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Chicken Alfredo Soup

Creamy Chicken Alfredo Soup Recipe

Chicken Alfredo Soup is a creamy, flavorful soup that takesinspiration from the popular Chicken Alfredo pasta dish. It combines chicken,vegetables, and a rich Alfredo sauce into a hearty soup. The creamy base ismade with heavy cream and Parmesan cheese, creating a smooth and indulgenttexture. This dish is perfect for those who enjoy the flavors of ChickenAlfredo but are looking for a comforting, soup-style alternative.
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Prep Time 10 minutes
Cook Time 25 minutes
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts (cut into bite-sized pieces)
  • 1 tbsp olive oil
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 2 medium carrots peeled and chopped
  • 2 celery stalks chopped
  • 4 cups chicken broth low-sodium preferred
  • 1 cup heavy cream
  • 1 cup milk
  • 1 cup grated Parmesan cheese
  • 1 cup uncooked pasta small shapes like shells or rotini work best
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • 1 tbsp all-purpose flour optional, to thicken the soup

Equipment

  • Large Pot or Dutch Oven
  • Cutting board
  • Knife
  • Wooden Spoon or Silicone Spatula
  • Measuring Cups and Spoons
  • Large Spoon or Ladle
  • Measuring Cups and Spoons
  • Whisk

Method
 

  1. Cook the chicken: Heat olive oil in a large pot over medium heat. Add the chopped chicken and cook until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.
  2. Sauté the vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 3-5 minutes, until softened. Add minced garlic and cook for another 1 minute until fragrant.
  3. Make the broth base: Add the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for 5 minutes to allow the flavors to meld.
  4. Add the pasta: Stir in the uncooked pasta and continue to simmer for about 8-10 minutes, or until the pasta is tender.
  5. Add cream and Parmesan: Stir in the heavy cream, milk, and grated Parmesan cheese. Let the soup simmer for another 5 minutes, allowing the cheese to melt and the soup to thicken slightly.
  6. Finish the soup: Return the cooked chicken to the pot and stir to combine. Taste the soup and add salt and pepper as needed.
  7. Serve: Ladle the soup into bowls and garnish with fresh parsley for a pop of color.

Notes

If you want to make the soup even thicker, you can add a tablespoon of flour before adding the broth. Stir it into the vegetables and garlic, and cook for 1-2 minutes to create a roux. This will give your soup a richer texture. For an extra boost of flavor, try adding a pinch of nutmeg or red pepper flakes.