauté until they are browned and fully cooked through. This should take about 5–7 minutes.
Step 3: Remove Chicken
Once cooked, remove the chicken from the pan and set it aside on a plate.
Step 4: Cook the Vegetables
In the same pot, add the remaining 1 tablespoon of oil.
Step 5: Add Vegetables
Add chopped carrots, celery, and onion.
Step 6: Sauté Vegetables
Sauté the vegetables until they are softened and aromatic, about 5–6 minutes.
Step 7: Combine Base Ingredients
Return the cooked chicken to the pot with the sautéed vegetables.
Step 8: Add Ingredients
Pour in the chicken broth, Alfredo sauce, and dry vegetable soup mix.
Step 9: Add Basil
Add the dried basil. Stir everything together until well combined.
Step 10: Simmer the Soup
Bring the soup to a gentle boil, then reduce the heat to low.
Step 11: Cover and Simmer
Cover and let it simmer for about 15 minutes, allowing the flavors to meld and the vegetables to finish cooking.
Step 12: Add Cooked Pasta
Stir in the broken, cooked spaghetti noodles.
Step 13: Heat Through
Let the soup heat for another 2–3 minutes to warm the pasta through.
Step 14: Adjust Consistency (Optional)
If the soup is too thick, add a splash of extra chicken broth until you reach your desired texture.
Step 15: Taste and Season
Taste and adjust seasoning if needed. You can add a pinch of salt or black pepper if necessary.
Step 16: Serve
Ladle the soup into bowls.
Step 17: Garnish
Garnish with chopped fresh parsley or a sprinkle of Parmesan cheese if desired.
Why You’ll Love This Recipe
This Chicken Alfredo Soup is incredibly comforting and flavorful, perfect for chilly evenings. It’s a great way to use up leftover cooked chicken or pasta, and it comes together quickly in one pot, minimizing cleanup. The creamy Alfredo sauce combined with the hearty vegetables and chicken makes for a filling and satisfying meal that the whole family will enjoy.
Serving Suggestions:
- Serve with a side of crusty bread for dipping.
- Pair with a light salad to balance the richness of the soup.
- Garnish with fresh parsley or a sprinkle of Parmesan cheese for added flavor and visual appeal.
Tips:
- Chicken Tips:
- Thighs are more flavorful and tender than breasts, but either cut will work.
- Make sure chicken is fully cooked before removing it from the pan (no pink in the center).
- Vegetable Tips:
- Chop vegetables into similar sizes to ensure even cooking.
- You can pre-chop and refrigerate them up to 24 hours in advance to save time.
- Alfredo Sauce Tips:
- Use a good-quality jarred Alfredo sauce for richer flavor.
- If you prefer a lighter soup, choose a light Alfredo or mix in some milk or cream with the sauce.
- Soup Mix Tip:
- If you don’t have vegetable soup mix, substitute with:
- 1 tablespoon dried onion flakes
- ½ teaspoon garlic powder
- ½ teaspoon parsley flakes
- 1 teaspoon bouillon powder or crushed bouillon cube
- If you don’t have vegetable soup mix, substitute with:
- Pasta Substitutes:
- You can use other short pasta shapes like macaroni, ditalini, or rotini.
- For a gluten-free option, use gluten-free pasta or rice.
- Consistency Control:
- The soup will thicken as it sits, especially after refrigerating.
- Add extra broth or milk when reheating to thin it out.
- Storage and Reheating:
- Refrigerate in an airtight container for up to 3 days.
- Reheat over low heat, stirring frequently.
- Add a splash of broth or water to loosen the soup if it has thickened.
- For freezing, leave out the pasta and add it fresh when reheating for best texture.
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Nutrition Information:
- Calories: 450
- Protein: 25g
- Sodium: 800mg
(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)
Conclusion
This Chicken Alfredo Soup is a comforting and flavorful dish that’s perfect for any time of year. Its creamy texture, combined with tender chicken and vegetables, makes it a crowd-pleaser. Easy to customize and quick to prepare, this soup is sure to become a staple in your recipe collection.
Questions and Answers
- Can I use chicken breast instead of chicken thighs? Yes, you can use chicken breast. However, chicken thighs tend to be more flavorful and stay more tender during cooking. If using chicken breast, be careful not to overcook it to prevent it from becoming dry.
- Can I make this soup vegetarian? Absolutely! Omit the chicken and use vegetable broth instead of chicken broth. You can also add additional vegetables like spinach, mushrooms, or zucchini for extra flavor and nutrition.
- How do I store and reheat the soup? Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. To reheat, gently warm the soup over low heat on the stovetop, stirring occasionally. If the soup has thickened, add a splash of broth or water to reach your desired consistency.
- Can I freeze this soup? Yes, but it’s best to freeze the soup without the pasta, as pasta can become mushy when thawed. Prepare the soup as directed, but omit the pasta. Allow the soup to cool completely, then transfer it to a freezer-safe container. When ready to serve, thaw the soup in the refrigerator overnight, then reheat on the stovetop. Cook the pasta separately and add it to the soup just before serving.
- What can I add to make the soup spicier? If you like a bit of heat, try adding a pinch of red pepper flakes or a dash of hot sauce to the soup while it’s simmering. You could also use a spicy Alfredo sauce or add some diced jalapeños along with the other vegetables.
