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This chicken broccoli Alfredo soup is creamy, delicious and so easy to make. It’s comforting, cheesy, and tastes like a hug in a bowl!
This one pot Chicken Broccoli Alfredo Soup is a true marriage of classic comfort and effortless preparation. Delivering all the rich, creamy, and cheesy goodness of your favorite Italian dish in a cozy bowl. Tender pieces of chicken breast simmer beautifully in a savory base of chicken broth, fragrant with sautéed onions and garlic.
To elevate the flavor and texture, this soup incorporates a colorful blend of wholesome ingredients. Vibrant florets of broccoli and earthy slices of mushrooms are sauteed, adding delightful contrast to the rich creaminess. My family could not stop raving about this soup!
The final result is nothing short of delicious and deeply comforting. This simple, one pot wonder minimizes cleanup while maximizing flavor, offering a hearty meal that is perfect for a chilly evening. It’s a complete, creamy, and cheesy dish that takes the beloved taste of chicken Alfredo and transforms it into a warm, soulful soup that your whole family will crave.
Make sure you top this dish with olive oil, chili flakes and more cheese for serving! If you like this recipe, you will also love my Tuscan White Bean Sausage Soup or my One Pot Lasagna Soup.
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Chicken Broccoli Alfredo Soup
Equipment
Ingredients
- 2 tbs olive oil
- 1 small onion, diced
- 8 oz (0.23 kg) mushrooms, sliced
- 4 cloves garlic, minced
- 6 cups (1.42 l) low sodium chicken broth
- 15 oz (0.43 kg) Alfredo sauce
- 3 cups (273 g) broccoli florets, chopped tiny
- 3 cups (0.42 kg) cooked chicken breasts, cubed
- 8 oz (226.8 g) uncooked small size pasta
- 1 tsp salt
- 1/2 tsp each garlic powder, onion powder + paprika
- black pepper, to taste
- 1/2 cup (56 g) shredded mozzarella
- 1/2 cup (50 g) shredded parmesan
Instructions
- Heat the olive oil in a large pot over medium. Add in the onion and sauté for 2 minutes and then add in the mushrooms and sauté for 3 minutes. Stir in the garlic for 30 seconds. Next, add in the chicken broth, Alfredo sauce, broccoli, cooked cubed chicken, uncooked pasta and spices. Bring to a boil and then lower to a simmer. Partially cover the pot and cook for 25 minutes, stirring occasionally. Taste and adjust any seasonings if you prefer. Turn off the heat and mix in both shredded cheeses.
- Serve with a drizzle of olive oil, extra cheese on top and chili pepper flakes.
Notes
- Store leftovers in an airtight container in your fridge up to 3 days.
- I used two medium cooked chicken breasts from my meal prep. You can use 4 chicken thighs instead of chicken breasts.
- You can use orzo pasta, ditalini, tortellini or broken up lasagna pieces. We used Mafalde Corte No. 32 pasta.