Description
This Creamy Chicken Alfredo Soup takes the classic flavors of Chicken Alfredo and transforms them into a rich, comforting soup. With tender chicken, hearty pasta, and a velvety parmesan-infused broth, this one-pot meal is warm, filling, and perfect for any time of year. Whether you’re looking for an easy dinner or meal prep idea, this creamy, cheesy soup will hit the spot!
Ingredients
Scale
- 4 tablespoons butter (or olive oil)
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 2 tablespoons garlic, chopped
- 4 tablespoons flour (or rice flour for gluten-free)
- 5 cups chicken broth
- 1 pound boneless, skinless chicken breasts or thighs, cut into small pieces
- 2 teaspoons Italian seasoning (or oregano)
- 8 ounces pasta shells (or gluten-free pasta)
- 1 cup heavy/whipping cream (or milk)
- ½ cup Parmigiano Reggiano (parmesan cheese), grated
- Salt and pepper, to taste
Instructions
- Sauté the Vegetables – In a large pot, melt the butter (or heat olive oil) over medium heat. Add the onion, carrot, and celery, cooking for 5 minutes until softened. Stir in the garlic and cook for another minute.
- Make the Roux – Sprinkle the flour over the sautéed vegetables and stir well. Cook for 2-3 minutes, stirring constantly, to form a thick base for the soup.
- Add Broth and Chicken – Slowly pour in the chicken broth, stirring continuously. Add the chicken pieces and Italian seasoning. Reduce the heat to a gentle simmer and cook for 10 minutes until the chicken is cooked through.
- Cook the Pasta – Add the pasta to the pot and cook according to package instructions (about 8-10 minutes) until al dente. Stir occasionally.
- Finish with Cream and Cheese – Stir in the heavy cream (or milk) and grated parmesan cheese. Let the soup simmer for another 5 minutes until creamy and thickened. Add salt and pepper to taste.
- Serve & Enjoy – Ladle the soup into bowls and garnish with extra parmesan and fresh herbs. Serve hot with crusty bread or a side salad.
Notes
- Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months (without pasta).
- Reheating: Warm over low heat on the stovetop, adding extra broth if needed.
- Gluten-Free Option: Use rice flour for thickening and gluten-free pasta.
- Low-Carb Alternative: Replace pasta with zucchini noodles or cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American