Creamy Chicken Alfredo Soup
This creamy chicken alfredo soup is rich and comforting, perfect for cold days.
Equipment
- large pot
- Wooden spoon
Ingredients
For the Soup
- 3 pieces boneless, skinless chicken breasts, thinly sliced
- 1–2 tablespoon olive oil or avocado oil
- 1 teaspoon garlic powder
- 1 tablespoon Kinder’s Grilled Chicken Seasoning (or your favorite blend)
- 1 teaspoon Complete Seasoning
- ½ teaspoon smoked paprika
- 1–2 tablespoon avocado oil (for searing)
- ½ piece shallot, diced
- 3–4 cloves garlic, minced
- ½ stick 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 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon fresh oregano, chopped
- 1 tablespoon fresh parsley, chopped
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
For Garnish
- Extra parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the chicken and season with garlic powder, grilled chicken seasoning, complete seasoning, and smoked paprika. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Add avocado oil, shallot, and garlic to the pot. Sauté until fragrant, about 2-3 minutes.
- Stir in the butter and flour, cooking for another 2 minutes to create a roux.
- Slowly add the chicken broth and heavy cream, stirring constantly to avoid lumps.
- Add the cream cheese and pasta. Stir in onion powder, Italian seasoning, salt, black pepper, oregano, and parsley. Cook until the pasta is tender, about 10-12 minutes.
- Remove from heat and stir in the Parmesan and mozzarella cheese until melted. Garnish with extra parsley before serving.
Notes
You can adjust the seasoning to your taste. Feel free to add vegetables like spinach or mushrooms for added flavor.