Easy Chicken Alfredo Soup
Calories
Ingredients
- 2 Tbsp butter
- ⅓ cup diced onion
- 1 15 oz jar Alfredo sauce
- 29 oz or 3 1/2 cups of chicken broth two 14.5 oz cans, or 3 1/2 cups, divided
- 1 cup frozen peas
- 1 cup uncooked small shells pasta or a similar type of pasta
- 1 cup diced cooked chicken
- 1 Tbsp cornstarch
- grated Parmesan cheese for topping
Instructions
- In a dutch oven or stock pot, add butter and onion. Cook over medium heat until onions are soft and translucent.
- Set aside ¼ cup of the broth. Add the remaining broth to the pot along with the the peas and pasta.
- Bring to a boil, then cover and simmer 10 minutes.
- Mix in the Alfredo sauce and the chicken. Cook for a few minutes just until combined and chicken is heated.
- Combine the remaining ¼ cup of broth that you set aside with the cornstarch until smooth. Stir into soup and cook a few minutes until thickened.
- Serve topped with grated Parmesan cheese. Serves 5.