Okay, grab a seat at the counter, friend! Let’s talk about something that warms my soul and fills my family’s bellies – Chicken Alfredo Soup. I still remember the first time I made this. I was trying to recreate a dish I had at a little Italian bistro downtown, but let’s just say my first attempt was… well, let’s just say it was more of a “chicken-flavored white water” than the creamy, comforting soup I was aiming for. It was a total flop! I almost gave up, but my husband, bless his heart, encouraged me to try again. “Just a little more cream, Lili,” he said, “and maybe some garlic?”
That’s how this Chicken Alfredo Soup journey started, a funny little kitchen mishap turned into a quest. After a few tweaks, a few tears (mostly from chopping onions, I swear!), and a lot of taste-testing (the best part, obviously), I finally nailed it. And let me tell you, this Chicken Alfredo Soup is now a certified family favorite. It’s become a staple in our home, especially on those chilly evenings when we need a little extra comfort.
What I love about this Chicken Alfredo Soup is how quickly it comes together. I’m all about easy dinners during the week. With school runs, soccer practice, and everything else, time is precious. This soup? It’s a lifesaver. It’s also a crowd-pleaser. Even my pickiest eater (my youngest son, Leo) devours a bowl without complaint. It’s creamy, cheesy, and packed with flavor – what’s not to love? You know, I’ve learned so much in the kitchen over the years, but the most important thing is to not be afraid to experiment and most importantly, to enjoy the process. So, let’s get cooking! I promise, you’ll love this Chicken Alfredo Soup as much as we do. Are you ready? Let’s do this!
What You’ll Need for This Chicken Alfredo Soup
Alright, let’s gather our ingredients. Don’t worry, nothing too fancy here! Just good, wholesome ingredients that will create a symphony of flavor in your bowl. This homemade chicken alfredo soup is so good!
- 1 tablespoon olive oil: I always use extra virgin olive oil for my Chicken Alfredo Soup because I think it adds a richer flavor.
- 1 medium onion, chopped: Yellow or white onion works great.
- 2 cloves garlic, minced: Don’t be shy with the garlic! It’s key to that classic Alfredo flavor.
- 4 cups chicken broth: I prefer low-sodium so I can control the salt content. Sometimes, for an even richer flavor, I’ll use homemade chicken broth. You can find tips on making that online.
- 1 pound boneless, skinless chicken breasts, cooked and shredded: You can bake, boil, or even use rotisserie chicken to save time. Rotisserie chicken is my secret weapon for busy weeknights!
- 1 cup heavy cream: This is what makes the soup so creamy and decadent. Don’t skimp on this!
- 8 ounces cream cheese, softened: This adds a wonderful tang and thickness to the soup.
- 1 cup grated Parmesan cheese: Freshly grated is always best for the best flavor, trust me.
- 1/2 teaspoon dried Italian seasoning: Adds a touch of herbal goodness.
- Salt and pepper to taste: Season to your liking!
- 8 ounces pasta (rotini, penne, or fettuccine), cooked al dente: I usually use rotini or penne because they hold the sauce really well.
- Fresh parsley, chopped (for garnish): Adds a pop of freshness and color.
When making this creamy chicken alfredo soup, you can often find good deals on Parmesan cheese at Costco or Sam’s Club. It’s a great way to save a little money. Here’s a chicken soup alfredo trick I learned from my grandma: always grate your cheese right before using it. It melts so much better! For the chicken, I often cook a big batch on Sunday and use it throughout the week in different recipes, like this soup. It’s a huge time-saver. And you can store leftover Chicken Alfredo Soup ingredients like the cooked chicken and Parmesan cheese in airtight containers in the refrigerator for up to 3-4 days.
Let’s Make This Chicken Alfredo Soup Together
Okay, friend, let’s get cooking! Don’t worry, this is a really straightforward recipe, and I’ll be here to guide you every step of the way. We are making a easy chicken alfredo soup here!
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic! I learned the hard way with Chicken Alfredo Soup that burnt garlic can ruin the whole batch.
- Add the Broth: Pour in the chicken broth and bring to a simmer. This usually takes about 5-7 minutes.
- Incorporate Cream Cheese: Reduce the heat to low and stir in the softened cream cheese until it’s completely melted and smooth. Don’t worry if your Chicken Alfredo Soup looks a little lumpy at first; just keep stirring, and it will come together.
- Stir in the Cream and Parmesan: Add the heavy cream and Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth and creamy. This is where the magic happens, and that rich Alfredo flavor starts to develop.
- Add Seasoning & Chicken: Stir in the Italian seasoning, salt, and pepper. Then, add the cooked and shredded chicken. Make sure the chicken is evenly distributed throughout the soup. While the Chicken Alfredo Soup is cooking, I usually take the time to clean up my workspace a bit. It makes the whole cooking process more enjoyable!
- Incorporate Pasta: Gently fold in the cooked pasta. Be careful not to overcook the pasta; it will continue to cook in the soup.
- Simmer: Let the Chicken Alfredo Soup simmer for about 5-10 minutes, allowing the flavors to meld together. Your Chicken Alfredo Soup should smell like a warm hug – cheesy, garlicky, and comforting. In my kitchen, Chicken Alfredo Soup usually takes about 30 minutes from start to finish, including prep time. For more sanity-saving dinner ideas, check out my recipe for Turmeric Chicken Soup.
- Serve: Ladle the Chicken Alfredo Soup into bowls and garnish with fresh parsley.
And there you have it! A delicious, creamy, and comforting **Chicken Alfredo Soup** that’s perfect for any night of the week. And hey, if you are looking for similar comforting soup recipes, check out my recipe for Turmeric Chicken Soup.
How I Love to Serve This Chicken Alfredo Soup
Okay, so the soup is ready. But presentation is everything, right? My family loves this **Chicken Alfredo Soup** when I serve it with a side of crusty bread for dipping. There’s just something about soaking up that creamy sauce with a piece of warm bread that takes it to the next level.
This **Chicken Alfredo Soup** is also perfect for a cozy weeknight dinner or a casual get-together with friends. It’s so easy to make a big batch, and it’s always a hit. I’ve found the presentation that works is a rustic bowl, a sprinkle of fresh parsley, and a generous grating of extra Parmesan cheese on top. It’s simple, but it looks so inviting. If you have extra **Chicken Alfredo Soup**, it reheats beautifully. I usually store it in an airtight container in the refrigerator and reheat it on the stovetop over low heat, adding a splash of chicken broth if it’s too thick.
I like to have a side salad with a light vinaigrette, as that helps cut through the richness of the soup. And during the colder months, I’ll sometimes add some roasted vegetables like broccoli or carrots to the soup for extra nutrients. You can always pair the creamy chicken alfredo soup with Chicken Alfredo Soup – Closet Cooking for a great addition. Friends always ask for this **Chicken Alfredo Soup** recipe when they come over. They love how creamy and flavorful it is. I even had one friend tell me it was better than the Alfredo soup she had at a fancy Italian restaurant! That made my day.
Your Chicken Alfredo Soup Questions Answered
Alright, friend, let’s tackle some common questions about this **Chicken Alfredo Soup**. I’ve made this soup countless times, so I’ve definitely learned a thing or two along the way.
- Can I use milk instead of heavy cream? You can, but the soup won’t be as creamy. If you do, I recommend using whole milk for the best results.
- What if my soup is too thick? Add a little more chicken broth until it reaches your desired consistency. You know what I do when my **Chicken Alfredo Soup** is too thick? I add a splash of white wine (like a Pinot Grigio) along with the chicken broth. It adds a lovely flavor!
- Can I freeze this soup? I don’t recommend freezing it, as the cream and cheese can separate and become grainy when thawed.
- Can I make this soup in a slow cooker? Yes! Brown the chicken and sauté the onions and garlic. Then, add everything to the slow cooker except the cream, cheese, pasta and parsley. Cook on low for 6-8 hours. Stir in the cream, cheese, and pasta during the last 30 minutes of cooking.
- Can I use different types of pasta? Absolutely! Rotini, penne, fettuccine, and even small shells all work well. Just make sure to cook the pasta al dente, as it will continue to cook in the soup. If your kids love this, they’ll go crazy for this Creamy Chicken Alfredo Soup | 12 Tomatoes.
- What if I don’t have cream cheese? You can substitute it with mascarpone cheese or ricotta cheese.
- My Alfredo sauce is separating! What did I do wrong? This can happen if the soup is heated too quickly or if the cheese is not fully melted. Make sure to cook the soup over low heat, stirring constantly, until the cheese is completely melted and smooth. I actually made this mistake once and I added a little cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup. It helped to thicken it and bring it back together.
The Chicken Alfredo Soup – The Salty Marshmallow recipe provides great guidelines for making the dish. One of my reader actually asked me if they could use cauliflower rice. They wanted a lower carb option, and the outcome was still great!
My Final Thoughts on This Chicken Alfredo Soup
This **Chicken Alfredo Soup** is more than just a recipe; it’s a warm hug in a bowl. It’s a reminder of family dinners, cozy nights, and the simple joys of cooking. I hope this recipe brings as much comfort and joy to your family as it has to mine.
Here are My Chicken Alfredo Soup Pro Tips:
- Don’t overcook the pasta! Al dente is key to prevent it from becoming mushy in the soup.
- Use freshly grated Parmesan cheese for the best flavor and melting quality.
- Don’t be afraid to experiment with different seasonings. A pinch of red pepper flakes can add a nice kick, or a dash of nutmeg can enhance the creamy flavor.
There are a few variations of this **Chicken Alfredo Soup** that I’ve tried over the years. My husband loves it when I add some sun-dried tomatoes for a tangy twist. My kids enjoy it with a sprinkle of crumbled bacon on top (because, well, bacon!). And I personally love adding some sautéed mushrooms for an earthy flavor. Remember to check out the Parmesan Mushroom Chicken Soup Recipe, it goes well with this meal. You can also make it keto with the keto crack chicken soup.
Ultimately, the best **Chicken Alfredo Soup** is the one that you make your own. Don’t be afraid to experiment, adjust the seasonings to your liking, and add your own personal touch. I hope you give this recipe a try and create your own family memories around it. Cooking is all about sharing love and creating connections through food. So, gather your ingredients, put on some music, and let’s get cooking. Enjoy every step of the process, and don’t be afraid to make mistakes. That’s how we learn and grow as cooks. I have no doubt that you will enjoy making this easy chicken alfredo soup. Enjoy!
Chicken Alfredo Soup
Enjoy the rich and creamy flavors of classic Chicken Alfredo in a comforting soup form. This Chicken Alfredo Soup is a hearty and delicious meal perfect for cozy nights.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh parsley
- 8 ounces fettuccine pasta, cooked according to package directions
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned and cooked through. Remove chicken from the pot and set aside.
- Add onion and garlic to the pot and cook until softened, about 5 minutes.
- In a separate saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually whisk in chicken broth until smooth. Bring to a simmer, stirring constantly.
- Stir in heavy cream and Parmesan cheese. Season with salt and pepper.
- Add the cooked chicken and cooked fettuccine to the soup.
- Simmer for 5 minutes, stirring occasionally, until heated through.
- Stir in parsley. Serve hot.
Notes
Garnish with extra Parmesan cheese and fresh parsley for a beautiful presentation. For a spicier kick, add a pinch of red pepper flakes.