Best Alfredo Soup Recipes

LIGHT CHICKEN BROCCOLI ALFREDO SOUP (LOWER FAT)

Steps:

• In a heavy stockpot over medium heat, sauté onion and garlic in olive oil for 2-3 minutes. Add light butter and 1/4 cup flour and cook, stirring, for another 2-3 minutes until bubbly. Add remaining 1/2 cup of flour to a small amount of chicken broth and stir to remove lumps. Gradually whisk in flour and broth combo, plus remaining chicken broth and half & half; cook, stirring frequently, until thickened.
• Meanwhile, steam broccoli (I use the steamer bag in the microwave) or cook broccoli in a separate pan with 2 cups of water just until form and not soft. Remove from heat and do not drain cooking water from broccoli.
• Add Parmesan cheese topping to soup-base in stockpot; cook over low heat, stirring, just until cheese is melted; add steamed broccoli and 2 cups of water (or cooked broccoli along with its cooking water), chicken, seasonings, and bow tie pasta to the stockpot; heat through.

CHICKEN BROCCOLI ALFREDO SOUP

Steps:

• In a heavy stockpot over medium heat, sauté onion and garlic in butter for 2-3 minutes; add flour and cook, stirring, for another 2-3 minutes until bubbly; gradually whisk in chicken broth and half & half; cook, stirring frequently, until thickened.
• Meanwhile, in a separate pan, add water to broccoli and bring just to boiling (the broccoli should be only partially cooked and not soft) then remove from heat; do not drain cooking water from broccoli.
• Add parmesan cheese to soup-base in stockpot; cook over low heat, stirring, just until cheese is melted; add cooked broccoli along with its cooking water, chicken, seasonings, and bow tie pasta to the stockpot; heat through.
• NOTES: 6 ounces bow tie pasta equals 2 1/4 cups before cooking and 3 cups diced chicken breast equals 1 ½ pounds before cooking. Also, decrease the salt by half if you happen to substitute full-sodium chicken broth in this recipe.

EASY ONE-POT CHICKEN ALFREDO SOUP RECIPE BY TASTY

Steps:

• In a medium bowl, season the chicken with the salt and pepper and toss to coat.
• In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering. Working in batches, cook the chicken, turning the pieces halfway through, until lightly browned on all sides, 5-6 minutes per batch. If the pot seems dry, add more olive oil as needed between batches. Remove the chicken from the pot and set aside.
• Reduce the heat to medium and add the butter. Once melted, add the shallots. Cook for 2-3 minutes, until translucent. Add the garlic and cook for 1-2 minutes, until fragrant. Add the flour, stirring to coat the aromatics. Cook for 1-2 minutes, until the flour is just cooked but has not yet started to brown.
• Pour the white wine into the pot to deglaze, scraping up any browned bits from the bottom. Add the chicken stock and season with salt. Increase the heat to medium-high and bring to a boil. Once boiling, stir in the fettuccine and cook for 7 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pot or clumping together.
• Add the chicken and heavy cream, stirring to combine. Add the Parmesan cheese, a couple tablespoons at a time, stirring well between each addition to ensure the cheese melts smoothly. Stir in the spinach and cook for 1-2 minutes, until wilted. Season with salt and pepper to taste. The soup will thicken slightly as it cools.
• Ladle into bowls and serve warm, garnished with more pepper and Parmesan cheese.
• Enjoy!

CHICKEN VEGETABLE ALFREDO SOUP

Steps:

• Place broccoli, carrots, onion, bell pepper and garlic in saucepan. Add broth; bring to a boil. Cover; reduce heat and simmer 5 minutes or until veggies are crisp-tender.
• Add chicken and Alfredo sauce to broth; simmer 5 minutes or until heated through. Remove from heat; stir in basil.
• Ladle into bowls and sprinkle with Parmesan cheese, if desired.

LIGHT CHICKEN BROCCOLI ALFREDO SOUP (LOWER FAT)

Steps:

• In a heavy stockpot over medium heat, sauté onion and garlic in olive oil for 2-3 minutes. Add light butter and 1/4 cup flour and cook, stirring, for another 2-3 minutes until bubbly. Add remaining 1/2 cup of flour to a small amount of chicken broth and stir to remove lumps. Gradually whisk in flour and broth combo, plus remaining chicken broth and half & half; cook, stirring frequently, until thickened.
• Meanwhile, steam broccoli (I use the steamer bag in the microwave) or cook broccoli in a separate pan with 2 cups of water just until form and not soft. Remove from heat and do not drain cooking water from broccoli.
• Add Parmesan cheese topping to soup-base in stockpot; cook over low heat, stirring, just until cheese is melted; add steamed broccoli and 2 cups of water (or cooked broccoli along with its cooking water), chicken, seasonings, and bow tie pasta to the stockpot; heat through.

ALFREDO SAUCE (USING SOUP OR SAUCE MIX)

Steps:

• Combine mix ingredients and measure out 1/3 cup (or use 1/3 cup recipe #243518).
• Combine 1/3 cup mix with additional ingredients.
• Mix well and cook until thick.

CHICKEN VEGETABLE ALFREDO SOUP

Steps:

• 1. Place all vegetables in a stock pot; add garlic and broth.
• 2. Bring to a boil, reduce heat and simmer 5 minutes or until vegetables are cooked.
• 3. Add chicken and Alfredo sauce and heat through.
• 4. Finish with grated fresh Parmesan cheese and fresh ground black pepper.

ALFREDO SOUP

Steps:

• Heat oil in a soup pot.
• Add the onion, garlic and chicken chunks.
• season the mixture with the salt and pepper, and mrs. Dash. Cook five minutes; stir often.
• Add the chicken broths, recipe starter by progresso, the beef broth, and water. Let come to a boil. Add the half and half and lower heat.
• Add the broccoli, the carrots and corn. Add the pasta and cook for 15 minutes on medium-low heat or until broccoli and pasta is tender.