Here’s a rich, cozy, and ultra-creamy Chicken Alfredo Soup — all the flavors of classic Alfredo pasta in a warm, comforting bowl.
🍲 Creamy Chicken Alfredo Soup
🛒 Ingredients (Serves 4–6)
- 2 cups cooked chicken, shredded (rotisserie works great)
- 2 tbsp butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- 1 cup small pasta (ditalini, small shells, or broken fettuccine)
- ½ tsp Italian seasoning
- Salt & black pepper to taste
- Optional: 1 cup broccoli florets or spinach
👩🍳 Instructions
1️⃣ Sauté Base
In a large pot, melt butter over medium heat.
Add onion and cook 3–4 minutes until soft.
Stir in garlic and cook 30 seconds.
2️⃣ Make Creamy Base
Sprinkle flour over onions and stir well. Cook 1–2 minutes.
Gradually whisk in chicken broth until smooth.
3️⃣ Simmer
Add pasta and Italian seasoning.
Simmer 8–10 minutes until pasta is tender.
4️⃣ Add Cream & Chicken
Stir in heavy cream and milk.
Add shredded chicken and optional vegetables.
Simmer 3–5 minutes.
5️⃣ Finish with Cheese
Lower heat and stir in Parmesan until melted and creamy.
Season with salt and pepper to taste.
🍽 Serving Suggestions
- Serve with garlic bread
- Top with extra Parmesan and cracked black pepper
- Garnish with fresh parsley
🔥 Pro Tips
- Use freshly grated Parmesan for smoother melting.
- For thicker soup, simmer longer or add a little extra cheese.
- For lighter version, substitute half-and-half for heavy cream.
- Add crispy bacon for extra flavor.
- Soup thickens as it cools — add a splash of broth when reheating.
If you’d like, I can give you a slow cooker version or a low-carb Alfredo soup without pasta that’s extra creamy and keto-friendly.
