Creamy Chicken Broccoli Alfredo Soup

close up of a bowl of soup with a creamy white pase with egg noodles, chunks of chicken, and broccoli florets in a white bowl

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Creamy Chicken Broccoli Alfredo Soup

This Creamy Chicken Broccoli Alfredo Soup takes all the flavors of classic fettuccine alfredo and turns them into a cozy, comforting soup. It’s rich, creamy, and loaded with tender chicken, broccoli, and noodles, yet easy enough to make on a busy weeknight. Best of all, it comes together in about 30 minutes, making it perfect for when you want comfort food without the wait.

Course dinner, main, Soup

Cuisine American, Italian

Keyword comfort food, creamy, one pot, quick

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 530kcal

Author Laura

Equipment

Ingredients

3 cloves garlic freshly minced
½ cup onion diced into 1/2-inch pieces
¼ cup flour
2 Tbsp butter

For the soup:

4 cups chicken stock
3 cups chicken cooked and shredded or cut into bite-sized pieces
1 ½ cup heavy cream
2 cups egg noodles uncooked
2 cups broccoli florets cut into 1-inch pieces
salt to taste
1 cup Parmesan cheese shredded
black pepper to taste

Instructions

In a stock pot, melt butter. Add in the onion and cook for a few minutes until translucent. Add in the garlic and cook for 1 minute.
Sprinkle flour over the onion mixture and cook for 2 minutes while constantly stirring. Slowly whisk in the chicken broth followed by the heavy cream. This will prevent any lumps forming. Bring the mixture to a simmer and cook for 3-5 minutes until slightly thickened.
Add the noodles and cook, stirring occasionally, for about 8-9 minutes until al dente. Stir occasionally to prevent the noodles from sticking. Add the broccoli and cook for 1-2 more minutes, until tender-crisp. At this point, the noodles will have absorbed some of the liquid, making the soup even thicker.
Add in the chicken and Parmesan cheese. Cook until the cheese is dissolved and the chicken is heated. Season with salt and pepper to taste.

Nutrition