Chicken Broccoli Alfredo Soup
Warm, comforting, and irresistibly creamy, this Chicken Broccoli Alfredo Soup is a hearty twist on classic Alfredo pasta, delivering all the rich flavors in a bowl. Made with tender shredded chicken, vibrant broccoli florets, and a luxurious Parmesan-infused broth, this one-pot recipe is the perfect balance of indulgence and nourishment. A silky blend of heavy cream, butter, and a touch of garlic creates a velvety base, while a roux lends added thickness for that cozy, stick-to-your-ribs appeal. With just 15 minutes of prep and 30 minutes of cooking, this soup is a quick weeknight dinner that will satisfy the whole family. Garnish with extra Parmesan or a sprinkle of fresh parsley for a restaurant-quality finish. Perfect for chilly evenings, this Chicken Broccoli Alfredo Soup is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 cups Broccoli florets
- 4 tablespoons Butter
- 3 pieces Garlic cloves, minced
- 3 tablespoons All-purpose flour
- 6 cups Chicken broth
- 2 cups Heavy cream
- 1.5 cups Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion, finely diced
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium heat.
Season the chicken breasts with salt and pepper, then add them to the pot. Cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the pot and let it rest. Once cooled, shred the chicken into bite-sized pieces.
Add the remaining 1 tablespoon of olive oil and butter to the same pot. Stir in the diced onion and minced garlic, cooking for 3-4 minutes until the onion is translucent and fragrant.
Sprinkle the flour over the onions and garlic, stirring for 1-2 minutes to create a roux.
Slowly whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer.
Add the broccoli florets to the pot and cook for 5-7 minutes, until tender but still vibrant green.
Stir in the heavy cream and shredded chicken, allowing the soup to heat through gently.
Slowly add the grated Parmesan cheese, stirring constantly until melted and smooth.
Taste and adjust seasoning with additional salt and pepper as needed.
Serve hot, optionally garnished with more Parmesan or a sprinkle of chopped parsley. Enjoy!
Nutrition Facts
Calories |
3653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.9 g | 363% | |
| Saturated Fat | 153.4 g | 767% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1027 mg | 342% | |
| Sodium | 8548 mg | 372% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 12.5 g | ||
| Protein | 193.0 g | 386% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1705 mg | 131% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2363 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
