Tender pieces of chicken, broccoli florets and pasta float around in a creamy, dreamy Parmesan cheese broth in this rendition of one of my favorite meals, Chicken Alfredo.
I wasn’t sure chicken Alfredo reinvented as a soup would work but I’m happy to say it most definitely does.
Rotisserie chicken works well as a time saver here and you can use fresh or frozen broccoli. The pasta is best cooked in a separate pan rather than in the soup because it will suck up all the broth and you’ll end up with a pasta dish instead of your intended soup.
If you love traditional Alfredo then you will absolutely love this soup! When you mash two comfort foods together the deliciousness factor flies off the charts.
Double delicious spells double comfort.
- 2 tablespoons olive oil
- 1 large diced onion
- 5 cloves minced garlic
- 1 teaspoon Italian seasoning, crushed between fingertips
- ½ teaspoon dried parsley
- sea or kosher salt and fresh black pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cans (14 ounces) low-sodium chicken broth
- 1 cup heavy cream
- 1 cup fresh grated Parmesan (Parmigiano-Reggiano) cheese from a block
- 1 + ½ cups chopped, cooked chicken (about ¾ pound)
- 3 - 4 cups fresh or frozen broccoli florets
- 4 ounces uncooked small pasta shells
- In a large soup pot or Dutch oven heat the oil over medium-low heat and add the onion, garlic, Italian seasoning, parsley and a couple dashes of salt and pepper.
- Cook about 10 minutes, stirring often.
- Add the butter and stir until melted. Sprinkle the flour over the veggies and stirring, cook 3 minutes.
- Slowly stir in the broth and heavy cream. Turn the heat up and bring to a simmer.
- Whisk in the Parmesan a little at a time then simmer 2 - 3 minutes, whisking often.
- Stir in the chicken and broccoli, ¼ teaspoon salt and ¼ teaspoon black pepper.
- Bring to a simmer and cook until the broccoli is tender about 25 minutes.
- Meanwhile, in a separate pan cook the pasta to al dente according to package directions.
- Drain and toss with a pat of butter or a drizzle of olive oil to prevent sticking.
- Taste and season with more salt and pepper if needed.
- To serve add a few spoonfuls of pasta to a bowl and ladle the hot soup over it.
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