Best 7 Chicken Vegetable Alfredo Soup Recipes

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Indulge in a creamy and comforting journey with our delectable Chicken Vegetable Alfredo Soup, a culinary symphony that harmonizes tender chicken, a medley of vibrant vegetables, and a luscious Alfredo sauce. Immerse yourself in a symphony of flavors as each spoonful unveils a delightful dance of textures and tastes. This culinary masterpiece is not just a soup; it's an experience that will warm your soul and tantalize your taste buds. Embark on a culinary adventure with our curated collection of recipes, each offering a unique twist on this classic dish. From the classic Alfredo to variations featuring spinach, roasted red peppers, and mushrooms, our recipes cater to every palate. Prepare to be captivated by the symphony of flavors in our Chicken Vegetable Alfredo Soup extravaganza.

Here are our top 7 tried and tested recipes!

CHICKEN ALFREDO SOUP



Chicken Alfredo Soup image

Chicken Alfredo Soup, an easy one-pot soup with fettuccine, chicken, spinach, and an alfredo and broth base.

Provided by Lisa Huff

Categories     Soup

Time 45m

Number Of Ingredients 10

8 cups chicken broth
1/4 cup onion (minced)
2 cloves garlic (minced)
8 ounces fettuccine (broken into bite-size pieces)
1 cup heavy cream
2 Tablespoons unsalted butter
3 cups precooked chicken (finely chopped (or shredded))
4 ounces fresh baby spinach
3/4 cups freshly grated Parmesan cheese
salt/pepper to taste

Steps:

  • Add chicken broth, onion, and garlic to a large pot over medium-high heat. Cover and bring to a boil.
  • Remove pot lid, and stir in fettuccine pieces. Cook about 10 minutes or until pasta is almost al dente and just slightly undercooked (it will continue to cook slightly as you add other ingredients).
  • Stir in heavy cream and butter to pot while still over medium-high heat. Cook about a minute or until slightly thickened. Stir in chicken, baby spinach, and parmesan cheese. Cook another 2-3 minutes or until combined and heated through and spinach has wilted. Add salt/pepper to taste.

Nutrition Facts : Calories 515 kcal, Carbohydrate 32 g, Protein 24 g, Fat 33 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 150 mg, Sodium 1416 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

OH-SO-GOOD CHICKEN VEGETABLE SOUP



Oh-So-Good Chicken Vegetable Soup image

A hearty and healthy soup loaded with flavor and comfort.

Provided by A Day In the Kitchen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h35m

Yield 8

Number Of Ingredients 11

4 cups water
6 bone-in chicken thighs
2 tablespoons olive oil
2 carrots, chopped
½ onion, diced
4 cloves garlic, chopped
1 ½ teaspoons salt
1 (32 ounce) carton chicken broth
1 head broccoli, trimmed and chopped
¼ head cauliflower, trimmed and chopped
1 zucchini, trimmed and chopped

Steps:

  • Place water and chicken thighs in a pot. Bring to a boil; reduce heat and simmer until chicken is tender, about 30 minutes. Occasionally skim off scum as it forms.
  • Heat olive oil in a large pot over medium heat. Cook and stir carrots and onions until they begin to soften, 3 or 4 minutes. Stir in garlic and salt; cook for 1 minute.
  • Transfer chicken and cooking water to large pot. Add chicken broth. Bring mixture to a boil; reduce heat to low. Cover, leaving lid slightly ajar, and simmer at least 1 hour or up to 4 hours. Remove from heat.
  • Transfer chicken to a work surface. Remove skin, bones, and cartilage. Shred chicken meat using 2 forks. Return chicken to pot. Add broccoli, cauliflower, and zucchini. Bring back to a simmer over medium-high heat. Reduce heat so soup gently simmers. Cook until vegetables are tender, 20 to 30 minutes.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 8 g, Cholesterol 50.9 mg, Fat 12.3 g, Fiber 2.4 g, Protein 15.9 g, SaturatedFat 2.9 g, Sodium 1049 mg, Sugar 3.4 g

CHICKEN VEGETABLE ALFREDO SOUP



Chicken Vegetable Alfredo Soup image

This is a recipe from The Pampered Chef that we recently had at a party in my home. It is so easy and so tasty. We've made it several times since then.

Provided by Angel91805

Categories     Chicken

Time 20m

Yield 5 serving(s)

Number Of Ingredients 10

1 cup chopped broccoli
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 red bell pepper, diced
1 garlic clove, minced
14 1/2 ounces chicken broth
2 cups cooked chicken, diced
1 tablespoon fresh basil, snipped
16 ounces alfredo sauce
grated fresh parmesan cheese (optional)

Steps:

  • Place broccoli, carrots, onion, bell pepper and garlic in saucepan. Add broth; bring to a boil. Cover; reduce heat and simmer 5 minutes or until veggies are crisp-tender.
  • Add chicken and Alfredo sauce to broth; simmer 5 minutes or until heated through. Remove from heat; stir in basil.
  • Ladle into bowls and sprinkle with Parmesan cheese, if desired.

Nutrition Facts : Calories 130.2, Fat 4.4, SaturatedFat 1.2, Cholesterol 42, Sodium 328.7, Carbohydrate 5.2, Fiber 1.4, Sugar 2.4, Protein 16.8

CHICKEN & VEGETABLE ALFREDO



Chicken & Vegetable Alfredo image

This hearty pasta dish from Linda Morten of Katy, Texas offers great garlic-basil flavor in a fraction of the time. Just think of how pretty this colorful dish will look on your table tonight! Tip: If you can't find basil and garlic goat cheese, buy plain goat cheese and add 1 teaspoon dried basil leaves to chicken and toss before cooking in butter.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

3 ounces uncooked fettuccine
1 boneless skinless chicken breast (6 ounces), cubed
3/4 cup fresh sugar snap peas
2 teaspoons butter
1/2 cup grape tomatoes
1/2 teaspoon all-purpose flour
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup half-and-half cream
1/4 cup basil and roasted garlic goat cheese
2 tablespoons minced fresh parsley

Steps:

  • Cook fettuccine according package directions. Meanwhile, in a large skillet, saute chicken and peas in butter until chicken is no longer pink. Add tomatoes and garlic; cook 2 minutes longer. , Combine the flour, salt, pepper and cream; stir into chicken mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened., Stir in goat cheese and parsley; cook and stir until cheese is melted. Drain fettuccine; toss with chicken mixture.

Nutrition Facts : Calories 438 calories, Fat 16g fat (10g saturated fat), Cholesterol 97mg cholesterol, Sodium 403mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 35g protein.

CHICKEN VEGETABLE ALFREDO SOUP



Chicken Vegetable Alfredo Soup image

This recipe was given to me by my Pampered Chef consultant. It is very delicious. Hope you enjoy it as much as my family does.

Provided by Carla Skiles

Categories     Cream Soups

Number Of Ingredients 9

1 c chopped broccoli
2 c chopped carrots
1 small onion, chopped
1 red or green bell pepper, chopped
1 garlic clove, pressed
2 c diced, cooked chicken
1 jar alfredo sauce (standard size)
14 oz can chicken broth
grated fresh parmesan cheese

Steps:

  • 1. Place all vegetables in a stock pot; add garlic and broth.
  • 2. Bring to a boil, reduce heat and simmer 5 minutes or until vegetables are cooked.
  • 3. Add chicken and Alfredo sauce and heat through.
  • 4. Finish with grated fresh Parmesan cheese and fresh ground black pepper.

PERFECT CHICKEN VEGETABLE SOUP



Perfect Chicken Vegetable Soup image

Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!

Provided by JAMINA1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h6m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
2 skinless, boneless chicken breasts, cut into bite-sized pieces
½ large white onion, chopped
2 cloves garlic, chopped
2 (14 ounce) cans chicken broth
2 small red potatoes, chopped
¼ head cabbage, chopped
1 large carrot, chopped
2 eggs, beaten
salt and ground black pepper to taste

Steps:

  • Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
  • Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
  • Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g

EASY ONE-POT CHICKEN ALFREDO SOUP RECIPE BY TASTY



Easy One-Pot Chicken Alfredo Soup Recipe by Tasty image

Believe us when we say this is the soup of all soups. It's everything you love about chicken alfredo pasta, but with more layers of flavor in every spoonful. As an added bonus, it's made in one pot. So put on your PJs, cook this recipe, and cozy up with a warm bowl!

Provided by Betsy Carter

Categories     Lunch

Time 55m

Yield 8 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts, cut into ½-inch cubes
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more taste
1 tablespoon olive oil, plus more as needed
3 tablespoons unsalted butter
2 shallots, finely chopped
3 cloves garlic, minced
¼ cup all purpose flour
½ cup dry white wine, such as sauvignon blanc
7 cups low sodium chicken stock
½ lb dried fettuccine noodles, broken 1 in (2.54 cm) pieces
1 cup heavy cream
½ cup parmesan cheese, finely grated, plus more for garnish, plus 2 tablespoons
4 cups baby spinach

Steps:

  • In a medium bowl, season the chicken with the salt and pepper and toss to coat.
  • In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering. Working in batches, cook the chicken, turning the pieces halfway through, until lightly browned on all sides, 5-6 minutes per batch. If the pot seems dry, add more olive oil as needed between batches. Remove the chicken from the pot and set aside.
  • Reduce the heat to medium and add the butter. Once melted, add the shallots. Cook for 2-3 minutes, until translucent. Add the garlic and cook for 1-2 minutes, until fragrant. Add the flour, stirring to coat the aromatics. Cook for 1-2 minutes, until the flour is just cooked but has not yet started to brown.
  • Pour the white wine into the pot to deglaze, scraping up any browned bits from the bottom. Add the chicken stock and season with salt. Increase the heat to medium-high and bring to a boil. Once boiling, stir in the fettuccine and cook for 7 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pot or clumping together.
  • Add the chicken and heavy cream, stirring to combine. Add the Parmesan cheese, a couple tablespoons at a time, stirring well between each addition to ensure the cheese melts smoothly. Stir in the spinach and cook for 1-2 minutes, until wilted. Season with salt and pepper to taste. The soup will thicken slightly as it cools.
  • Ladle into bowls and serve warm, garnished with more pepper and Parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 1061 calories, Carbohydrate 82 grams, Fat 72 grams, Fiber 2 grams, Protein 20 grams, Sugar 11 grams

Tips for Making Chicken Vegetable Alfredo Soup:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup.
  • Don't overcrowd the pot. If you add too much chicken and vegetables, they won't cook evenly and the soup will be watery.
  • Cook the chicken and vegetables until they are tender. This will help to ensure that the soup is flavorful and satisfying.
  • Don't boil the soup. Bring it to a simmer and then reduce the heat to low. This will help to prevent the soup from curdling.
  • Add the cream and Parmesan cheese gradually. This will help to prevent the soup from becoming too thick or curdled.
  • Season the soup to taste. Add salt, pepper, and other spices as desired.
  • Serve the soup immediately. It is best when it is hot and fresh.

Conclusion:

Chicken vegetable Alfredo soup is a delicious and comforting dish that is perfect for a cold winter night. It is also a great way to use up leftover chicken and vegetables. This soup is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give chicken vegetable Alfredo soup a try!

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