Easy Creamy Chicken Alfredo Soup

Ingredients

• 2 tbsp butter
• 4 garlic (minced)
• 1 onion (small, diced)
• 3 tbsp all-purpose flour
• 6 cup chicken broth (Extra may be added if the soup becomes too thick.)
• 2 cup heavy cream
• 4 oz cream cheese (softened)
• 1 package Boursin Garlic & Fine Herbs
• 2.5 cup mafalda noodles
• 2 cup rotisserie chicken (shredded)
• 1.5 cup mozzarella (shredded)
• 0.75 cup Parmesan (grated)
• 0.5 tsp black pepper
• 0.5 tsp blackening seasoning
• 1 tsp paprika
• 1 tsp salt
• 1 tsp Italian seasoning
• 1 tsp onion powder
• 1 tsp garlic powder
• Parmesan rind (optional)

Steps

1. 1

   Melt the butter in a large pot over medium heat.

2. 2

   Add the minced garlic and cook for about 30 seconds.

3. 3

   Add the diced onion and cook until softened.

4. 4

   Sprinkle in the flour and stir for 1 minute.

5. 5

   Slowly whisk in the chicken broth until incorporated.

6. 6

   Add the heavy cream and stir until smooth.

7. 7

   Add the softened cream cheese and Boursin. Stir until both are melted and the mixture is creamy.

8. 8

   Add the black pepper, blackening seasoning, paprika, salt, Italian seasoning, onion powder, garlic powder, and optional Parmesan rind.

9. 9

   Let the soup gently simmer for 3–5 minutes to thicken.

10. 10

    Add the mafalda noodles and cook until tender.

11. 11

    Stir in the shredded rotisserie chicken.

12. 12

    Turn the heat to low. Stir in the shredded mozzarella and grated Parmesan until melted and creamy.

13. 13

    Remove the Parmesan rind and serve.

Notes

If the soup becomes too thick after the noodles cook, add a little extra chicken broth until it reaches the desired consistency. The source does not specify an exact noodle cooking time or serving temperature.

Nutrition per serving

• main
• soup
• comfort food
• fall
• creamy
• cheesy
• chicken
• one-pot