Chicken Alfredo Soup
When the cold weather months roll in, there’s nothing better than a warm bowl of soup that blends comfort with flavor. This Chicken Alfredo Soup combines the cozy feel of chicken noodle soup with the indulgence of a creamy Alfredo sauce. This soup is a family-friendly dish that feels hearty yet smooth. Perfect for chilly nights, this recipe pairs beautifully with crusty bread, garlic bread, or even a fresh Caesar salad. It’s sure to become one of your favorite dinner recipes for the season.
Yes, but the soup may not be as rich or creamy. For a thicker texture with milk, add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons of water.
Short pastas like penne, rotini, or small shells work well and are easier to eat in soup. If you’re using long pasta like fettuccine, break it into smaller pieces before adding it.
Use freshly grated Parmesan cheese and add it gradually while stirring. Ensure the soup is hot but not boiling when you add the cheese to prevent clumping.
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Yes, but for the best texture, cook the pasta separately and add it just before serving. Store the soup base and pasta in separate containers in the fridge.
You can substitute turkey, shrimp, or cooked sausage. For a vegetarian option, use mushrooms or tofu and vegetable broth.
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- Pasta (Bowtie or other type of pasta) – Adds heartiness; try cheese tortellini, lasagna noodles, or gluten-free pasta for variations.
- Cooked Chicken – Rotisserie chicken or leftover chicken works great for tender protein.
- Broccoli – Offers a fresh bite and extra nutrients.
- Parmesan Cheese (freshly grated) – Melts into the soup, enhancing the creamy alfredo sauce.
- Salt and Black Pepper – Balances flavors; season carefully since parmesan is naturally salty.
- Fresh Parsley or Red Pepper Flakes (optional garnish) – Adds color and a little zing.
Chicken Alfredo Soup
- In a large pot, melt butter over medium heat. Add carrots, onions, and garlic, sautéing until softened, about 4-5 minutes.
- Add in flour, stirring until carrots are completely coated in flour. Let flour cook for 2
minutes. - Pour in the chicken broth and bring to a gentle boil. Turn heat down to medium heat.
Add in Alfredo sauce and heavy cream. - Stir in the pasta and cook until tender. Stir occasionally to prevent sticking.
- Add the cooked chicken, broccoli, and parmesan cheese, mixing until the cheese has melted, and the soup is creamy.
- Add salt and pepper as needed. Let the soup simmer for 2-3 minutes to combine flavors.
Chicken Alfredo Soup Recipe
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Ingredients
- 3 tablespoons Butter
- 3 Cloves Garlic minced
- 1 small Onion diced
- 1 cup Carrots diced
- ¼ cup All-Purpose Flour
- 5 cups Chicken Broth
- 1 cup Heavy Cream
- 14.5 oz Alfredo Sauce
- 8 oz Bowtie or any pasta of your choice
- 2 cups Cooked Chicken shredded or diced
- 1 ½ cup Broccoli chopped
- 1 cup Parmesan cheese freshly grated
- Salt and Black Pepper to taste
- Optional garnish: Fresh Parsley or Red Pepper Flakes
Instructions
- In a large pot, melt butter over medium heat. Add carrots, onions, and garlic, sautéing until softened, about 4-5 minutes.
- Add in flour, stirring until carrots are completely coated in flour. Let flour cook for 2 minutes.
- Pour in the chicken broth and bring to a gentle boil. Turn heat down to medium heat.
- Add in Alfredo sauce and heavy cream.
- Stir in the pasta and cook until tender. Stir occasionally to prevent sticking.
- Add the cooked chicken, broccoli, and parmesan cheese, mixing until the cheese has melted, and the soup is creamy.
- Add salt and pepper as needed. Let the soup simmer for 2-3 minutes to combine flavors.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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