Cheesy Chicken Alfredo Soup

This is a picture of a brown bowl full of a cream based chicken noodle soup. Next to the bowl on a plate is a cooked veggie blend of cauliflower, peppers and broccoli.

4 from 3 votes

Cheesy Chicken Alfredo Soup

Say hello to your new favorite soup: Chicken Alfredo soup! It’s creamy, cheesy, and absolutely delicious. It's quick to make with basic ingredients and has all of your favorite Alfredo pasta flavors!

Prep Time5

Cook Time25

Total Time30

Course: Soup

Cuisine: American, Italian

Keyword: chicken

Servings: Servings

Calories: 197kcal

Ingredients

4 tablespoons butter
1 small yellow onion chopped
4 garlic cloves minced
¼ cup all-purpose flour
4 cups chicken broth regular or low-sodium
½ cup heavy cream
1-1 ½ cups milk
4 ounces fettuccine pasta broken into 2-inch pieces
2 cups shredded cooked chicken
½-3/4 cup grated parmesan more for garnish
½ teaspoon ground nutmeg optional
½-1 teaspoon crushed red pepper flakes optional
½ teaspoon salt more as desired
½ teaspoon black pepper more as desired

Instructions

Melt butter to a large skillet on medium-high heat. Sauté onion until translucent, about 3 minutes.
Add garlic and sauté another minute.
Sprinkle in the flour and stir and coat the vegetables. Once the mixture starts to brown, after about 2 minutes, carefully stir in the broth, heavy cream and 1 cup of the milk.
Once the mixture comes to a boil, lower the heat to medium and add the fettuccini. Cook, stirring often, until the pasta is al dente.
Fold in the chicken, parmesan cheese and seasonings. Taste for balance of flavors. Adjust with more seasonings if you'd like. Add milk or water if you'd like to thin down the consistency. Add a cornstarch slurry if you'd like to thicken it.

Video

Notes

Tips and Substitutions

- Creamy Tortellini Soup: Transform this Chicken Alfredo Soup into Chicken Alfredo Tortellini Soup by omitting the chicken and fettuccini noodles and instead using refrigerated cheese tortellini.

- Meat Options: Chicken can be substituted with cooked Italian sausage, smoked sausage, or shrimp.

- Vegetarian Option: Swap shredded chicken for sautéed mushrooms or additional veggies like spinach or broccoli. You could also opt to use cheese tortellini in place of the pasta and chicken.

- Thicker Soup: For a thicker consistency, let the soup simmer a little longer or add more flour to the roux. If you need to thicken it at the end, add a cornstarch slurry (a mixture of 1-2 tablespoons each water and cornstarch). Need to make it thinner, add more water, milk, or broth.

- Type of Pasta: Use any pasta shape you like, such as penne, rotini, or broken lasagna noodles. It can be substituted with egg noodles or lower-carb or gluten-free pasta as well.

- Broth: You can substitute chicken broth with vegetable broth.

- Cheese: Experiment with different cheeses such as mozzarella or Asiago for varied flavors.

- Add Vegetables: Besides serving cooked vegetables as a side, you can also add 2-3 cups of raw broccoli florets, frozen broccoli, or a 6oz bag of raw spinach to the soup in the last 3 minutes of cooking.

- Heavy Cream Substitution: Heavy cream can be substituted with half and half or milk. However, the texture will be thinner. Follow thickening tips above if preferred.

Storage:

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a splash of broth or milk to restore the consistency, as the soup may thicken when stored.

Although I wouldn't advise it, you can freeze chicken Alfredo soup. Since it contains cream, the texture will change upon thawing. To minimize this, it's best to freeze the soup without the pasta and add freshly cooked pasta when reheating.

Nutrition

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