Crockpot Chicken Alfredo Soup
A creamy and delightful soup that combines the comforting flavors of chicken Alfredo in a warm, inviting dish. Perfect for family gatherings or busy weeknights.
Ingredients
Main Protein
- 1 pound boneless, skinless chicken breast Cook and shred the chicken before adding to the crockpot. Ensure fully cooked (165°F) for best texture.
Starch/Pasta
- 2 cups pasta (fettuccine or penne) Cook until al dente and add in the last 30 minutes of cooking. Gluten-free pasta or zucchini noodles can be used as alternatives.
Liquids/Dairy
- 4 cups chicken broth Low-sodium broth can be used as an alternative.
- 1 cup heavy cream Can replace with whole milk for a lighter version; add towards the end to avoid curdling.
Aromatics & Vegetables
- 4 cloves minced garlic Add directly to the mixture; sauté briefly for more flavor depth.
- 1 cup frozen peas Add at the end for extra flavor and color.
Optional Finishing Ingredients
- to taste fresh parsley Chop and sprinkle over soup for garnish before serving.
Instructions
Preparation
- Cook 1 pound of chicken breasts using your preferred method (boiling, baking, or rotisserie). Shred the chicken and set aside.
Cooking
- Add the shredded chicken to the crockpot.
- Pour 4 cups of chicken broth over the chicken.
- Add 1 cup of heavy cream and 4 cloves of minced garlic; stir well to combine.
- After cooking for about 5 hours, add 2 cups of pasta and cover, cooking for another 30 minutes until the pasta is tender.
- Stir in 1 cup of frozen peas and cook for an additional 5-10 minutes until heated through.
- Ladle into bowls, garnish with fresh parsley, and serve.
Notes
Add a pinch of red pepper flakes for a subtle kick. Customize with seasonal vegetables or serve with grated Parmesan for extra flavor.