Best Alfredo Soup Recipes

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LIGHT CHICKEN BROCCOLI ALFREDO SOUP (LOWER FAT)



Light Chicken Broccoli Alfredo Soup (Lower Fat) image

When I ran across Chef #55221's recipe for Recipe #155375, I thought it sounded like something my family would love. Being on a "lower fat" diet, there was no way I could make it as written though. I was really pleased with how well the recipe modified to meet my dietary needs. It was still rich and delicious, and everyone loved it. Here is my lightened up version.

Provided by Marg CaymanDesigns

Categories     Cheese

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 15

1/4 cup chopped sweet onion
3 large garlic cloves, minced (1/2 Tbls)
1 tablespoon olive oil
1/4 cup light butter
3/4 cup flour, divided
4 cups chicken broth
1 quart fat-free half-and-half
1 1/2 cups reduced-fat parmesan cheese, cheese topping
2 cups water
16 ounces broccoli florets, prepared
3 cups boneless chicken breasts, cooked and diced
1/4 teaspoon white pepper (to taste)
1 teaspoon salt (to taste)
1 dash nutmeg (optional)
6 ounces farfelle bow tie pasta, cooked according to package directions

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.

EASY ONE-POT CHICKEN ALFREDO SOUP RECIPE BY TASTY



Easy One-Pot Chicken Alfredo Soup Recipe by Tasty image

Believe us when we say this is the soup of all soups. It's everything you love about chicken alfredo pasta, but with more layers of flavor in every spoonful. As an added bonus, it's made in one pot. So put on your PJs, cook this recipe, and cozy up with a warm bowl!

Provided by Betsy Carter

Categories     Lunch

Time 55m

Yield 8 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts, cut into ½-inch cubes
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more taste
1 tablespoon olive oil, plus more as needed
3 tablespoons unsalted butter
2 shallots, finely chopped
3 cloves garlic, minced
¼ cup all purpose flour
½ cup dry white wine, such as sauvignon blanc
7 cups low sodium chicken stock
½ lb dried fettuccine noodles, broken 1 in (2.54 cm) pieces
1 cup heavy cream
½ cup parmesan cheese, finely grated, plus more for garnish, plus 2 tablespoons
4 cups baby spinach

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!

Nutrition Facts : Calories 1061 calories, Carbohydrate 82 grams, Fat 72 grams, Fiber 2 grams, Protein 20 grams, Sugar 11 grams

CHICKEN BROCCOLI ALFREDO SOUP



Chicken Broccoli Alfredo Soup image

Here's a scrumptious soup served at Dairy Keen (three-time "Best of State" winner) of Heber City, Utah. This is a recipe I've not had long, but have made over and over and OVER again. It is that good!

Provided by Debs Recipes

Categories     Chicken Breast

Time 30m

Yield 10 cups, 8-10 serving(s)

Number Of Ingredients 14

1/4 cup chopped onion
3 large garlic cloves, minced (or 1/2 Tbsp Minced Garlic)
3/4 cup butter
3/4 cup flour
4 cups low sodium chicken broth
1 quart half-and-half cream
1 1/2 cups freshly-grated parmesan cheese
2 cups water
1 bunch broccoli (tops only, cut into bite-sized pieces)
3 cups boneless chicken breasts, cooked and diced
1 1/4 teaspoons white pepper
1 1/4 teaspoons salt
1 dash nutmeg
6 ounces farfelle bow tie pasta, cooked according to package directions

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.

CHICKEN VEGETABLE ALFREDO SOUP



Chicken Vegetable Alfredo Soup image

This is a recipe from The Pampered Chef that we recently had at a party in my home. It is so easy and so tasty. We've made it several times since then.

Provided by Angel91805

Categories     Chicken

Time 20m

Yield 5 serving(s)

Number Of Ingredients 10

1 cup chopped broccoli
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 red bell pepper, diced
1 garlic clove, minced
14 1/2 ounces chicken broth
2 cups cooked chicken, diced
1 tablespoon fresh basil, snipped
16 ounces alfredo sauce
grated fresh parmesan cheese (optional)

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.

Nutrition Facts : Calories 130.2, Fat 4.4, SaturatedFat 1.2, Cholesterol 42, Sodium 328.7, Carbohydrate 5.2, Fiber 1.4, Sugar 2.4, Protein 16.8

LIGHT CHICKEN BROCCOLI ALFREDO SOUP (LOWER FAT)



Light Chicken Broccoli Alfredo Soup (Lower Fat) image

How to make Light Chicken Broccoli Alfredo Soup (Lower Fat)

Provided by @MakeItYours

Number Of Ingredients 15

1/4 cup chopped sweet onion
3 large garlic cloves, minced (1/2 Tbls)
1 tablespoon olive oil
1/4 cup light butter
3/4 cup flour, divided
4 cups chicken broth
1 quart fat-free half-and-half
1 1/2 cups reduced-fat parmesan cheese, cheese topping
2 cups water
16 ounces broccoli florets, prepared
3 cups boneless chicken breasts, cooked and diced
1/4 teaspoon white pepper (to taste)
1 teaspoon salt (to taste)
1 dash nutmeg (optional)
6 ounces farfelle bow tie pasta, cooked according to package directions

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)



Alfredo Sauce (Using Soup or Sauce Mix) image

Make and share this Alfredo Sauce (Using Soup or Sauce Mix) recipe from Food.com.

Provided by Kzim4

Categories     Sauces

Time 15m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 9

1/4 cup non-fat powdered milk
1/8 cup cornstarch
1/16 cup instant chicken bouillon
1/4 tablespoon dried onion flakes
1/4 teaspoon italian seasoning
1 1/4 cups water
1/2 cup grated parmesan cheese
1/2 cup low-fat sour cream
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 92.3, Fat 4.8, SaturatedFat 3, Cholesterol 16.2, Sodium 179.2, Carbohydrate 6.4, Sugar 2.8, Protein 5.6

CHICKEN VEGETABLE ALFREDO SOUP



Chicken Vegetable Alfredo Soup image

This recipe was given to me by my Pampered Chef consultant. It is very delicious. Hope you enjoy it as much as my family does.

Provided by Carla Skiles

Categories     Cream Soups

Number Of Ingredients 9

1 c chopped broccoli
2 c chopped carrots
1 small onion, chopped
1 red or green bell pepper, chopped
1 garlic clove, pressed
2 c diced, cooked chicken
1 jar alfredo sauce (standard size)
14 oz can chicken broth
grated fresh parmesan cheese

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



Alfredo Soup image

My take on alfredo pasta in a soup. Nice on those cold days when you need some warm comfort food.

Provided by Karen Sills @redhotchilipeppers

Categories     Chicken Soups

Number Of Ingredients 16

2 tablespoon(s) olive oil
1 - onion, diced
1 tablespoon(s) polancer chopped garlic
1 pound(s) chicken tenderloins, cut into chunks
1/2 teaspoon(s) salt and pepper
2 tablespoon(s) onion & herb mrs. dash
32 oz box(es) chicken broth
14.5 oz can(s) chicken broth
18 oz can(s) recipe starters cooking sauce, creamy parmesan basil (by progresso)
1 can(s) beef broth
1 cup(s) water
1 cup(s) half and half
- medium stalk of broccoli, cut off stalk
1 cup(s) frozen corn
1 cup(s) carrots
12 oz box(es) bowtie pasta

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.

Alfredo soup is a creamy and comforting soup that is perfect for cold days. This soup is often made with heavy cream, butter, and Parmesan cheese, giving it a rich and indulgent flavor. There are countless variations of alfredo soup recipes, some of which include chicken, vegetables, or even seafood.

The Origin of Alfredo Sauce

Alfredo sauce, the creamy sauce used as the base for alfredo soup, originated in Italy. It was created by Alfredo di Lelio in the early 20th century. The original recipe consisted of butter, Parmesan cheese, and pasta water. This simple sauce became very popular in Italy and eventually made its way to the United States.

Chicken Alfredo Soup

Chicken alfredo soup is a popular variation of the traditional alfredo soup. This soup typically includes chicken, heavy cream, butter, garlic, and Parmesan cheese. Vegetables such as broccoli or spinach can also be added for extra flavor and nutrition. This soup is typically garnished with chopped parsley and extra Parmesan cheese.

Ingredients:
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 4 cups chicken stock
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
Instructions:
  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
  3. Add the chicken stock and bring to a boil.
  4. Add the shredded chicken and reduce heat to medium-low. Simmer for 10 minutes.
  5. Add the heavy cream and grated Parmesan cheese. Stir until the cheese is melted and the soup is heated through.
  6. Season with salt and pepper to taste.
  7. Garnish with chopped parsley and extra Parmesan cheese, if desired.

Vegetable Alfredo Soup

Vegetable alfredo soup is a great way to incorporate more veggies into your diet. This soup is typically made with a variety of vegetables such as broccoli, carrots, and cauliflower. The addition of heavy cream, butter, and Parmesan cheese gives this soup a rich and creamy texture.

Ingredients:
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 4 cups vegetable stock
  • 2 cups mixed vegetables (such as broccoli, carrots, and cauliflower), chopped
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
Instructions:
  1. Melt the butter in a large pot over medium-high heat.
  2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
  3. Add the vegetable stock and bring to a boil.
  4. Add the mixed vegetables and reduce heat to medium-low. Simmer for 10 minutes.
  5. Add the heavy cream and grated Parmesan cheese. Stir until the cheese is melted and the soup is heated through.
  6. Season with salt and pepper to taste.
  7. Garnish with chopped parsley and extra Parmesan cheese, if desired.

Seafood Alfredo Soup

Seafood alfredo soup is a decadent and delicious soup that is perfect for seafood lovers. This soup typically includes shrimp, scallops, and crab meat. Heavy cream, butter, and Parmesan cheese are used to create a rich and creamy soup that complements the seafood perfectly.

Ingredients:
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 4 cups seafood stock
  • 1 pound shrimp, peeled and deveined
  • 1/2 pound scallops
  • 1/2 pound crab meat
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
Instructions:
  1. Melt the butter in a large pot over medium-high heat.
  2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
  3. Add the seafood stock and bring to a boil.
  4. Add the shrimp, scallops, and crab meat and reduce heat to medium-low. Simmer for 10 minutes.
  5. Add the heavy cream and grated Parmesan cheese. Stir until the cheese is melted and the soup is heated through.
  6. Season with salt and pepper to taste.
  7. Garnish with chopped parsley and extra Parmesan cheese, if desired.

Conclusion

Alfredo soup is a versatile and delicious soup that can be customized to your preferences. Whether you prefer chicken, vegetables, or seafood, there is an alfredo soup recipe for you. This decadent and creamy soup is perfect for cold days or as a comforting meal after a long day. Try one of these recipes for a delicious and indulgent soup that is sure to satisfy.

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