Cheesy Chicken Alfredo Soup Recipes

CHICKEN ALFREDO SOUP

Steps:

• Melt butter in saucepan on medium-low heat. Once the butter has melted, whisk in flour.
• Gradually add in milk, whisking to combine as you go. Once all the milk has been added and it's hot {do not boil!} add the cream cheese. Whisk to combine.
• Heat the sauce back up before adding Parmesan cheese. Simmer sauce until all is melted, and well mixed.
• Add butter and onion to a medium saucepan over medium heat. Cook about 5 minutes, until onions are translucent and soft.
• Measure out a ¼ cup of the chicken broth and set aside.
• Add in all but the ¼ cup of the chicken broth, the frozen peas and the pasta. Increase the heat to medium-high and bring to a boil. Cover, reduce heat to simmer and cook for 10 minutes.
• Add in Alfredo sauce and the chicken. Cook an additional 10 minutes.
• Mix the remaining ¼ cup of broth with the 1 TBSP cornstarch until smooth. Stir into soup. Serve topped with grated Parmesan cheese.
• Add in the salt, garlic powder and pepper to taste. If soup is too thick, thin with 1/4 cup water or chicken broth.

CHEESY CHICKEN ALFREDO SOUP

Steps:

• In a large pot over medium-high heat, melt butter. Cook chicken until cooked through and golden, 6 minutes per side, then season with salt and pepper and set aside. Once cool, dice.
• Add onion to pot and cook until soft and golden, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add flour and whisk until golden, 2 to 3 minutes, then add chicken broth and half and half and simmer until thickened, 15 minutes.
• Add tortellini to pot and cook until al dente, 10 minutes. Add diced chicken and season with crushed red pepper flakes, salt, and pepper.
• Ladle into bowls and garnish with basil.

EASY ONE-POT CHICKEN ALFREDO SOUP RECIPE BY TASTY

Steps:

• In a medium bowl, season the chicken with the salt and pepper and toss to coat.
• In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering. Working in batches, cook the chicken, turning the pieces halfway through, until lightly browned on all sides, 5-6 minutes per batch. If the pot seems dry, add more olive oil as needed between batches. Remove the chicken from the pot and set aside.
• Reduce the heat to medium and add the butter. Once melted, add the shallots. Cook for 2-3 minutes, until translucent. Add the garlic and cook for 1-2 minutes, until fragrant. Add the flour, stirring to coat the aromatics. Cook for 1-2 minutes, until the flour is just cooked but has not yet started to brown.
• Pour the white wine into the pot to deglaze, scraping up any browned bits from the bottom. Add the chicken stock and season with salt. Increase the heat to medium-high and bring to a boil. Once boiling, stir in the fettuccine and cook for 7 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pot or clumping together.
• Add the chicken and heavy cream, stirring to combine. Add the Parmesan cheese, a couple tablespoons at a time, stirring well between each addition to ensure the cheese melts smoothly. Stir in the spinach and cook for 1-2 minutes, until wilted. Season with salt and pepper to taste. The soup will thicken slightly as it cools.
• Ladle into bowls and serve warm, garnished with more pepper and Parmesan cheese.
• Enjoy!

CHEESY MEXICAN CHICKEN ALFREDO

Steps:

• Cook pasta according to package directions., Meanwhile, in a large skillet over medium heat, cook the chicken, onion, green pepper and pepper in oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in 1-3/4 cups cheddar cheese, Parmesan cheese, salsa, milk and taco seasoning. , Drain pasta; toss with chicken mixture. Divide between two greased 8-in. square baking dishes. , Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 30-35 minutes or until bubbly. Sprinkle with remaining cheddar cheese., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly.