If you’re craving a luscious, velvety soup that feels like a warm hug in a bowl, Creamy Chicken Alfredo Soup is about to become your new favorite. Imagine a cozy fusion of classic chicken Alfredo and comforting noodle soup, packed with tender chicken, veggies, a rich creamy base, and a cheesy finish. Whether you’re curled up on a rainy evening or feeding a crowd, this irresistible dish combines everything you love about Alfredo pasta, made for spooning and savoring with every bite.
Ingredients You’ll Need
This Creamy Chicken Alfredo Soup comes together with everyday staples, but each ingredient is chosen for the flavor, color, and creamy texture it brings. Don’t skip any of these—they’re the secret to that cozy homemade magic!
- Olive oil (2 tablespoons): Adds a gentle richness and helps sauté the veggies for incredible depth of flavor.
- Unsalted butter (1 tablespoon): Gives the soup its signature silky base and a hint of classic Alfredo decadence.
- Onion, diced (1 medium): Sweetens and rounds out the aromatic foundation.
- Garlic, minced (3 cloves): An essential for that traditional Alfredo savoriness—don’t be shy with the garlic.
- Carrots, diced (2 medium): For a pop of sweetness and color, balancing the richness beautifully.
- Celery stalks, diced (2): Adds aromatic brightness and just enough crunch.
- All-purpose flour (3 tablespoons): Thickens the soup, creating a creamy, spoonable consistency.
- Chicken broth (6 cups): The heart of the soup—use a good quality broth for the best flavor payoff.
- Cooked shredded chicken (2 cups): Use rotisserie or leftover chicken for easy prep and tender bites in every spoonful.
- Fettuccine pasta, broken into pieces (8 ounces): The pasta soaks up all that creamy goodness, making every bite hearty and satisfying.
- Heavy cream (1 1/2 cups): Gives the soup its luxurious, velvety body.
- Grated Parmesan cheese (1 cup): The star ingredient for that savory, cheesy Alfredo flair.
- Italian seasoning (1 teaspoon): A blend that ties everything together—herby and aromatic.
- Black pepper (1/2 teaspoon): Seasoning brings all the flavors to life.
- Salt (1/2 teaspoon): Adjust as you like, but this helps balance the soup perfectly.
- Fresh parsley, chopped (2 tablespoons): The final garnish for color, brightness, and a fresh finish.
How to Make Creamy Chicken Alfredo Soup
Step 1: Build the Flavor Base
Start by heating the olive oil and butter together in a large pot over medium heat. Once the butter melts, toss in the diced onion, carrots, and celery, stirring occasionally. This trio forms your aromatic backbone—let them sweat and soften for about 5 minutes so their natural sweetness comes out. When the kitchen smells amazing, you know you’re on the right track.
Step 2: Add the Garlic and Make a Roux
Stir in the minced garlic and cook for just a minute, letting its aroma bloom but not brown. Next, sprinkle the flour over the veggies and stir constantly for about 2 minutes. This step might seem small, but making a good roux is what thickens your Creamy Chicken Alfredo Soup and gives it that irresistible, silky mouthfeel.
Step 3: Pour in the Broth and Bring to a Boil
Gradually whisk in the chicken broth, ensuring you scrape up every bit of flavor from the pot. Go slow to avoid lumps, and then bring the mixture to a gentle boil. The soup will already look gorgeous and start to thicken—anticipation builds!
Step 4: Add Chicken and Pasta
Toss in your cooked shredded chicken and the broken pieces of fettuccine pasta. Lower the heat and let it all simmer for 10 to 12 minutes, stirring occasionally so the pasta doesn’t stick. You’ll see the soup gently coming together as the pasta softens and the chicken infuses extra savoriness into every bite.
Step 5: Stir in the Creamy Alfredo Goodness
Reduce the heat and add heavy cream, grated Parmesan, Italian seasoning, salt, and black pepper. Stir gently and let the soup meld together for another 2 to 3 minutes. Watch as it turns luscious, thick, and dreamy—at this point, the aroma turns absolutely irresistible. Your Creamy Chicken Alfredo Soup is now just begging to be served!
How to Serve Creamy Chicken Alfredo Soup
Garnishes
Never underestimate the power of a finishing touch! A shower of fresh parsley brightens up each bowl and provides a crisp contrast to the creamy base. Finish with a sprinkle of extra Parmesan if you like it extra cheesy, or a crack of black pepper for a little hint of heat.
Side Dishes
Creamy Chicken Alfredo Soup pairs perfectly with all sorts of comforting sides. Think warm garlic bread for dunking, a simple green salad with a zesty vinaigrette, or even roasted veggies if you want to keep things hearty but balanced. Each option makes this meal feel like you’re at a favorite Italian-American bistro, but cozied up at home.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or top with crisped prosciutto for a fancy touch. You could even ladle it into mugs for a more casual, sipping experience at a gathering. Guests will love the unexpected combination of Alfredo and soup presented in a playful, engaging way.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Creamy Chicken Alfredo Soup, allow it to cool fully before transferring to airtight containers. Store in the refrigerator for up to three days. Pasta will continue to absorb the soup, so don’t be surprised if it gets even thicker—it’s all part of the deliciousness!
Freezing
Because of the cream and cheese, freezing can sometimes affect texture, but it’s definitely doable. Let the soup chill completely, then portion into freezer-safe bags or containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating gently to preserve creamy texture.
Reheating
Reheat Creamy Chicken Alfredo Soup gently on the stovetop over medium-low heat, adding a splash of chicken broth or cream to loosen it as needed. Stir frequently for even heating and avoid boiling, which can cause separation or graininess. The soup will thicken, so adjust the liquid to get your perfect consistency back.
FAQs
Can I use rotisserie chicken for Creamy Chicken Alfredo Soup?
Absolutely! Rotisserie chicken is perfect here. It’s already cooked, tender, and flavorful, so just shred and toss it in for a super easy shortcut.
What if I want to make this soup lighter?
You can swap the heavy cream for half-and-half or even whole milk for a lighter version. It won’t be quite as rich, but the soup will still be creamy and satisfying.
Can I use other types of pasta?
Definitely. While fettuccine gives classic Alfredo vibes, feel free to use penne, rotini, or any small pasta shape you have on hand. Break longer pasta into shorter pieces for easy spooning.
How do I avoid curdling when adding the cream and cheese?
Keep the heat on low when you stir in cream and cheese, and add them gradually. Avoid boiling after the dairy is in; gentle simmering will keep the soup smooth and creamy every time.
Is Creamy Chicken Alfredo Soup good for meal prepping?
Yes! This soup reheats beautifully and is fantastic for make-ahead lunches and dinners. Just note that the pasta will continue to soak up soup, so add a splash of broth or cream when reheating for best results.
Final Thoughts
This Creamy Chicken Alfredo Soup is a love letter to comfort food—blending everything that’s wonderful about classic Alfredo and transforming it into the perfect bowl of cozy. Try it the next time you need a hug from your kitchen; you’ll be amazed at how easy, satisfying, and downright delicious it is!
Print
Creamy Chicken Alfredo Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup, Main Course
- Method: Stovetop, Simmering
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy goodness of this comforting Creamy Chicken Alfredo Soup. Packed with tender chicken, fettuccine pasta, and a velvety Parmesan-infused broth, this soup is a satisfying meal on its own.
Ingredients
Soup:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 tablespoons all-purpose flour
- 6 cups chicken broth
Additions:
- 2 cups cooked shredded chicken
- 8 ounces fettuccine pasta, broken into smaller pieces
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Sauté Vegetables: Heat olive oil and butter in a large pot, sauté onion, carrots, and celery until softened. Add garlic and cook briefly.
- Add Flour: Sprinkle in flour, cook for 2 minutes.
- Add Broth: Whisk in chicken broth until smooth, bring to a boil.
- Cook Pasta & Chicken: Add shredded chicken and pasta, simmer until pasta is tender.
- Finish Soup: Stir in heavy cream, Parmesan, Italian seasoning, salt, and pepper. Simmer until creamy.
- Serve: Ladle into bowls, garnish with parsley.
Notes
- For extra richness, consider adding 1/4 cup cream cheese with the Parmesan.
- To lighten the soup, substitute heavy cream with half-and-half.
- Pair with garlic bread or a fresh side salad for a complete meal.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 115 mg
