Chicken Alfredo Soup is a delicious and creamy dish that combines the comforting flavors of classic chicken Alfredo with the warmth of soup. It’s a perfect meal for chilly days or when you want something hearty and satisfying. This soup is easy to make and is sure to please the whole family. With tender chicken, pasta, and a rich creamy broth, it’s a delightful twist on traditional Alfredo sauce.
Why Make This Recipe
There are many reasons to make Chicken Alfredo Soup. First, it’s simple and quick to prepare, making it a great choice for busy weeknights. Second, it’s incredibly comforting—perfect for a cozy dinner. Third, you can customize it to your taste, adding more vegetables or spices if you like. Finally, it’s a one-pot meal, meaning less cleanup after dinner.
How to Make Chicken Alfredo Soup
Making Chicken Alfredo Soup is an easy process that anyone can follow. Just gather your ingredients and follow these simple steps.
Ingredients:
- 4 tablespoons butter
- ½ medium diced onion
- 3 cloves minced garlic
- 2 tablespoons all-purpose flour
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 4 cups chicken broth
- 2 cups half and half
- 8 ounces dry uncooked pasta (I used egg noodles)
- Salt and pepper to taste
- 2 cups cooked chicken, chopped or shredded
- ½ cup grated parmesan cheese
- ⅓ cup shredded mozzarella cheese
- Fresh basil and parsley (for garnish)
Directions:
- In a large pot over medium heat, melt 4 tablespoons of butter.
- Once melted, add ½ medium diced onion and 3 cloves minced garlic. Cook until the onions begin to soften, about 2-3 minutes.
- Sprinkle 2 tablespoons all-purpose flour over the onions. Stir and cook the flour for 1-2 minutes.
- Add 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, and salt and pepper to taste. Slowly whisk in 4 cups chicken broth and 2 cups half and half.
- Bring the mixture to a boil, then add 8 ounces dry uncooked pasta. Reduce to a simmer and cook until the pasta is al dente.
- Add 2 cups cooked chicken, chopped or shredded, ½ cup grated parmesan cheese, and ⅓ cup shredded mozzarella cheese. Cook until the cheese is melted.
- Add fresh basil and parsley for garnish and serve.
How to Serve Chicken Alfredo Soup
Serve Chicken Alfredo Soup hot in bowls. You can add a sprinkle of extra parmesan cheese on top for a cheesy finish. Pair it with crusty bread or a fresh salad to complete the meal.
How to Store Chicken Alfredo Soup
Store any leftovers in an airtight container in the refrigerator for up to three days. When you’re ready to eat, reheat it on the stove over medium heat or in the microwave until warmed through. If the soup thickens, you can add a bit of broth or water while reheating to help return it to the right consistency.
Tips to Make Chicken Alfredo Soup
- For extra flavor, try adding some sautéed vegetables like spinach or mushrooms to the soup.
- If you prefer a thicker soup, you can add a bit more flour.
- Don’t forget to taste before serving; adjust the seasoning as needed.
Variation
You can easily switch up this recipe by using different pasta shapes or even adding in some cooked broccoli for a boost of nutrition. Additionally, if you’re looking for a lighter version, swap the half and half for milk or a non-dairy alternative.
FAQs
1. Can I use leftover chicken for this recipe?
Yes! Leftover roast chicken works well in this soup and saves you time.
2. Is there a gluten-free option for this soup?
Absolutely! Just use gluten-free pasta and make sure your flour is also gluten-free.
3. Can I freeze Chicken Alfredo Soup?
While you can freeze the soup, the pasta may become soft upon thawing. It’s best enjoyed fresh, but if you must freeze it, consider adding pasta only when you are ready to eat.
Chicken Alfredo Soup
Ingredients
For the soup base
- 4 tablespoons butter Unsalted is preferred
- ½ medium diced onion
- 3 cloves minced garlic
- 2 tablespoons all-purpose flour
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 4 cups chicken broth
- 2 cups half and half Can be substituted with milk for a lighter version
- 8 ounces dry uncooked pasta Egg noodles are recommended
- Salt and pepper to taste
Finishing touches
- 2 cups cooked chicken, chopped or shredded Leftover roast chicken works well
- ½ cup grated parmesan cheese
- ⅓ cup shredded mozzarella cheese
- Fresh basil and parsley For garnish
Instructions
Preparation
- In a large pot over medium heat, melt 4 tablespoons of butter.
- Once melted, add ½ medium diced onion and 3 cloves minced garlic. Cook until the onions begin to soften, about 2-3 minutes.
- Sprinkle 2 tablespoons all-purpose flour over the onions. Stir and cook the flour for 1-2 minutes.
Cooking
- Add 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, and salt and pepper to taste. Slowly whisk in 4 cups chicken broth and 2 cups half and half.
- Bring the mixture to a boil, then add 8 ounces dry uncooked pasta. Reduce to a simmer and cook until the pasta is al dente.
- Add 2 cups cooked chicken, chopped or shredded, ½ cup grated parmesan cheese, and ⅓ cup shredded mozzarella cheese. Cook until the cheese is melted.
- Add fresh basil and parsley for garnish and serve.
