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
Scale
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
