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Chicken Alfredo Soup with Broccoli

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This easy chicken alfredo soup recipe is a cozy, one-pot dinner made with rotisserie chicken, tender pasta, broccoli, and a creamy Parmesan broth. Ready in about 30 minutes and perfect for busy weeknights.

  • Total Time: 30 minutes
  • Yield: 8 servings 1x

Ingredients

Units Scale
  • 3 tablespoons butter
  • 1 cup diced yellow onion
  • 6 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • dash nutmeg
  • 3 tablespoons flour
  • 6 cups chicken stock
  • 1.5 cups half and half
  • 8 ounces short pasta (like trotolle, rotini, penne)
  • 2 cups bite size broccoli florets
  • 4 ounces freshly grated Parmesan cheese
  • 2 cups shredded rotisserie chicken
  • 1 teaspoon balsamic vinegar
  • Kosher salt
  • fresh cracked black pepper

Instructions

  1. Heat butter in a large pot or Dutch oven over medium heat.
  2. Add onion and a couple pinches of salt and pepper. Cook for 4 minutes, stirring frequently.
  3. Add garlic and Italian seasoning, garlic powder, onion powder, and nutmeg, and cook for a minute, stirring frequently.
  4. Add flour and cook, stirring frequently, for another minute.
  5. Add a few splashes of chicken stock to deglaze the pan, scraping all the yummy bits off the bottom of the pan.
  6. Stir in the remaining chicken stock, half and half, pasta, and broccoli along with a couple pinches of salt and pepper.
  7. Bring to a simmer over medium-high heat.
  8. Reduce heat to low and simmer gently for about 4-5 minutes or until the pasta is al dente and the broccoli is tender. Stir occasionally so the pasta doesn’t stick to the bottom of the pot.
  9. Remove from heat and stir in Parmesan cheese until it melts.
  10. Stir in shredded chicken and balsamic vinegar.
  11. Season to taste with salt and pepper. Serve with freshly grated Parmesan cheese and enjoy!
  12. If you loved this recipe, please leave a 5-star rating and review!

Equipment

Notes

  • Cut the broccoli into uniform-sized pieces about an inch or smaller so that they cook through fully and are done at the same time as the pasta.

  • Stir often once the pasta is added so it doesn’t stick to the bottom of the pot.

  • Grate Parmesan fresh for the smoothest, creamiest texture.

  • If the soup thickens too much, add a splash of chicken stock or milk to loosen it up.

Nutrition

  • Serving Size: about a cup
  • Calories: 385
  • Sugar: 7.3 g
  • Sodium: 579.2 mg
  • Fat: 14 g
  • Carbohydrates: 39.1 g
  • Fiber: 2.2 g
  • Protein: 25 g
  • Cholesterol: 55.5 mg

Find it online: https://midwestfoodieblog.com/chicken-alfredo-soup/