Creamy Chicken Alfredo Soup
This creamy chicken alfredo soup is rich and comforting. It combines tender chicken, pasta, and a blend of seasonings for a hearty meal.
Equipment
- Large pot
- Wooden spoon
Ingredients
For the Chicken
- 3 pieces boneless, skinless chicken breasts, thinly sliced
For the Seasoning
- 1–2 tablespoon olive oil or avocado oil
- 1 teaspoon garlic powder
- 1 tablespoon Kinder’s Grilled Chicken Seasoning (or your favorite blend)
- 1 teaspoon Complete Seasoning
- ½ teaspoon smoked paprika
For the Soup Base
- ½ stick unsalted butter
- ¼ cup all-purpose flour
- 5 cups chicken broth
- 3 cups heavy cream
- 1 block (8 oz) cream cheese, softened
- ½ lb pasta (break into smaller pieces — any shape works)
For the Seasoning
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon fresh oregano, chopped
- 1 tablespoon fresh parsley, chopped
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
For Garnish
- to taste extra parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the sliced chicken and season with garlic powder, Kinder’s seasoning, Complete Seasoning, and smoked paprika. Cook until the chicken is no longer pink.
- Add diced shallot and minced garlic to the pot. Sauté until fragrant.
- Stir in the butter until melted, then sprinkle in the flour. Cook for 1-2 minutes, stirring constantly.
- Gradually pour in the chicken broth while stirring to avoid lumps. Bring to a simmer.
- Add heavy cream and softened cream cheese, stirring until smooth.
- Add the pasta, garlic powder, onion powder, Italian seasoning, salt, black pepper, oregano, and parsley. Cook until pasta is tender.
- Stir in the Parmesan and mozzarella cheese until melted. Adjust seasoning if needed.
- Serve hot, garnished with extra parsley.
Notes
You can use any shape of pasta for this recipe. Feel free to adjust the seasonings to your taste.