Soup’s On! There is just something about a big warm bowl of soup in your hands to push the cold away. And I love that you can achieve just about any flavor profile with a soup. Case in point – this delectable Chicken Broccoli Alfredo Soup! It teased us all day from the slow cooker but was so worth the wait!
Slow cookers were made for soups. They cook it low and slow all day to develop delicious flavors all the way through. This soup is no exception. The garlic infuses into the broccoli and chicken to give it such a depth of flavor you will be blown away.
I know some people will put the dried pasta right into the slow cooker on a dish like this. But I just don’t care for that. It never seems to cook evenly, so you end up with some less than al dente and some mushy. I think it’s much more successful to make the pasta separate. Plus the melted butter tossed over the pasta before adding it, gives it a richness.
Now Let’s Get Cookin’!
Chicken Broccoli Alfredo Soup
- 1½ lb Chicken thighs, boneless, skinless cut into 1-inch cubes
- 2 8oz bricks Cream Cheese cut into quarters
- 3 Broccoli Crowns cut into flowerets
- 4 Garlic Cloves minced
- 6 cups Chicken Broth
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Dried Minced Onion
- 2 cups Parmesan Cheese
- 1 cup Heavy Cream
- 1 lb Short Pasta small shells, elbow macaroni, rotini
- 4 tbsp Butter melted
- Prepare all of the ingredients.
- In a slow cooker set to low, add broccoli, garlic, chicken, salt, pepper, onion, cream cheese chunks and chicken broth. Secure lid and let cook for 5½ hours.
- Remove lid and stir to combine cheese into broth. Add parmesan cheese and heavy cream, stir to combine. Return lid and let cook for remaining 30 minutes.
- Start water boiling for pasta. Once boiling, add pasta and cook as directed on package. Drain in colander, rinse with cool water to arrest cooking process and return to pot. Add melted butter and toss to evenly coat.
- In a bowl, add a portion (about a cup) of pasta. Ladle soup over top until pasta is "floating". Garnish with parmesan and parsley, if desired.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here: