Chicken Alfredo Soup
I love this dish because it’s really comforting and only uses one pot, which of course entails less washing up… And thanks to the rotisserie chicken, this means it’s a pretty quick recipe. However if you’d prefer not to use rotisserie chicken then you can of course roast a chicken and make stock from the bones.
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Why you’ll love this dish
- One pot - one pot dishes have a special place in my heart because they’re destined to be easy!
- Comforting - when the weather gets a bit cooler I definitely crave comfort food, and this ticks all the boxes.
What ingredients do you need for this dish (includes possible substitutions)?
Onion: brown, red or shallots all work here!
Garlic: I like a lot of garlic in this dish…
Spices: adds layers of flavour and colour to the dish.
Cooked chicken: for ease we’re using cooked rotisserie chicken!
Chicken stock: ideally fresh is best, but you can use stock cubes/pots as well!
Lasagne sheets: any pasta would work!
Parmesan: adds seasoning and cheesiness to the dish.
Double cream: gives richness!
Spinach: this can be left out if you prefer, but I like the added nutrients and colour.
Lemon: don’t leave this out - much needed acidity!
Parsley: adds another layer of flavour and freshness.
What to serve this with?
This is perfect served as is!
Instructions
Cook the onion
In a large saucepan over a medium-high heat, add 1-2 tbsp of oil. Once hot, add the onion with a pinch of salt and cook until softened, about 5 minutes.
Add the garlic and spices
Add the garlic and cook for 2 minutes. Stir often. Add the spices and dried herbs (smoked paprika, chilli powder, garlic powder and dried oregano) and stir well.
Add the pasta
Add the chicken, stock, broken lasagne sheets, double cream, parmesan and spinach. Bring to a simmer and cook for about 10-15 minutes, or until the lasagne sheets are cooked through. Make sure you stir often (especially towards the end of cooking) as they have a tendency to stick to the pan!
Finish the dish
Stir in the lemon juice, parsley and taste for seasoning. And that’s everything!
FAQ
What’s the best way to store this dish?
Because the dish uses cooked chicken that is then heated again, I wouldn’t recommend reheating it for a third time! So best to make the right amount.
If you’re looking for another soup dish, be sure to try out these recipes:
Chicken Alfredo Soup
Ingredients
- 1 onion, finely chopped
- 5 garlic cloves, finely chopped
- 1.5 tsp smoked paprika
- 1/2 tsp chilli powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 250g cooked chicken, cut into bitesize pieces
- 1.8l chicken stock
- 250g lasagne sheets, broken into bitesize pieces
- 60g grated parmesan
- 200ml double cream
- 2 large handfuls of spinach
- 1/2 lemon, juiced
- 10g parsley, finely chopped
- Oil, salt
Method
- In a large saucepan over a medium-high heat, add 1-2 tbsp of oil. Once hot, add the onion with a pinch of salt and cook until softened, about 5 minutes.
- Add the garlic and cook for 2 minutes. Stir often.
- Add the spices and dried herbs (smoked paprika, chilli powder, garlic powder and dried oregano) and stir well.
- Add the chicken, stock, broken lasagne sheets, double cream, parmesan and spinach.
- Bring to a simmer and cook for about 10-15 minutes, or until the lasagne sheets are cooked through. Make sure you stir often (especially towards the end of cooking) as they have a tendency to stick to the pan!
- Stir in the lemon juice, parsley and taste for seasoning. And that’s everything!
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