Inspired by the favorite pasta dish, this creamy Chicken Alfredo Soup comes together in no time with the help of a few store-bought shortcuts. Rotisserie chicken, frozen peas, and a jar of Alfredo sauce, which serves as the backbone of this highly comforting pot of soup, keep your hands-on prep to a minimum. This convenience factor, coupled with the fact that it’s is a guaranteed kid-pleasing recipe, makes this soup a perfect go-to for hectic weeknights. While it is undeniably luscious and satisfying, the soup is surprisingly not overly heavy or right. We used Gia Russa brand sauce, but feel free to use your own favorite. Served with a crusty bread, a green salad, and a glass of white wine, this quick and easy soup makes for an outstanding dinner on chilly nights.
1 Tbsp. unsalted butter
1 cup chopped yellow onion (from 1 onion)
1/2 tsp. kosher salt
1/2 tsp. black pepper, plus more for garnish
3 garlic cloves, minced
4 cups chicken broth
1 (15-oz.) jar Alfredo sauce
2 cups frozen sweet green peas
2 cups shredded rotisserie chicken
1/2 lb. medium shell pasta, cooked according to pkg. directions
1 Tbsp. chopped fresh flat-leaf parsley
How to Make It
Heat butter in a large Dutch oven over medium-high until melted. Add onion, and cook, stirring often, until translucent, 4 to 5 minutes. Add salt, pepper, and garlic; cook, stirring often, until fragrant, about 1 minute.
Stir in broth and Alfredo sauce; bring to a boil. Add peas and chicken; cover, and reduce heat to low. Simmer until peas are tender and chicken is heated through, 5 to 7 minutes.
Divide pasta among 6 bowls; ladle soup over pasta. Sprinkle with parsley and pepper.
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