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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 -6 servings
Ingredients
- 1/2 cup dry ditalini pasta or 2 cups egg noodles
- 3 tablespoons butter
- 2–3 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
Instructions
- Cook pasta or egg noodles and set aside.
- Melt butter in a large saucepan over medium heat.
- Add minced garlic and cook for about 45 seconds until fragrant.
- Slowly stir in half and half and cook, stirring occasionally until heated through.
- Whisk in Parmesan cheese until creamy and blended.
- Stir in chicken broth, parsley, chicken, broccoli, pepper and salt to taste. Cook, stirring occasionally until warm.
- Place some pasta in noodles in a bowl and ladle soup over noodles. Top with a pinch of Parmesan cheese and serve warm.
Notes
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.