Description
This creamy chicken Alfredo soup is the ultimate comfort food—packed with tender chicken, rich cheese, pasta, and herbs in a velvety broth.
Ingredients
Scale
- 3 boneless, skinless chicken breasts, thinly sliced
- 1–2 tbsp olive oil or avocado oil
- 1 tsp garlic powder
- 1 tbsp Kinder’s Grilled Chicken Seasoning (or your favorite blend)
- 1 tsp Complete Seasoning
- ½ tsp smoked paprika
- 1–2 tbsp avocado oil (for searing)
- ½ shallot, diced
- 3–4 cloves garlic, minced
- ½ stick (4 tbsp) unsalted butter
- ¼ cup all-purpose flour
- 5 cups chicken broth
- 3 cups heavy cream
- 1 block (8 oz) cream cheese, softened
- ½ lb pasta (break into smaller pieces — any shape works)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 tsp fresh oregano, chopped
- 1 tbsp fresh parsley, chopped
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- Extra parsley, for garnish
Instructions
- Place the sliced chicken in a bowl, drizzle with oil, and sprinkle over garlic powder, Kinder’s seasoning, Complete Seasoning, and smoked paprika. Massage everything together until evenly coated.
- Heat avocado oil in a large pot over medium-high heat. Add the chicken and sear for about 4–5 minutes on each side until golden brown and cooked through. Transfer to a plate and set aside.
- In the same pot, melt the butter and toss in the diced shallot and minced garlic. Sauté until fragrant — about 1–2 minutes. Sprinkle in the flour and whisk constantly for another minute until lightly golden and smooth.
- Slowly pour in the chicken broth, whisking as you go to prevent lumps. Then stir in the heavy cream and softened cream cheese. Let it simmer until the mixture becomes smooth and creamy.
- Add garlic powder, onion powder, Italian seasoning, salt, black pepper, oregano, and parsley. Let the soup simmer gently for 5–7 minutes to let the flavors come together.
- Drop the broken pasta pieces directly into the pot. Simmer for about 10–12 minutes, stirring occasionally so they don’t stick, until tender and cooked through.
- Chop the cooked chicken into bite-sized pieces and return it to the pot. Stir in the Parmesan and mozzarella until melted and velvety smooth. Taste and adjust seasoning if needed.
- Ladle that rich, creamy soup into bowls, sprinkle with extra parsley, and serve it warm. Pair it with garlic bread or soft white rolls — perfect for dipping!
Notes
Feel free to swap the pasta with gluten-free options or add extra veggies like spinach or mushrooms for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 5g
- Sodium: 980mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 155mg
Keywords: chicken alfredo soup, creamy chicken soup, comfort food, chicken pasta soup