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Chicken Alfredo Soup with Broccoli Recipe

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4.1 from 10 reviews

This creamy and comforting Chicken Alfredo Soup with Broccoli is a quick and delicious meal perfect for busy weeknights. Combining tender shredded rotisserie chicken, fresh broccoli florets, tender pasta, and a rich Alfredo sauce flavored with Parmesan cheese and Italian seasonings, this soup delivers all the flavors of traditional Chicken Alfredo pasta in a warm, soothing bowl of soup. Ready in just 30 minutes and serving 8 people, it’s an ideal dish for feeding a crowd or enjoying leftovers the next day.

Ingredients

Soup Base

  • 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
  • 3 tablespoons flour
  • 6 cups chicken stock
  • 1.5 cups half and half

Soup Add-ins

  • 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

Seasoning

  • Kosher salt
  • Fresh cracked black pepper

Instructions

  1. Heat the butter: Melt butter in a large pot or Dutch oven over medium heat to start the flavorful base of the soup.
  2. Sauté the onions: Add diced onion along with a couple pinches of salt and pepper. Cook for 4 minutes, stirring frequently, until the onions become translucent and fragrant.
  3. Add garlic and seasonings: Stir in minced garlic, Italian seasoning, garlic powder, and onion powder. Cook for about a minute to release the herbs’ aromas.
  4. Make the roux: Sprinkle in the flour and cook, stirring frequently, for another minute to form a thick paste which will help thicken the soup.
  5. Deglaze the pan: Pour a few splashes of chicken stock into the pot while scraping the bottom to lift all the flavorful browned bits.
  6. Add liquids and vegetables: Stir in the remaining chicken stock, half and half, pasta, broccoli, and add additional salt and pepper to taste.
  7. Bring to a simmer: Increase heat to medium-high and bring the soup mixture to a gentle simmer.
  8. Simmer gently: Reduce heat to low and cook for 4-5 minutes, stirring occasionally, until pasta is al dente and broccoli is tender but still bright green.
  9. Add Parmesan cheese: Remove from heat, stir in freshly grated Parmesan until it melts smoothly into the soup.
  10. Incorporate shredded chicken and vinegar: Stir in shredded rotisserie chicken and balsamic vinegar for depth of flavor.
  11. Adjust seasoning and serve: Taste and add more salt and pepper as needed. Serve hot topped with extra Parmesan cheese if desired.
  12. Enjoy and review: If you loved this recipe, please leave a 5-star rating and review!

Notes

  • Use freshly grated Parmesan cheese for best flavor and smooth melting texture.
  • Short pasta like rotini or penne works well to hold the creamy soup and vegetables.
  • Rotisserie chicken saves time but cooked, shredded chicken breast or thighs can be used instead.
  • Do not overcook pasta in the soup; it should be just tender to avoid mushiness in leftovers.
  • Balsamic vinegar adds a pleasant tangy contrast; adjust quantity to taste or omit if preferred.
  • This soup can be stored in the refrigerator for up to 3 days and reheated slowly on the stovetop, adding extra half and half or stock if it thickens too much.
  • For a lighter version, substitute half and half with whole milk or a milk alternative.

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