Chicken Alfredo Soup

Name: Chicken Alfredo Soup
Ingredients: 1 Tbsp. unsalted butter; 1 cup chopped yellow onion (from 1 onion); 1/2 tsp. kosher salt; 1/2 tsp. black pepper, plus more for garnish; 3 garlic cloves, minced; 4 cups chicken broth; 1 (15-oz.) jar Alfredo sauce; 2 cups frozen sweet green peas; 2 cups shredded rotisserie chicken; 1/2 lb. medium shell pasta, cooked according to pkg. directions; 1 Tbsp. chopped fresh flat-leaf parsley

11 ingredients

2 steps

Ingredients

1 Tbsp. unsalted butter
1 cup chopped yellow onion (from 1 onion)
1/2 tsp. kosher salt
1/2 tsp. black pepper, plus more for garnish
3 garlic cloves, minced
4 cups chicken broth
1 (15-oz.) jar Alfredo sauce
2 cups frozen sweet green peas
2 cups shredded rotisserie chicken
1/2 lb. medium shell pasta, cooked according to pkg. directions
1 Tbsp. chopped fresh flat-leaf parsley

Directions

1

Heat butter in a large Dutch oven over medium-high until melted. Add onion, and cook, stirring often, until translucent, 4 to 5 minutes. Add salt, pepper, and garlic; cook, stirring often, until fragrant, about 1 minute.
2

Stir in broth and Alfredo sauce; bring to a boil. Add peas and chicken; cover, and reduce heat to low. Simmer until peas are tender and chicken is heated through, 5 to 7 minutes.