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Creamy Chicken Alfredo Soup Recipe

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4 from 12 reviews

This creamy and comforting Alfredo Soup combines tender shredded chicken, delicate fettuccine pasta, and a rich Parmesan-infused broth for a warm and satisfying meal. Perfect for a cozy dinner, this soup incorporates classic Alfredo flavors with a homemade touch, simmered to perfection in just 35 minutes.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Soup Base

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

Main Ingredients

  • 2 cups cooked chicken, shredded (rotisserie or poached)
  • 6 oz fettuccine, broken into thirds
  • 1 cup freshly grated Parmesan cheese

Seasonings & Garnish

  • 1/2 tsp black pepper (or to taste)
  • 1/2 tsp salt (adjust to taste)
  • 2 tbsp parsley, chopped (for garnish)

Instructions

  1. Prepare the aromatics: In a large pot, melt the unsalted butter over medium heat. Add the diced onions and cook for 4–5 minutes until they soften and become translucent, providing a flavorful base for the soup.
  2. Add garlic and make roux: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle in the all-purpose flour and stir constantly for 1–2 minutes to form a roux, which will thicken the soup.
  3. Incorporate liquids: Gradually whisk in the low sodium chicken broth to avoid lumps, then add the heavy cream. Bring the mixture to a gentle boil while stirring frequently to combine all elements smoothly.
  4. Add chicken and pasta: Stir in the shredded cooked chicken and broken fettuccine pieces. Reduce the heat to a simmer and cook for 10–12 minutes until the pasta is tender.
  5. Finish with cheese and seasoning: Stir in the freshly grated Parmesan cheese, salt, and black pepper. Allow the soup to simmer for an additional 2–3 minutes until the cheese is completely melted and the soup has thickened.
  6. Serve and garnish: Ladle the hot soup into bowls and garnish with chopped parsley. Optionally, add extra Parmesan cheese on top for a richer flavor.

Notes

  • For a lighter version, substitute half-and-half for heavy cream, but the soup will be less rich.
  • Using rotisserie chicken saves time, but poached chicken works just as well.
  • Break the fettuccine into smaller pieces to ensure it cooks evenly in the soup.
  • Adjust salt and pepper to taste, especially if your chicken broth is not low sodium.
  • Leftovers keep well in the refrigerator for up to 3 days; reheat gently to avoid curdling.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://yourdailycook.com/creamy-chicken-alfredo-soup-recipe/