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Chicken Alfredo Soup with Broccoli
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Dinner, Lunch, Main Dish, Main Dish - Soup
- Method: Stovetop
- Cuisine: American
Ingredients
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- 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
- Heat butter in a large pot or Dutch oven over medium heat.
- Add onion and a couple pinches of salt and pepper. Cook for 4 minutes, stirring frequently.
- Add garlic and Italian seasoning, garlic powder, onion powder, and nutmeg, and cook for a minute, stirring frequently.
- Add flour and cook, stirring frequently, for another minute.
- Add a few splashes of chicken stock to deglaze the pan, scraping all the yummy bits off the bottom of the pan.
- Stir in the remaining chicken stock, half and half, pasta, and broccoli along with a couple pinches of salt and pepper.
- Bring to a simmer over medium-high heat.
- 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.
- Remove from heat and stir in Parmesan cheese until it melts.
- Stir in shredded chicken and balsamic vinegar.
- Season to taste with salt and pepper. Serve with freshly grated Parmesan cheese and enjoy!
- If you loved this recipe, please leave a 5-star rating and review!
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.
Find it online: https://midwestfoodieblog.com/chicken-alfredo-soup/
