Ingredients
Scale
- 2 tablespoons vegetable oil (or canola oil), divided
- 12 ounces boneless, skinless chicken thighs, cut into small bite-sized pieces
- 1 cup chopped carrots
- 1 cup chopped celery
- ½ cup chopped onion
- 2 cups chicken broth
- 1 jar (15 ounces) Alfredo sauce
- 1 packet (1.4 ounces) dry vegetable soup mix
- ½ teaspoon dried basil
- 1 cup cooked broken spaghetti noodles
Optional Additions:
- Additional chicken broth (for thinning the soup if needed)
- Fresh parsley or basil for garnish
- Shredded Parmesan cheese for topping
Instructions
- Sauté the Chicken
- Heat 1 tablespoon of oil in a large saucepan or Dutch oven over medium heat.
- Add the chicken pieces and sauté until they are browned and fully cooked through. This should take about 5–7 minutes.
- Once cooked, remove the chicken from the pan and set it aside on a plate.
- Cook the Vegetables
- In the same pot, add the remaining 1 tablespoon of oil.
- Add chopped carrots, celery, and onion.
- Sauté the vegetables until they are softened and aromatic, about 5–6 minutes.
- Combine Base Ingredients
- Return the cooked chicken to the pot with the sautéed vegetables.
- Pour in the chicken broth, Alfredo sauce, and dry vegetable soup mix.
- Add the dried basil. Stir everything together until well combined.
- Simmer the Soup
- Bring the soup to a gentle boil, then reduce the heat to low.
- Cover and let it simmer for about 15 minutes, allowing the flavors to meld and the vegetables to finish cooking.
- Add Cooked Pasta
- Stir in the broken, cooked spaghetti noodles.
- Let the soup heat for another 2–3 minutes to warm the pasta through.
- Adjust Consistency (Optional)
- If the soup is too thick, add a splash of extra chicken broth until you reach your desired texture.
- Taste and adjust seasoning if needed. You can add a pinch of salt or black pepper if necessary.
- Serve
- Ladle the soup into bowls.
- Garnish with chopped fresh parsley or a sprinkle of Parmesan cheese if desired.
Notes
Chicken Tips:
- Thighs are more flavorful and tender than breasts, but either cut will work.
- Make sure chicken is fully cooked before removing it from the pan (no pink in the center).
Vegetable Tips:
- Chop vegetables into similar sizes to ensure even cooking.
- You can pre-chop and refrigerate them up to 24 hours in advance to save time.
Alfredo Sauce Tips:
- Use a good-quality jarred Alfredo sauce for richer flavor.
- If you prefer a lighter soup, choose a light Alfredo or mix in some milk or cream with the sauce.
Soup Mix Tip:
- If you don’t have vegetable soup mix, substitute with:
- 1 tablespoon dried onion flakes
- ½ teaspoon garlic powder
- ½ teaspoon parsley flakes
- 1 teaspoon bouillon powder or crushed bouillon cube
Pasta Substitutes:
- You can use other short pasta shapes like macaroni, ditalini, or rotini.
- For a gluten-free option, use gluten-free pasta or rice.
Consistency Control:
- The soup will thicken as it sits, especially after refrigerating.
- Add extra broth or milk when reheating to thin it out.
Storage and Reheating:
- Refrigerate in an airtight container for up to 3 days.
- Reheat over low heat, stirring frequently.
- Add a splash of broth or water to loosen the soup if it has thickened.
- For freezing, leave out the pasta and add it fresh when reheating for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes