Crockpot Chicken Alfredo Soup

A creamy and comforting soup that combines the rich flavors of chicken Alfredo with the convenience of a slow cooker.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 6

Total Time 7

Servings: 6 bowls

Course: Soup

Cuisine: Italian

Calories: 400

1 pound Boneless, skinless chicken breasts Main protein source, providing a tender and juicy base for the soup.
4 cups Chicken broth Adds depth to the soup and keeps it moist.
1 cup Heavy cream Gives the soup its rich and creamy texture.
1 cup Milk Balances the heaviness of the cream.
1 cup Grated Parmesan cheese Adds a savory, cheesy flavor.
1 teaspoon Garlic powder Infuses the soup with a warm, aromatic flavor.
1 teaspoon Onion powder Adds a subtle sweetness and depth.
1 teaspoon Italian seasoning Brings a touch of Mediterranean flavor.
to taste Salt and pepper Essential for seasoning.
2 cups Broccoli florets Adds color, nutrition, and a slight crunch.
1 cup Carrots, sliced Provides sweetness and a pop of color.
1 cup Uncooked pasta Fettuccine or penne works well.
to taste Fresh parsley, chopped (for garnish) Adds freshness and a beautiful finishing touch.

Place the chicken breasts at the bottom of the crockpot and season with garlic powder, onion powder, Italian seasoning, salt, and pepper.
Pour the chicken broth over the chicken.
Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours.
Once cooked, shred the chicken with two forks and return it to the pot.
Stir in the heavy cream, milk, and grated Parmesan cheese.
Add the broccoli florets, sliced carrots, and uncooked pasta. Cover and cook on high for an additional 30-40 minutes, or until the pasta is tender.
Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley.

This soup is versatile; feel free to add your favorite vegetables or proteins to customize it.