Name: Creamy Chicken Alfredo Soup - Easy & Delicious Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tablespoons butter; 1 small onion, chopped; 2 cloves garlic, minced; 1/4 cup all-purpose flour; 6 cups chicken broth; 2 cups half and half; 1 teaspoon Italian seasoning; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 cups uncooked wide egg noodles or fettuccine, broken into 2-inch pieces; 2 cups broccoli florets; 3 cups shredded cooked chicken; 1/2 cup freshly grated Parmesan cheese; 2 tablespoons chopped fresh parsley, for garnish; Freshly grated Parmesan cheese, for serving

Chicken Alfredo Soup, oh where do I even begin extract to describe the sheer comfort and decadence captured in a single bowl? This isn’t just soup; it’s a warm hug on a chilly evening, a hearty embrace that chases away the blues. There’s a reason why Chicken Alfredo Soup has become a beloved classic in so many kitchens. It takes the rich, creamy, cheesy goodness that we all adore from traditional Alfredo pasta and transforms it into a soul-satisfying soup that’s both elegant enough for guests and cozy enough for a solo indulgence. What truly makes this Chicken Alfredo Soup special is the perfect balance: tender, shredded chicken swimming in a velvety smooth sauce, infused with the savory notes of garlic and Parmesan, all brought together with the comforting base of a creamy broth. It’s a symphony of flavors and textures that will have you reaching for a second bowl before you’ve even finished the first.

Ingredients:

2 tablespoons butter
1 small onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
6 cups chicken broth
2 cups half and half
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups uncooked wide egg noodles or fettuccine, broken into 2-inch pieces
2 cups broccoli florets
3 cups shredded cooked chicken
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley, for garnish
Freshly grated Parmesan cheese, for serving

Preparing the Base

We’re going to start by building a flavorful base for our creamy Chicken Alfredo Soup. In a large pot or Dutch oven, melt the 2 tablespoons of butter over medium heat. Once the butter is shimmering and fragrant, add the chopped small onion. Sauté the onion for about 5-7 minutes, stirring occasionally, until it becomes translucent and softened. This gentle cooking process releases the natural sweetness of the onion and forms the foundation of our soup’s flavor profile.

Next, stir in the minced garlic. Garlic can burn quickly, so it’s important to add it after the onion has softened slightly. Cook the garlic for just about 1 minute more, until it’s fragrant, being careful not to let it brown. The aroma will become wonderfully inviting at this stage.

Thickening the Soup

Now it’s time to create the velvety thickness that makes this Chicken Alfredo Soup so comforting. Sprinkle the 1/4 cup of all-purpose flour over the softened onions and garlic. Stir this mixture constantly for about 1 to 2 minutes. This step is crucial as it cooks out the raw flour taste and creates a roux, which will thicken our soup beautifully. You’ll notice the mixture will become a paste-like consistency.

Slowly, and I mean slowly, whisk in the 6 cups of chicken broth, a little at a time. Continue whisking vigorously to prevent any lumps from forming. Once all the broth is incorporated, bring the mixture to a gentle simmer. Continue to cook and stir for another 5 minutes, allowing the roux to fully dissolve and the broth to thicken slightly. This creates a smooth and creamy base.

Adding Creaminess and Flavor

Once the broth has thickened to your liking, it’s time to add the richness and dairy component. Gradually pour in the 2 cups of half and half, stirring constantly. Do not let the soup come to a rolling boil after adding the half and half, as this can cause it to curdle. A gentle simmer is all you need. Stir in the 1 teaspoon of Italian seasoning, 1/4 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Taste the broth at this point and adjust the salt and pepper if needed. Remember that Parmesan cheese is also salty, so it’s best to season lightly at first.

Incorporating the Stars of the Soup

Now for the ingredients that make this a true Chicken Alfredo Soup! Add the 2 cups of uncooked wide egg noodles or fettuccine, broken into 2-inch pieces. Stir them into the simmering soup, making sure they are submerged. Cook the noodles according to their package directions, usually about 8-10 minutes, until they are al dente. While the noodles are cooking, prepare your broccoli.

In the last 3-4 minutes of the noodle cooking time, add the 2 cups of broccoli florets to the pot. This allows the broccoli to become tender-crisp, retaining its vibrant green color and a slight bite. Finally, stir in the 3 cups of shredded cooked chicken and the 1/2 cup of freshly grated Parmesan cheese. Continue to stir until the chicken is heated through and the Parmesan cheese has melted into the soup, creating that signature Alfredo creaminess. The heat from the soup will warm the chicken and melt the cheese beautifully.

Serving Your Masterpiece

Once everything is heated through and the cheese is melted, your hearty and delicious Chicken Alfredo Soup is ready to serve. Ladle generous portions into bowls. For a final touch of freshness and vibrant color, sprinkle each serving with the 2 tablespoons of chopped fresh parsley. Offer extra freshly grated Parmesan cheese at the table for those who wish to add even more cheesy goodness. This soup is perfect on its own or served with crusty bread for dipping.

Conclusion:

And there you have it – your guide to creating the most comforting and delicious Chicken Alfredo Soup! We’ve walked through each step, from building that rich, creamy base to perfectly cooking your chicken and adding those delightful finishing touches. This soup isn’t just a meal; it’s an experience, perfect for a cozy night in or a hearty lunch. I encourage you to give this recipe a try; you’ll be amazed at how simple it is to achieve such a restaurant-quality flavor right in your own kitchen. Don’t be afraid to experiment and make it your own!

For serving, consider pairing your Chicken Alfredo Soup with crusty bread for dipping, a fresh side salad to balance the richness, or even some garlic knots. It’s a versatile dish that welcomes a variety of accompaniments.

Thinking about variations? You can easily add some cooked broccoli florets or spinach towards the end of cooking for added vegetables. For a spicier kick, a pinch of red pepper flakes can work wonders. If you prefer a lighter version, you could experiment with a dairy-free milk alternative or a lighter cream. The possibilities are endless!

FAQs

What kind of chicken is best for Chicken Alfredo Soup?

You can use either cooked shredded chicken (like rotisserie chicken, which is a great time-saver) or cubed raw chicken breasts or thighs that you cook directly in the soup. Both methods yield fantastic results. If using raw chicken, ensure it’s fully cooked through before serving.

Can I make Chicken Alfredo Soup ahead of time?

Yes, absolutely! Chicken Alfredo Soup reheats beautifully. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You may need to add a splash of milk or broth when reheating to bring it back to your desired consistency, as it can thicken when chilled.

How can I make the soup thicker if it’s too thin?

If your soup is thinner than you prefer, you can thicken it in a couple of ways. You can create a slurry by whisking together a tablespoon or two of cornstarch with an equal amount of cold water, then stirring it into the simmering soup until it thickens. Alternatively, you can let the soup simmer gently, uncovered, for a bit longer to allow some of the liquid to evaporate.