Chicken Alfredo Soup Recipes

CHICKEN ALFREDO TORTELLINI SOUP + VIDEO

Steps:

• Warm a large pot over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, add the butter and let it melt. Add the onion and carrots. Cook the vegetables until the onions are translucent, about 3 minutes. Add the garlic and cook for 30 seconds.
• Then add the chicken, salt and pepper. Stir to combine. Cook for 3 minutes, just to get a little color on the chicken, stirring occasionally. Don't worry about the chicken being cooked through, because we are going to continue cooking it.
• Sprinkle the flour over the chicken and veggies. Stir to coat everything and continue cooking for 2 to 3 minutes to cook out the floury taste. Stir in the chicken stock, half-and-half and red pepper flakes. Continue cooking until the soup thickens, 5 to 10 minutes.
• Add the tortellini to the pot and cook until al dente (has a bite to it), 5 to 7 minutes (frozen takes longer). Remove the pot from the heat. Sprinkle a handful of cheese over the soup and stir. Once it has melted into the soup, add another handful. Slowly melting the cheese will give the soup a smooth consistency. Taste for seasoning and add salt and pepper as necessary. Pour into bowls and garnish with the spinach.

ALFREDO SOUP

Steps:

• Heat oil in a soup pot.
• Add the onion, garlic and chicken chunks.
• season the mixture with the salt and pepper, and mrs. Dash. Cook five minutes; stir often.
• Add the chicken broths, recipe starter by progresso, the beef broth, and water. Let come to a boil. Add the half and half and lower heat.
• Add the broccoli, the carrots and corn. Add the pasta and cook for 15 minutes on medium-low heat or until broccoli and pasta is tender.

CHICKEN ALFREDO LASAGNA SOUP

Steps:

• Preheat oven to 400°F
• Line a baking sheet with aluminum foil
• Pat the chicken breasts dry
• Brush with oil and sprinkle with a pinch of salt
• Bake for 22-25 minutes
• Allow to cool, shred with a fork or slice into thin, bite-sized slices
• Break lasagna noodles into 1-2inch pieces
• Boil according to package instructions, set aside
• Melt 2 tbsp butter in a medium saucepan over medium heat
• Add the flour, whisk until flour dissolves into butter
• Keep whisking and slowly add the heavy cream, a roux will form
• Add in the chicken broth and salt and pepper to taste, bring to boil, reduce to simmer
• In a large pot or dutch oven, melt the remaining butter over medium heat
• Add the onions and carrots, sauté 5-6 minutes until vegetables soften
• Pour the cream broth into the pot over the vegetables
• Add the garlic, bring to a boil
• Once boiling add in the spinach, chicken and lasagna noodles
• Reduce to simmer
• Add the grated cheese
• Sprinkle with red pepper flakes
• Divide soup into bowls
• Top each bowl with a heaping spoonful or ricotta cheese

FETTUCCINE ALFREDO SOUP

Steps:

• In a 5- to 6-qt. Dutch oven heat butter and oil over medium-high. Add chicken, half at a time; cook and stir 2 to 3 minutes or until browned. Remove from pan. Add onions and garlic; cook 4 minutes or until onions are tender, stirring occasionally. Add broth. Bring to boiling. Stir in chicken and fettuccine. Return to boiling; reduce heat. Simmer 5 minutes, stirring occasionally. Stir in broccoli. Simmer 5 minutes more, stirring occasionally.
• In a small bowl stir together half-and-half and flour; stir into chicken mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in 1/2 cup of the cheese. Season to taste with salt and pepper.
• Top servings with remaining cheese and basil.

CHEESY CHICKEN ALFREDO SOUP RECIPE

Steps:

• Cook chicken for 6 minutes on each side, or until cooked through. Season with salt and pepper and set aside to cool.
• Melt butter in a large pot over medium-high heat. Add garlic and cook until fragrant. Mix in onion. Add flour and whisk for 2 to 3 minutes, until golden. Add chicken broth and half and half. Let simmer for 15 minutes, until thickened.
• Add tortellini to the pot and cook 10 minutes, until al dente. Add diced chicken and season with crushed red pepper flakes, salt, and pepper. Garnish with basil and parmesan.
• Serve warm and enjoy.

CHICKEN ALFREDO SOUP

Steps:

• In a large pot over medium heat saute the onion and garlic in the butter for 2-3 minutes until tender.
• Whisk in the flour and cook whisking constantly for 2 minutes until bubbly. Whisk in the chicken stock and cream and bring to a simmer.
• Add the noodles and simmer for 10 minutes until pasta is tender. Stir in the chicken, broccoli, and parmesan.

CHICKEN ALFREDO

Steps:

• In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, salt and pepper. Cook and stir for 3 minutes or until thickened. , Add the chicken, broccoli, zucchini and red pepper. Cook over medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Serve with fettuccine.

CHICKEN VEGETABLE ALFREDO SOUP

Steps:

• Place broccoli, carrots, onion, bell pepper and pressed garlic in Stainless (3-qt./2.8-L) Covered Saucepan. Add broth; bring to a boil. Cover; reduce heat and simmer 5 minutes or until vegetables are crisp-tender. Add Alfredo sauce and chicken; simmer 5 minutes or until heated through. Remove from heat; stir in basil. Garnish with Parmesan cheese, if desired.

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.

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.

CHICKEN ALFREDO SOUP RECIPE

Steps:

• In a hot skillet add olive oil and cook chicken for 6 minutes on each side, or until cooked through. Season with salt and pepper and set aside to cool.
• Melt butter in a large pot over medium-high heat. Sauté onion until translucent (about 2 min). Add garlic and cook until fragrant. Add flour and whisk 2-3 minutes, until golden. Add chicken broth and half/half. Let simmer 15 minutes, until thickened.
• Add tortellini to pot and cook 10 minutes, until al dente. Add diced chicken and season with crushed red pepper flakes, salt, and pepper. Garnish with basil. Serve warm.

CHICKEN BROCCOLI ALFREDO SOUP

Steps:

• In a heavy stockpot over medium heat, sauté onion and garlic in butter for 2-3 minutes; add flour and cook, stirring, for another 2-3 minutes until bubbly; gradually whisk in chicken broth and half & half; cook, stirring frequently, until thickened.
• Meanwhile, in a separate pan, add water to broccoli and bring just to boiling (the broccoli should be only partially cooked and not soft) then remove from heat; do not drain cooking water from broccoli.
• Add parmesan cheese to soup-base in stockpot; cook over low heat, stirring, just until cheese is melted; add cooked broccoli along with its cooking water, chicken, seasonings, and bow tie pasta to the stockpot; heat through.
• NOTES: 6 ounces bow tie pasta equals 2 1/4 cups before cooking and 3 cups diced chicken breast equals 1 ½ pounds before cooking. Also, decrease the salt by half if you happen to substitute full-sodium chicken broth in this recipe.

CHICKEN ALFREDO SOUP

Steps:

• Add chicken broth, onion, and garlic to a large pot over medium-high heat. Cover and bring to a boil.
• Remove pot lid, and stir in fettuccine pieces. Cook about 10 minutes or until pasta is almost al dente and just slightly undercooked (it will continue to cook slightly as you add other ingredients).
• Stir in heavy cream and butter to pot while still over medium-high heat. Cook about a minute or until slightly thickened. Stir in chicken, baby spinach, and parmesan cheese. Cook another 2-3 minutes or until combined and heated through and spinach has wilted. Add salt/pepper to taste.

KETO CHICKEN ALFREDO SOUP

Steps:

• (Pre-instructions: Make sure you've cooked your chicken and broccoli.)
• In a medium saucepan, sauté onion and garlic in 1 tbsp butter over medium heat for 4-5 minutes.
• Add remaining butter, heavy whipping cream, and cream cheese to the pan. Whisk until melted and combined.
• Add Italian seasoning, pepper, and Parmesan cheese. Whisk until smooth, then bring to a simmer and cook for 3 minutes.
• Add chicken broth. Bring to a simmer again, then add cooked chicken and broccoli. Simmer for 5 minutes or until heated through.

SLOW COOKER CHICKEN ALFREDO SOUP

Steps:

• Place chicken in slow cooker.
• In a medium skillet, sauté minced garlic in the butter for about 2-3 minutes over medium heat. Spread bouillon and garlic over the chicken. Add the 1 cup of water, cover and cook on High for 2-3 hours or Low for 5-6 hours.
• Once chicken is cooked, cut into bite-sized pieces. Sprinkle flour over the chicken and stir well.
• Cook bow-tie pasta according to package directions and drain. Add the pasta, milk, whipping cream and cheeses to the chicken and stir until combined.
• Cook for 30 more minutes on High, or 60 minutes on Low, before serving.

CROCK POT BROCCOLI CHICKEN ALFREDO SOUP (LOW CARB)

Steps:

• Add chicken, garlic and broccoli to slow cooker and salt and pepper to taste.
• Pour broth and cream in around chicken and cook on low for 4-5 hours until chicken is tender.
• Remove chicken and shred with two forks.
• Carefully stir in butter and parm into the crock, being careful to not break up too much of the broccoli.
• Add chicken back into soup.
• Serve in bowls with additional parm if desired.

FETTUCCINE ALFREDO SOUP WITH CHICKEN

Steps:

• Measure broth into a large microwave-safe bowl. Microwave on high for 5 minutes.
• Meanwhile, put the butter in a large pot or Dutch oven over medium heat to melt. While it melts, slice the chicken breasts into ¼-inch slices. Add the chicken to the melted butter. Stir. Mince garlic. Add to the chicken. Stir. Add flour to the chicken and stir.
• When the broth is done heating, add ¼ cup slowly to the chicken mixture. Stir. Add another ¼ cup and stir. Repeat until you've added about half of it. Then stir in the rest of the broth at once and add salt and pepper.
• Increase heat to high and bring the soup up to a boil. Add the fettuccine noodles and reduce heat to a simmer. Cook noodles until cooked through (Read package directions. It's usually 2-3 minutes.), stirring occasionally.
• Remove pot from heat. Stir in three-quarters of the Parmesan cheese and all of the mozzarella.
• Ladle soup into bowls and garnish with remaining Parmesan cheese.

SLOW COOKER CHICKEN ALFREDO SOUP

Steps:

• Season chicken breasts with salt and pepper and place into the bottom of the slow cooker pot.
• Add a 1/2 c of the chicken broth into the pot. (the chicken will make more of it's own juice in the pot)
• Add the pepper and onion strips and add the minced garlic.
• Cook on low for 5 - 6 hours, or high for 4 -5 hours.
• 1/2 hour before cooking time is done, remove the chicken breasts and shred them with two forks.
• Add the chicken back to the slow cooker bowl, and add the rest of the chicken broth as well as the alfredo sauce.
• Add the pasta and mix everything well.
• Cook another half hour on high to mix the flavors and cook the pasta.
• Serve and enjoy!

CHICKEN BROCCOLI ALFREDO SOUP

Steps:

• In a large pot over medium heat saute the onion and garlic in the butter for 2-3 minutes until tender. Whisk in the flour and cook whisking constantly for 2 minutes until bubbly.
• Whisk in the chicken stock.
• Once the stock is simmering add the egg noodles and cook for 8-10 minutes until noodles are tender.
• Stir in the heavy cream, parmesan cheese, cooked broccoli, salt, pepper, and chicken.
• Allow the soup to cook for 2-3 more minutes until everything is heated through.

CHICKEN ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• While pasta is cooking, melt cream cheese and butter in a skillet over low heat. Stir until smooth. Stir in milk, and season with garlic powder, salt, and pepper. Simmer for 3 minutes, or until thickened, stirring constantly.
• Mix in chicken, broccoli, zucchini, and red pepper. Cook 3 minutes over medium heat, then reduce heat, and simmer 5 minutes, or until vegetables are tender. Serve over fettuccine.

INSTANT POT CHICKEN ALFREDO

Steps:

• To Instant Pot, add chicken, stock, oil, salt and pepper.
• Break noodles in half and add criss cross in about 6 layers. It helps to prevent noodles from sticking.
• Close the lid and move pressure valve to Sealing, and press Pressure Cook on High or Manual for 8 minutes if you like pasta al dente, 10 minutes - very soft, gluten free - 5 minutes.
• Release pressure using Quick Release method - turn pressure valve to Venting.
• Open the lid when safe to do so. It will be liquidy and not pretty - do not worry.
• Press Saute.
• In a small bowl, whisk 1 cup (if using chicken thighs) or 2 cups (for chicken breast) of cold milk with cornstarch.
• Add to Instant Pot along with Parmesan cheese and garlic. Using tongs, stir gently while separating the noodles.
• Cook for 2-3 minutes until sauce starts to bubble and thickens.
• Optional: Add peas, gently stir and let chicken alfredo sit for a minute to melt the peas. If it is still a bit runny, you can let dish sit for another 5 minutes or so, it will thicken.
• Sprinkle with parsley and serve warm.

BAKED CHICKEN ALFREDO PASTA

Steps:

• Preheat the oven to 350 degrees. Bring a pot of water to a boil and add the penne. Cook according to package directions. Drain and rinse it and set it aside.
• In a medium saucepan over medium-high heat, add butter, heavy whipping cream, and cream cheese. Cook until melted. Add the minced garlic, garlic powder, Italian seasoning, and salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
• Add the pasta back to the pot and pour the Alfredo Sauce over it. Then add in the chicken, and stir everything together.
• Add half of the pasta mixture to a 9x13 baking dish and top with 1 cup mozzarella. Then, add the rest of the pasta mixture to the dish and top with the remaining mozzarella and parmesan cheese. Bake for 20-30 minutes until the cheese is golden and bubbly.

CHICKEN ALFREDO TORTELLINI SOUP

Steps:

• In a large pot over medium-high heat, melt the butter; add in the onion, carrots, and broccoli; saute, stirring, until softened, 3-4 minutes. Add the garlic and cook until fragrant, about 20 seconds. Stir in the garlic powder, Italian seasoning, kosher salt, black pepper, and crushed red pepper flakes.
• Reduce heat to medium-low and add in the flour; whisk until dissolved and cooked off.
• Very gradually add in the heavy cream, whisking constantly until no lumps or flour remain, then whisk in the chicken broth.
• Increase heat and bring to a gentle simmer, whisking occasionally until the soup thickens, 5-8 minutes.
• Add in the tortellini and cook until al dente, 5-7 minutes. Remove pot from the heat.
• Stir in the cheese until melted. Then stir in the cooked chicken.
• Taste and adjust seasoning, if necessary.
• Ladle into bowls with a sprinkle of freshly shaved Parmesan and serve with dutch oven bread, if desired, and enjoy!

KETO CHICKEN ALFREDO SOUP

Steps:

• Melt the butter in a pot over medium heat on the stove.
• Add in the onions, and saute until softened.
• Mix in the garlic, and saute another 30 seconds.
• Pour in the chicken broth and heavy whipping cream. Stir to combine.
• Add the broccoli to the pot, along with the Italian seasoning and salt and pepper to taste.
• Bring the mixture to a low boil, reduce the heat, cover and simmer for 15 minutes, or until the broccoli is starting to become tender.
• Mix in the shredded chicken, palmini noodles and parmesan cheese.
• Continue to simmer an additional 5-10 minutes before serving garnished with parsley.

CHICKEN ALFREDO WITH A TWIST USDA RECIPE FOR SCHOOLS

Steps:

• Heat water to a rolling boil.
• Slowly add pasta. Stir constantly, until water boils again. Cook about 8 minutes or until al dente; stir occasionally. DO NOT OVERCOOK. Drain well.
• Pour into steam table pans (12" x 20" x 4").For 50 servings, use 2 pans.For 100 servings, use 4 pans.Critical Control Point: Hold pasta at 135 °F or higher.
• Combine soup, half and half, pepper, garlic, Parmesan cheese, and chicken. Cook over medium heat for 5-10 minutes, stirring often.Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
• Combine noodles and sauce immediately before serving.
• Critical Control Point: Hold for hot service at 135 °F or higher.
• Portion with 8 fl oz spoodle (1 cup).

CHICKEN VEGETABLE ALFREDO SOUP

Steps:

• Place broccoli, carrots, onion, bell pepper and pressed garlic in Stainless (3-qt./2.8-L) Covered Saucepan. Add broth; bring to a boil. Cover; reduce heat and simmer 5 minutes or until vegetables are crisp-tender. Add Alfredo sauce and chicken; simmer 5 minutes or until heated through. Remove from heat; stir in basil. Garnish with Parmesan cheese, if desired.

CHICKEN ALFREDO SOUP

Steps:

• Sautee chicken, onions and mushrooms till cooked. Dice chicken into bite-sized pcs and add in to water and chicken broth. Simmer till hot and add in garlic, salt and pepper. On hot add in half-and-half. This recipe yields 4 servings;