Marry Thompson This Chicken Alfredo Soup is a creamy and cheesy recipe, which is made with fettuccine and Parmesan cheese. It’s the ultimate comfort food recipe, ready in about 30 minutes.
Jump to RecipeChicken Alfredo Soup Ingredients
- 1/2 tsp. kosher salt, plus more to taste
- 3 Tbsp. salted butter
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 4 oz. fettuccine, broken into 2-inch pieces
- 3 cups broccoli florets
- 2 cups chopped cooked chicken
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated parmesan cheese
- 1 Tbsp. fresh lemon juice
- Red pepper flakes, to taste (optional)
How To Make Chicken Alfredo Soup
- Sauté the aromatics: Melt the butter in a medium Dutch oven over medium-low heat. Add the onion and cook for 5 to 6 minutes, until softened. Add the garlic and cook for one more minute until fragrant.
- Make the creamy base: Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, stirring constantly. Slowly whisk in the chicken broth and then the heavy cream until smooth. Add ½ teaspoon of salt. Bring the soup to a simmer and cook for about 10 minutes until it has slightly thickened.
- Cook the pasta and broccoli: While the soup simmers, bring a separate large pot of salted water to a boil. Add the broken fettuccine pieces and cook until just al dente. Add the broccoli florets during the last 3 minutes of the pasta’s cooking time. Drain the pasta and broccoli well.
- Combine and finish: Stir the drained pasta, broccoli, and the cooked chicken into the thickened soup. Return the soup to a simmer to heat the chicken through, about 2 minutes. Remove the pot from the heat and stir in the fresh parsley, Parmesan cheese, and lemon juice. Serve hot, sprinkled with red pepper flakes if desired.
Recipe Tips
- How to get a smooth, lump-free soup? The key is to add the broth and cream to the flour mixture (the roux) very slowly at first, whisking constantly. This creates a smooth paste before you add the rest of the liquid.
- Can I cook the pasta directly in the soup? You can, but it will absorb a lot of the broth and make the soup much thicker. Cooking it separately, as the recipe directs, gives you more control over the final consistency.
- Can I use leftover chicken? This recipe is perfect for using up leftover chicken. Shredded rotisserie chicken is a fantastic and flavorful time-saver.
- How to add extra flavor? A pinch of nutmeg added with the flour is a classic addition to cream sauces and complements the other flavors beautifully.
What To Serve With Chicken Alfredo Soup
This rich and creamy soup is a meal in a bowl, but it’s even better with a side for dipping.
- Warm, crusty garlic bread or breadsticks
- A simple Caesar salad
- A side of roasted asparagus
How To Store Chicken Alfredo Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb the broth, so the soup will be thicker when reheated.
- Freeze: Freezing is not highly recommended as cream-based soups can separate and the pasta can become mushy upon thawing.
Chicken Alfredo Soup Nutrition Facts
- Serving Size: 1 bowl
- Calories: 550 kcal
- Fat: 35g
- Carbohydrates: 30g
- Protein: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. If you don’t have fettuccine, other sturdy pasta shapes like penne, rotini, or bowties would be great substitutes.
This can happen if the heat is too high after adding the heavy cream. Once the cream is in, keep the soup at a gentle simmer and avoid a rolling boil.
For a lighter version, you can substitute the heavy cream with half-and-half or evaporated milk. The soup will be slightly less rich but still creamy and delicious.
Try More Recipes:
- Jake Cohen’s Roasted Chicken Matzo Ball Soup Recipe
- French Onion Soup Stuffed Mushrooms Recipe
- Instant Pot Creamy Chicken and Wild Rice Soup Recipe
Chicken Alfredo Soup Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy6
servings10
minutes20
minutes550
kcalAll the rich, creamy, and cheesy goodness of chicken alfredo transformed into a comforting and easy one-pot soup.
Ingredients
3 Tbsp. salted butter
1 small onion, chopped
3 garlic cloves, minced
1/4 cup all-purpose flour
4 cups chicken broth
1 cup heavy cream
4 oz. fettuccine, broken into pieces
3 cups broccoli florets
2 cups chopped cooked chicken
1/4 cup fresh parsley
1/2 cup grated parmesan cheese
1 Tbsp. fresh lemon juice
Salt, pepper, red pepper flakes
Directions
- In a large pot, sauté onion and garlic in butter. Stir in flour and cook for 2 minutes.
- Slowly whisk in the chicken broth and heavy cream until smooth. Simmer for 10 minutes to thicken.
- Meanwhile, in a separate pot, cook fettuccine until al dente, adding broccoli for the last 3 minutes. Drain.
- Stir the cooked pasta, broccoli, and chicken into the soup base.
- Simmer for 2 minutes to heat through.
- Remove from heat and stir in the parsley, Parmesan cheese, and lemon juice.
- Serve hot, garnished with red pepper flakes if desired.
Notes
- Using a rotisserie chicken is a great time-saver for this recipe.
- The final squeeze of lemon juice is crucial; it brightens up all the rich, creamy flavors without making it taste like lemon.
- For the best results, use freshly grated Parmesan cheese, as it melts more smoothly than pre-shredded varieties.
- Don’t walk away from the pot while making the roux and adding the liquids; constant whisking is key to a smooth sauce.