Description
This creamy Chicken Alfredo Soup with Broccoli is a comforting and flavorful meal perfect for a weeknight dinner. Combining tender shredded rotisserie chicken, tender broccoli florets, and al dente pasta in a rich, cheesy Alfredo base made with garlic, Italian seasonings, and Parmesan cheese, this soup is both hearty and satisfying. Ready in just 30 minutes, it’s a quick and delicious way to enjoy classic Alfredo flavors in a warming soup form.
Ingredients
Base 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
Liquid Ingredients
- 6 cups chicken stock
- 1.5 cups half and half
- 1 teaspoon balsamic vinegar
Produce
- 2 cups bite size broccoli florets
Pasta & Protein
- 8 ounces short pasta (like trotolle, rotini, penne)
- 2 cups shredded rotisserie chicken
Cheese & Seasoning
- 4 ounces freshly grated Parmesan cheese
- Kosher salt
- fresh cracked black pepper
Instructions
- Heat Butter: Melt 3 tablespoons of butter in a large pot or Dutch oven over medium heat to prepare the base of the soup.
- Sauté Onions: Add the diced yellow onion along with a couple pinches of kosher salt and freshly cracked black pepper. Cook for 4 minutes while stirring frequently until the onions become soft and fragrant.
- Add Garlic and Spices: Stir in the minced garlic, 2 teaspoons of Italian seasoning, 1/2 teaspoon each of garlic powder and onion powder, and a dash of nutmeg. Cook for 1 minute, stirring frequently to release the aromas.
- Make Roux: Sprinkle in 3 tablespoons of flour and cook for another minute, stirring constantly. This will help thicken the soup later.
- Deglaze the Pot: Pour in a few splashes of chicken stock and scrape the bottom of the pot to release any browned bits, adding depth of flavor to the soup.
- Add Remaining Liquids and Veggies: Stir in the rest of the 6 cups chicken stock, 1.5 cups half and half, the pasta, and the broccoli florets. Add a couple more pinches of salt and pepper.
- Simmer Soup: Bring the mixture to a simmer over medium-high heat, then reduce the heat to low. Let it simmer gently for 4-5 minutes or until the pasta is al dente and the broccoli is tender. Stir occasionally to prevent sticking.
- Incorporate Cheese: Remove the pot from heat and stir in 4 ounces of freshly grated Parmesan cheese until it melts completely, creating a creamy texture.
- Add Chicken and Vinegar: Stir in 2 cups of shredded rotisserie chicken and 1 teaspoon of balsamic vinegar to enhance flavor and add protein.
- Season and Serve: Taste and adjust seasoning with salt and pepper as desired. Serve the soup hot, topped with extra freshly grated Parmesan cheese if preferred. Enjoy your comforting Chicken Alfredo Soup with Broccoli!
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Notes
- Use freshly grated Parmesan cheese for better melting and flavor compared to pre-grated versions.
- Rotisserie chicken is a convenient shortcut, but leftover cooked chicken or turkey can also be used.
- If the soup thickens too much after standing, stir in additional chicken stock or water to loosen it.
- Adjust the pasta cooking time if using different shapes or sizes to avoid overcooking.
- For a dairy-free version, substitute half and half with coconut milk and omit the Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
