If you’ve ever found yourself torn between craving the velvety decadence of Alfredo pasta and the soul-warming comfort of homemade soup, this Creamy Chicken Alfredo Soup Recipe will make your heart sing! It’s the cozy embrace of your favorite Italian-American dish, transformed into a spoonable bowl of creamy bliss. Savory shredded chicken mingles with tender pasta in a luscious Parmesan-spiked broth, swirling with hints of garlic, herbs, and silky cream. Every spoonful brings together nourishing flavors and unbeatable, cheesy comfort — perfect for chilly nights, family dinners, or a luxurious homemade lunch.
Ingredients You’ll Need
This Creamy Chicken Alfredo Soup Recipe is all about simple, pantry-friendly ingredients coming together to create pure magic. Each component shines — from the rich base to the tender pasta and the finishing touch of fresh parsley — turning an everyday list into a soup that tastes anything but ordinary!
- 2 tbsp unsalted butter: Gives the base its classic, creamy richness and depth.
- 1 tbsp olive oil: Adds a touch of Italian character and helps the onions cook perfectly without burning.
- 1 small onion (chopped): Infuses the soup with gentle sweetness and body.
- 3 garlic cloves (minced): Essential for that signature Alfredo aroma we all love.
- 1/4 cup all-purpose flour: Forms the roux, thickening the broth into velvety, spoon-coating perfection.
- 4 cups low-sodium chicken broth: Creates a savory, flavorful backdrop without overpowering the creamy notes.
- 1 cup heavy cream: The secret to luxurious texture and richness in every bite.
- 1/2 cup grated Parmesan cheese: Melted in for its tangy, nutty burst and unmistakable Alfredo flavor.
- 2 cups cooked shredded chicken: Lean, protein-packed heartiness that makes this soup satisfying as a main dish.
- 1 1/2 cups small pasta (like ditalini or elbows): Ensures every bite is hearty, fun, and nostalgic.
- 1/2 tsp Italian seasoning: Brings together classic herbs for that beloved Italian warmth.
- 1/4 tsp black pepper: Adds subtle heat to balance the creaminess.
- 1/4 tsp salt: Enhances all the flavors in harmony.
- 2 cups baby spinach (optional): Sneaks in a pop of color, nutrition, and freshness.
- Chopped parsley for garnish: Adds a final hint of brightness and a pretty, inviting finish.
How to Make Creamy Chicken Alfredo Soup Recipe
Step 1: Build a Flavorful Base
Start by melting the unsalted butter and a swirl of olive oil in a large pot or Dutch oven over medium heat. Once melted, toss in the chopped onion and let it sauté for about 4 to 5 minutes, stirring occasionally, until it softens and turns lightly golden. Sprinkle in the minced garlic and let it cook for just 30 seconds — enough to release its incredible aroma without letting it brown.
Step 2: Create the Creamy Roux
With the aromatic base ready, whisk in the all-purpose flour and stir continuously for a minute. This step forms your roux, which is the backbone of the Creamy Chicken Alfredo Soup Recipe’s signature texture. The mixture will become a cohesive, fragrant paste that will help transform the broth into a lush, creamy soup.
Step 3: Add Broth and Seasonings
Slowly whisk in the chicken broth, pouring a little at a time and stirring constantly to banish any lumps. Bring the mixture up to a gentle boil — you’ll start to see it thicken slightly. Add the heavy cream, grated Parmesan, Italian seasoning, salt, and black pepper. Keep stirring until the cheese is melted and the soup base is impossibly creamy and smooth.
Step 4: Pasta Perfection
Add the small pasta of your choice straight into the bubbling soup base. Let it simmer gently, uncovered, for 8 to 10 minutes, stirring often. The pasta will soak in some of that tasty broth and get perfectly tender — just keep a watchful eye so it doesn’t overcook or stick to the bottom.
Step 5: Chicken & Spinach Finale
Stir in the cooked shredded chicken and, if you’re using it, the baby spinach. Let everything heat through for another 2 to 3 minutes. The spinach wilts beautifully while the chicken absorbs all those dreamy Alfredo flavors. Taste for seasoning — now’s the moment to add a pinch more salt or pepper if needed.
Step 6: Garnish and Serve
Ladle the steaming soup into bowls and shower each one with a generous helping of chopped parsley. This final flourish brightens up the presentation and adds an irresistible pop of fresh, herby flavor to your Creamy Chicken Alfredo Soup Recipe.
How to Serve Creamy Chicken Alfredo Soup Recipe
Garnishes
Don’t underestimate the impact of a pretty, tasty garnish! Besides a flurry of fresh parsley, try an extra dusting of grated Parmesan and a crack of black pepper. For extra flair, add a swirl of cream or a few toasted garlic croutons – they look gorgeous and add welcome crunch to your Creamy Chicken Alfredo Soup Recipe.
Side Dishes
This rich, hearty soup loves company. Serve it alongside warm, crusty bread or classic garlic bread to mop up every drop. For a lighter pairing, a crisp mixed green salad tossed in balsamic vinaigrette is just the thing to cut through the creamy soup and keep the meal balanced but comforting.
Creative Ways to Present
Elevate your Creamy Chicken Alfredo Soup Recipe by serving it in bread bowls for extra coziness. You can also offer mini soup shooters as an appetizer during family gatherings, or top each bowl with edible flowers or microgreens for a true restaurant-style moment at home.
Make Ahead and Storage
Storing Leftovers
Leftovers of this soup store beautifully. Transfer cooled Creamy Chicken Alfredo Soup Recipe into an airtight container and place it in the fridge for up to 3 days. The flavors deepen as it sits, making tomorrow’s lunch even more irresistible!
Freezing
While this soup can technically be frozen, it’s best enjoyed fresh because the creamy base and pasta can change texture after thawing. If you want to freeze, cool the soup completely first, transfer it to freezer-safe containers, and leave some room for expansion. For best results, consider freezing the base without the pasta and adding fresh-cooked pasta when reheating.
Reheating
Gently reheat the soup over low to medium heat on the stove, stirring frequently to prevent sticking or separating. If the soup thickens up too much in the fridge, just add a splash of chicken broth or milk as you warm it, and your Creamy Chicken Alfredo Soup Recipe will be as silky as when it was first made.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken saves time and adds lots of flavor. Just shred it and use two cups for the Creamy Chicken Alfredo Soup Recipe.
Can I make this soup gluten-free?
Definitely. Swap the all-purpose flour for a gluten-free flour blend, and use your favorite small gluten-free pasta. The result is every bit as creamy and delicious.
Is it possible to lighten up this soup?
Yes — swap the heavy cream for half-and-half or whole milk, and go easy on the cheese if you prefer. It’ll still be rich and satisfying with fewer calories.
Can I add more vegetables to this soup?
Of course! Try stirring in steamed broccoli, peas, or even diced bell peppers in the last few minutes of cooking for a pop of color and extra nutrition alongside the chicken and pasta.
What’s the best type Soup
Short shapes like ditalini, elbows, or small shells work best, absorbing the creamy broth and making each spoonful fun and hearty in this Creamy Chicken Alfredo Soup Recipe.
Final Thoughts
If you’re looking for a guaranteed way to warm both hearts and bellies, this Creamy Chicken Alfredo Soup Recipe has you covered. From the silky, Parmesan-laced broth to the tender bites of chicken and pasta, every bowl is pure comfort. Give it a try — your kitchen will smell incredible, and those lucky enough to join you at the table will be asking for seconds!
Print
Creamy Chicken Alfredo Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy goodness of this comforting Creamy Chicken Alfredo Soup. It’s a satisfying meal that’s perfect for chilly days and sure to please the whole family.
Ingredients
For the Soup:
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups cooked shredded chicken
- 1 1/2 cups small pasta (like ditalini or elbows)
- 1/2 tsp Italian seasoning
- 1/4 tsp black pepper
- 1/4 tsp salt
- 2 cups baby spinach (optional)
- Chopped parsley for garnish
Instructions
- In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
- Stir in the garlic and cook for 30 seconds.
- Whisk in the flour and cook for 1 minute to form a roux.
- Slowly add the chicken broth, whisking constantly until smooth.
- Bring to a gentle boil, then add the cream, Parmesan cheese, Italian seasoning, salt, and pepper.
- Add the pasta and cook for 8–10 minutes, or until tender, stirring often.
- Stir in the shredded chicken and baby spinach (if using) and cook for another 2–3 minutes until warmed through.
- Garnish with chopped parsley and serve hot.
Add the chopped onion and cook for 4–5 minutes until soft.
Stir until the cheese is melted and the soup is creamy.
Adjust seasoning to taste.
Notes
- For a lighter version, substitute half-and-half or milk for the heavy cream.
- Add steamed broccoli or peas for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg
