Get ready to fall in love with a bowl of pure comfort: Creamy Chicken Alfredo Soup takes everything you adore about classic Alfredo and transforms it into a spoonable, soul-warming dish. Imagine velvety broth, juicy shredded chicken, little tender pasta bites, and a savory burst of garlic, onion, and Parmesan—all wrapped up in a silky, dreamy base. Whether you want to cozy up on a chilly night or impress guests with an Italian-American treat, this creamy delight is bound to become a new family favorite.
Ingredients You’ll Need
The beauty of this recipe is its straightforward list of ingredients. Each one has a special job, enhancing the soup’s luscious texture and rich, layered flavor. Use the freshest ingredients you can find—together, they create something magical!
- Butter: Brings a smooth, rich base, imparting the classic Alfredo flavor.
- Olive Oil: Balances the butter, prevents burning, and adds subtle Mediterranean notes.
- Onion: Gives a gentle sweetness and depth to the soup.
- Garlic: Infuses every bite with irresistible aroma and taste.
- All-Purpose Flour: Creates the essential roux for thickening your soup to velvety perfection.
- Chicken Broth: Lays the foundation, delivering savory undertones and extra comfort.
- Cooked Chicken: Rotisserie or home-cooked, chicken brings heartiness and meatiness.
- Heavy Cream: Swirls in that Alfredo silkiness for ultimate richness.
- Grated Parmesan Cheese: Delivers unmistakable Alfredo flavor and a salty, nutty finish.
- Italian Seasoning: Brings in herbs for a pop of Italian character.
- Black Pepper: Adds a gentle heat and earthiness.
- Salt: Enhances all the other flavors—add to taste!
- Small Pasta (e.g., ditalini or elbows): Gives every spoonful extra substance and satisfying texture.
- Chopped Fresh Parsley: The finishing flourish—adds bright color and a hint of freshness.
How to Make Creamy Chicken Alfredo Soup
Step 1: Sauté Onion and Garlic
Start by heating the butter and olive oil in your biggest, coziest soup pot over medium heat. Toss in the diced onion and let it cook for three or four minutes, just until it softens and smells inviting. Next, add the minced garlic and cook for another minute. Trust me, when your kitchen starts filling with that garlicky aroma, you’re on the right track. Stir often so nothing sticks!
Step 2: Build the Roux
Sprinkle the flour evenly over your sautéed onions and garlic, stirring constantly for a minute or two. This step is key—the flour mixes with the fats to create a light roux, which will give your Creamy Chicken Alfredo Soup that signature thickness and silkiness. The mixture might look a bit pasty, but that’s exactly what you want.
Step 3: Pour in the Broth
Slowly whisk in the chicken broth, making sure there are no flour lumps. Add the Italian seasoning, salt, and black pepper, giving the mixture a fragrant herbal lift. Now, turn up the heat until the soup just begins to bubble. This is your moment to taste the base and adjust the seasoning if you like!
Step 4: Cook the Pasta
Here’s where the fun begins: stir in your favorite small pasta shapes. Let them cook right in the bubbling broth for 8–10 minutes or until they’re pleasingly al dente. The pasta will soak up some of the savory liquid and thicken the soup as it cooks.
Step 5: Add Chicken, Cream & Cheese
Lower the heat to a gentle simmer, then stir in the shredded chicken—you can never go wrong with rotisserie to save time. Pour in the heavy cream and sprinkle in the Parmesan. Stir everything together and let the soup simmer for another five minutes, just until it’s creamy, steaming, and impossibly tempting. Taste again for seasoning and adjust as needed.
Step 6: Garnish & Serve
Right before serving, swirl in those bright green flecks of chopped parsley. They freshen up the rich, creamy soup and make it look like something from a trattoria. Scoop into bowls and get ready to savor every spoonful!
How to Serve Creamy Chicken Alfredo Soup
Garnishes
A sprinkle of chopped fresh parsley is non-negotiable for brightness, but don’t stop there! Try a shaving of extra Parmesan or a light drizzle of olive oil for a gourmet finish. Cracked black pepper on top adds a peppery kick that complements the creamy base beautifully.
Side Dishes
This Creamy Chicken Alfredo Soup pairs like a dream with warm, crusty bread—think garlic toast or even a buttery baguette. Want to balance the richness? Go for a crisp green salad tossed in a lemony vinaigrette. For a hearty meal, add roasted vegetables on the side.
Creative Ways to Present
Serve your soup in a bread bowl for a playful twist, or ladle it into small mugs for cozy gathering starters. Hosting a dinner party? Offer plenty of toppings, like crumbled bacon, extra cheese, or sautéed spinach, so guests can make it their own. Every presentation turns this dish into something special.
Make Ahead and Storage
Storing Leftovers
Let any extra Creamy Chicken Alfredo Soup cool to room temperature before transferring to an airtight container. Stored this way, it’ll keep happily in the fridge for up to three days. Stir well before reheating to reincorporate any ingredients that may have settled or thickened.
Freezing
While this soup freezes decently thanks to the flour-thickened base, the texture may change slightly due to the dairy. Freeze cooled portions in freezer-safe containers, leaving room for expansion. Thaw overnight in the refrigerator for best results, and stir well after reheating.
Reheating
Warm leftover soup gently in a saucepan over low to medium heat, stirring often. Add a splash of extra chicken broth or cream if it’s thicker than you’d like. Avoid high heat to prevent the dairy from separating—patience pays off for reheated, creamy perfection!
FAQs
Can I use milk instead of heavy cream in Creamy Chicken Alfredo Soup?
Absolutely! Using whole milk will lighten the soup, though it won’t be quite as velvety. For balance, you can use equal parts milk and half-and-half to keep things creamy but a bit lighter on the richness.
What’s the best pasta shape for this soup?
Small pasta like ditalini, elbows, or even small shells work perfectly—they cook quickly and fit nicely on the spoon. Feel free to use whatever small pasta you have in your pantry, though avoid large shapes to keep the texture consistent.
Can I add vegetables to Creamy Chicken Alfredo Soup?
Definitely! Stir in steamed broccoli, spinach, peas, or even mushrooms for extra nutrition and color. Add them during the last few minutes of cooking so they stay vibrant and tender.
How can I thicken the soup if it’s too thin?
To thicken your Creamy Chicken Alfredo Soup, simply stir in a tablespoon of flour with a splash of cold water and simmer for a few extra minutes. You could also let the soup reduce gently to concentrate the flavors and texture.
Is this recipe gluten-free?
As written, this soup is not gluten-free due to the flour and pasta. However, you can substitute gluten-free flour (such as a cup-for-cup blend) and your favorite gluten-free pasta for an equally delicious result!
Final Thoughts
If you crave comforting, restaurant-worthy flavors without the fuss, you simply have to try this Creamy Chicken Alfredo Soup. It’s the kind of dish that brings people together around the table and turns everyday moments into something extraordinary. Grab your spoon and get ready for a new favorite!
Print
Creamy Chicken Alfredo Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in a comforting bowl of Creamy Chicken Alfredo Soup, a hearty and creamy twist on the classic pasta dish. This soup is loaded with tender chicken, pasta, and a velvety Parmesan-infused broth that will warm you up from the inside out. Perfect for a cozy night in or a gathering with loved ones.
Ingredients
Main Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
Additions:
- 1 ½ cups cooked chicken (shredded)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- ¼ teaspoon salt (or to taste)
- 1 cup small pasta (like ditalini or elbow macaroni)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Saute Aromatics: In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook for 1 minute until fragrant.
- Create Roux: Sprinkle in the flour and stir continuously for 1–2 minutes to form a light roux.
- Add Broth and Seasonings: Slowly whisk in the chicken broth, making sure there are no lumps. Add the Italian seasoning, salt, and pepper. Bring the mixture to a gentle boil.
- Cook Pasta: Stir in the pasta. Cook for 8–10 minutes or until pasta is al dente.
- Finish Soup: Reduce the heat to low, then stir in the shredded chicken, heavy cream, and Parmesan cheese. Simmer for another 5 minutes, stirring occasionally, until the soup is creamy and heated through.
- Adjust and Serve: Taste and adjust seasoning if needed. Garnish with chopped parsley before serving.
Notes
- Use rotisserie chicken for a quick option.
- Add steamed broccoli or spinach for extra veggies.
- For a thicker soup, stir in an extra tablespoon of flour at the beginning or reduce the broth slightly.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 390
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 90 mg
