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Chicken Alfredo Soup with Broccoli Recipe

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4 from 85 reviews

This comforting Chicken Alfredo Soup with Broccoli is a creamy, one-pot meal featuring tender rotisserie chicken, pasta, fresh broccoli, and a rich Parmesan-infused broth. Ready in just 30 minutes, it’s a perfect quick dinner for busy weeknights that combines the classic flavors of Alfredo sauce with the heartiness of soup.

Ingredients

Main Ingredients

  • 3 tablespoons butter
  • 1 cup diced yellow onion
  • 6 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Dash nutmeg
  • 3 tablespoons flour
  • 6 cups chicken stock
  • 1.5 cups half and half
  • 8 ounces short pasta (like trotolle, rotini, penne)
  • 2 cups bite size broccoli florets
  • 4 ounces freshly grated Parmesan cheese
  • 2 cups shredded rotisserie chicken
  • 1 teaspoon balsamic vinegar
  • Kosher salt, to taste
  • Fresh cracked black pepper, to taste

Instructions

  1. Heat Butter and Sauté Onions: In a large pot or Dutch oven over medium heat, melt the butter. Add the diced yellow onions along with a couple pinches of salt and pepper. Cook for about 4 minutes, stirring frequently until the onions are softened and translucent.
  2. Add Garlic and Seasonings: Stir in the minced garlic, Italian seasoning, garlic powder, onion powder, and a dash of nutmeg. Cook for about 1 minute, stirring often to release the aromas and allow the spices to bloom.
  3. Create Roux with Flour: Sprinkle in the flour and cook, stirring frequently for another minute to eliminate the raw taste and start thickening the base of the soup.
  4. Deglaze the Pot: Add a few splashes of chicken stock to the pot to scrape up any browned bits stuck to the bottom. This adds rich flavor to the soup base.
  5. Add Liquids, Pasta, and Broccoli: Pour in the remaining chicken stock, half and half, then add the pasta and bite-sized broccoli florets. Season with additional salt and pepper to taste.
  6. Simmer Until Cooked: Bring the mixture to a simmer over medium-high heat. Once simmering, reduce heat to low and gently cook for 4-5 minutes, stirring occasionally to prevent pasta from sticking, until pasta is al dente and broccoli is tender.
  7. Incorporate Parmesan Cheese: Remove the pot from heat and quickly stir in the freshly grated Parmesan cheese until it melts smoothly into the creamy broth.
  8. Add Chicken and Vinegar: Stir in the shredded rotisserie chicken and balsamic vinegar, blending all the flavors together.
  9. Adjust Seasonings and Serve: Taste and add more salt and freshly cracked black pepper if needed. Serve hot, garnished with extra Parmesan cheese if desired. Enjoy your comforting chicken Alfredo soup!

Notes

  • Cut the broccoli into uniform pieces about an inch or smaller to ensure even cooking and tenderness.
  • Stir often once the pasta is added to prevent it from sticking to the bottom of the pot.
  • Use freshly grated Parmesan cheese for the creamiest texture and best flavor.
  • If the soup gets too thick, add a splash of chicken stock or milk to thin it to your desired consistency.

Find it online: https://deliciousyum.com/chicken-alfredo-soup-with-broccoli-recipe/