Chicken Alfredo Soup Recipe

Introduction

This Chicken Alfredo Soup is a creamy, comforting dish that combines tender chicken, rich Alfredo flavors, and tender pasta all in one bowl. Perfect for chilly days, it’s a delightful twist on classic Italian flavors made easy for home cooks.

Ingredients

• 2 tbsp unsalted butter
• 1 cup onion (diced)
• 3 cloves garlic (minced)
• 1/4 cup all-purpose flour
• 4 cups chicken broth (low sodium)
• 2 cups heavy cream
• 2 cups cooked chicken (shredded, rotisserie or poached)
• 6 oz fettuccine (broken into thirds)
• 1 cup parmesan cheese (freshly grated)
• 1/2 tsp black pepper (or to taste)
• 1/2 tsp salt (adjust to taste)
• 2 tbsp parsley (chopped, for garnish)

Instructions

1. Step 1: In a large pot, melt butter over medium heat. Add diced onion and cook for 4–5 minutes until softened.
2. Step 2: Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
3. Step 3: Gradually whisk in chicken broth, then add heavy cream. Bring the mixture to a gentle boil while stirring frequently.
4. Step 4: Add shredded chicken and broken fettuccine. Reduce heat and simmer for 10–12 minutes, or until pasta is tender.
5. Step 5: Stir in grated parmesan, salt, and black pepper. Simmer for another 2–3 minutes until the cheese is fully melted.
6. Step 6: Serve the soup hot, garnished with chopped parsley. Add extra parmesan if desired.

Tips & Variations

• Use rotisserie chicken for a quick shortcut or leftover cooked chicken to save time.
• Substitute fettuccine with other short pasta like penne or farfalle if preferred.
• For a lighter version, swap heavy cream with half-and-half or whole milk, though the soup will be less rich.
• Add a pinch of nutmeg to the roux for a subtle warm flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cream. If the soup thickens too much after cooling, add a splash of chicken broth or cream when reheating to adjust the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without pasta?

Yes, you can omit the pasta and enjoy the soup as a creamy chicken stew. Just add more chicken broth or cream to maintain your desired thickness.

Is it possible to freeze Chicken Alfredo Soup?

Freezing cream-based soups can sometimes alter their texture. You can freeze it, but expect slight separation when reheated. To minimize this, cool the soup completely, store in a freezer-safe container, and reheat slowly with gentle stirring.

Chicken Alfredo Soup Recipe

Print Recipe

★★★★★

4.4 from 122 reviews

This creamy and comforting Chicken Alfredo Soup combines tender shredded chicken, al dente fettuccine, and a rich Parmesan-infused broth. Perfect for a cozy meal, this soup delivers the classic flavors of Alfredo pasta in a hearty and warming bowl.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Soup Base

• 2 tbsp unsalted butter
• 1 cup onion (diced)
• 3 cloves garlic (minced)
• 1/4 cup all-purpose flour
• 4 cups chicken broth (low sodium)
• 2 cups heavy cream

Main Ingredients

• 2 cups cooked chicken (shredded, rotisserie or poached)
• 6 oz fettuccine (broken into thirds)
• 1 cup parmesan cheese (freshly grated)
• 1/2 tsp black pepper (or to taste)
• 1/2 tsp salt (adjust to taste)

Garnish

• 2 tbsp parsley (chopped, for garnish)

Instructions

1. Prepare the base: In a large pot, melt butter over medium heat. Add diced onion and cook for 4–5 minutes until softened, providing a fragrant and flavorful base.
2. Add garlic and make roux: Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle in the flour and stir constantly for 1–2 minutes to form a roux, which will help thicken the soup.
3. Incorporate liquids: Gradually whisk in chicken broth to avoid lumps, then add heavy cream. Bring mixture to a gentle boil, stirring frequently to combine all ingredients smoothly.
4. Add chicken and pasta: Add shredded chicken and broken fettuccine pieces. Reduce heat and simmer for 10–12 minutes, or until the pasta is tender and the flavors meld together.
5. Finish with cheese and seasoning: Stir in freshly grated Parmesan cheese, salt, and black pepper. Simmer for another 2–3 minutes until the cheese is fully melted, enriching the soup’s flavor and texture.
6. Serve: Ladle soup into bowls and garnish with chopped parsley. Add extra Parmesan if desired for an added cheesy touch. Serve hot for the best taste experience.

Notes

• Use low sodium chicken broth to better control the saltiness of the soup.
• Rotisserie chicken is a convenient option but poached chicken works just as well.
• Break fettuccine into smaller pieces to make it easier to eat as a soup.
• You can substitute heavy cream with half-and-half for a lighter version, but the soup will be less creamy.
• For a thicker soup, slightly increase the amount of flour or reduce the broth.
• Freshly grated Parmesan melts better than pre-grated cheese, enhancing the texture.

Keywords: Chicken Alfredo Soup, creamy chicken soup, fettuccine soup, Parmesan chicken soup, comforting soup recipe