Chicken Broccoli Alfredo Soup

Everything you love about creamy Chicken Broccoli Alfredo blended into a creamy soup. Enjoy this delicious soup alone or serve over ditalini pasta or egg noodles.


Units Scale
  • 1/2 cup dry ditalini pasta or 2 cups egg noodles
  • 3 tablespoons butter
  • 23 cloves garlic (minced)
  • 2 cups half and half
  • 1 1/4 cups grated Parmesan cheese
  • 14.5 ounce low sodium chicken broth
  • 1/2 teaspoon dried parsley flakes
  • 2 cups chopped cooked chicken breast
  • 2 cups cooked broccoli florets
  • Freshly cracked black pepper
  • Salt to taste


  1. Cook pasta or egg noodles and set aside.
  2. Melt butter in a large saucepan over medium heat.
  3. Add minced garlic and cook for about 45 seconds until fragrant.
  4. Slowly stir in half and half and cook, stirring occasionally until heated through.
  5. Whisk in Parmesan cheese until creamy and blended.
  6. Stir in chicken broth, parsley, chicken, broccoli, pepper and salt to taste. Cook, stirring occasionally until warm.
  7. Place some pasta in noodles in a bowl and ladle soup over noodles. Top with a pinch of Parmesan cheese and serve warm.


About 1 (12 ounce) bag of steamable broccoli works great. Cook per package instructions and add into soup when directed.
If starting with uncooked chicken breast – Preheat oven at 350 degrees. Drizzle 1 pound of boneless, skinless chicken breast with olive oil and season with salt and pepper. Place chicken on a foil lined baking sheet and bake for 40-45 minutes until chicken is cooked thoroughly (170 degrees)and juices run clear. Cool and chop chicken as directed.