Crockpot Chicken Alfredo Soup
A creamy and comforting soup that combines the rich flavors of chicken Alfredo with the convenience of a slow cooker.
Equipment
- Crockpot
- measuring cups
- Measuring spoons
- cutting board
- knife
Ingredients
- 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.
Instructions
- 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.
Notes
This soup is versatile; feel free to add your favorite vegetables or proteins to customize it.