Here’s a rich and comforting Creamy Chicken Alfredo Soup — a cozy, cheesy, and indulgent twist on classic Alfredo pasta in soup form.
🍲 Creamy Chicken Alfredo Soup
🛒 Ingredients (Serves 4–6)
- 2 cups cooked chicken, shredded or diced (rotisserie or poached)
- 2 tbsp butter
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup grated Parmesan cheese
- 1 cup broccoli florets (optional)
- 1 cup carrots, sliced thin (optional)
- Salt and pepper to taste
- Optional garnish: chopped parsley or extra Parmesan
👩🍳 Instructions
1️⃣ Sauté Garlic & Make Roux
- In a large pot, melt butter over medium heat.
- Add garlic and cook 30–60 seconds until fragrant.
- Stir in flour to make a roux; cook 1–2 minutes, stirring constantly.
2️⃣ Add Liquids
- Gradually whisk in chicken broth and cream. Bring to a gentle simmer, whisking to remove lumps.
3️⃣ Add Vegetables & Chicken
- Add carrots and broccoli (if using). Simmer 5–7 minutes until vegetables are tender.
- Stir in shredded chicken and Parmesan cheese until creamy.
4️⃣ Season & Serve
- Taste and adjust with salt and pepper.
- Serve hot, garnished with parsley or extra Parmesan.
🔥 Tips & Variations
- Extra cheesy: Stir in ½ cup cream cheese for ultra-creamy soup.
- Noodle twist: Add cooked fettuccine or egg noodles for a more filling version.
- Veggie boost: Add mushrooms, spinach, or peas for extra nutrition.
- Thicker soup: Reduce broth slightly or add 1–2 tsp cornstarch mixed with cold water.
- Make ahead: Soup can be refrigerated 2–3 days; reheat gently to avoid curdling.
If you like, I can provide a restaurant-style Creamy Chicken Alfredo Soup recipe with silky Parmesan cream, tender chicken, and perfectly cooked vegetables that tastes like a gourmet take on comfort food.
