Description
A comforting and rich creamy chicken soup that combines the flavors of Alfredo sauce with tender chicken and pasta.
Ingredients
Scale
- 3 boneless skinless chicken breasts thinly sliced
- 1 to 2 tbsp olive oil or avocado oil for seasoning chicken
- 1 tsp garlic powder for the chicken
- 1 tbsp Kinder’s Grilled Chicken Seasoning or your favorite grilled chicken seasoning blend
- 1 tsp Complete Seasoning
- ½ tsp smoked paprika
- 1 to 2 tbsp avocado oil for searing
- ½ shallot diced
- 3 to 4 cloves garlic minced
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 5 cups chicken broth
- 3 cups heavy cream
- 8 oz cream cheese softened
- ½ lb pasta break into smaller pieces if needed
- 1 tsp garlic powder for the soup
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp salt or to taste
- ½ tsp black pepper
- 1 tsp fresh oregano chopped
- 1 tbsp fresh parsley chopped
- ½ cup Parmesan cheese grated
- ½ cup mozzarella cheese shredded
- parsley extra, for garnish
Instructions
- Place the sliced chicken in a bowl. Drizzle with oil and season with garlic powder, Kinder’s Grilled Chicken Seasoning, Complete Seasoning, and smoked paprika. Massage until evenly coated.
- Heat avocado oil in a large pot over medium-high heat. Add the chicken and sear for about 4–5 minutes per side, until golden and cooked through. Transfer to a plate and set aside.
- In the same pot, melt the butter. Add the diced shallot and minced garlic and sauté for 1–2 minutes until fragrant. Sprinkle in the flour and whisk constantly for 1 minute until smooth and lightly golden.
- Slowly whisk in the chicken broth to prevent lumps. Stir in the heavy cream and softened cream cheese, then simmer until smooth and creamy.
- Season the soup with garlic powder, onion powder, Italian seasoning, salt, black pepper, fresh oregano, and parsley. Simmer gently for 5–7 minutes.
- Add the pasta directly to the pot and simmer for 10–12 minutes, stirring occasionally, until tender.
- Chop the cooked chicken into bite-sized pieces and return it to the pot. Stir in the Parmesan and mozzarella until melted and velvety. Taste and adjust seasoning as needed.
- Ladle into bowls, garnish with extra parsley, and serve warm.
Notes
- For a gluten-free version, use a gluten-free pasta and flour alternative.
- You can substitute chicken broth with vegetable broth for a vegetarian option.
- Feel free to add vegetables like spinach or mushrooms for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 3g
- Sodium: 870mg
- Fat: 45g
- Saturated Fat: 26g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 150mg