Creamy Chicken Alfredo Soup
A comforting soup that brings the classic flavors of alfredo sauce into a hearty dish, perfect for busy families and cold nights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Cooking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Ingredients
- 3 boneless skinless chicken breasts (thinly sliced)
- 1 to 2 tbsp olive oil or avocado oil (for seasoning chicken)
- 1 tsp garlic powder
- 1 tbsp Kinder’s Grilled Chicken Seasoning (or your favorite grilled chicken seasoning blend)
- 1 tsp Complete Seasoning
- 1/2 tsp smoked paprika
- 1 to 2 tbsp avocado oil (for searing)
- 1/2 shallot (diced)
- 3 to 4 cloves garlic (minced)
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 5 cups chicken broth
- 3 cups heavy cream
- 8 oz cream cheese (softened)
- 1/2 lb pasta (break into smaller pieces if needed)
- 1 tsp garlic powder (for the soup)
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 tsp fresh oregano (chopped)
- 1 tbsp fresh parsley (chopped)
- 1/2 cup Parmesan cheese (grated)
- 1/2 cup mozzarella cheese (shredded)
- Parsley (extra, for garnish)
Instructions
- Prepare the chicken: Place the sliced chicken in a bowl. Drizzle with olive oil and season with garlic powder, Kinder’s Grilled Chicken Seasoning, Complete Seasoning, and smoked paprika. Massage until evenly coated.
- Sear the chicken: Heat avocado oil in a large pot over medium-high heat. Add the chicken and sear for about 4–5 minutes per side, until golden and cooked through. Transfer to a plate and set aside.
- Sauté aromatics: In the same pot, melt the butter. Add the diced shallot and minced garlic, sautéing for 1–2 minutes until fragrant.
- Create the roux: Sprinkle in the flour and whisk constantly for about 1 minute until smooth and lightly golden.
- Add broth and cream: Slowly whisk in the chicken broth to prevent lumps. Stir in the heavy cream and softened cream cheese, simmering until smooth and creamy.
- Season the soup: Add garlic powder, onion powder, Italian seasoning, salt, black pepper, fresh oregano, and parsley. Simmer gently for 5–7 minutes.
- Cook the pasta: Add the pasta directly to the pot and simmer for 10–12 minutes, stirring occasionally until tender.
- Incorporate the chicken: Chop the cooked chicken into bite-sized pieces and return it to the pot. Stir in the Parmesan and mozzarella until melted and velvety. Taste and adjust seasoning as needed.
- Serve: Ladle into bowls, garnish with extra parsley, and serve warm.
Notes
Use olive oil if you prefer a fruitier taste. You can swap the cream cheese for a lighter cream or use a dairy-free option for a suitable substitute.