Winter is here and this easy Chicken Alfredo Soup recipe is everything you need to get through the cold days. Delicious chicken broth combines with a touch of garlic and that famous creamy Alfredo sauce to create this pasta favorite in a soup form.
Quick Look: Chicken Alfredo Soup
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍲 Serving: 6 Bowls
- ⚡ Calories: 866 calories per bowl
- 🍂 Flavor Profile: smooth, velvety texture balanced by buttery notes
- 👌 Difficulty: Easy, the whole family is sure to love this one
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Creamy Alfredo soup has a way of feeling like a warm hug in a bowl. Winter nights in my house are obviously always better when the kids and I can get to the dinner table. I love time away from the hectic holidays. This soup not only warms the soul but keeps them full of good nutrition as well.
Alfredo chicken soup combines all the delicious flavor of my Chicken and Pasta Alfredo Bake sauce and my Blackened Chicken Alfredo.
While you are thinking about soup, don't forget about my famous Marry Me Chicken Soup and my Gluten Free Chicken Noodle Soup. Both are hearty and perfect for that warm feeling in your belly as we enjoy the winter snow (or winter palm trees if you are like me).
Why You Will Love This Recipe
- Basic Ingredients: A few kitchen staples and a pack of chicken thighs are all you need to make this alfredo sauce soup.
- Quick and Easy: This recipe requires minimal prep and almost no kitchen skills, making it perfect for anyone with a hungry belly.
- A Comfort Food Favorite: This creamy chicken Alfredo recipe is a cup of love waiting for anyone to try!
- Diet-Friendly: This soup is gluten free and can easily be made dairy free just like my Dairy Free Chicken Alfredo, making it ideal for those with dietary restrictions.
- Great Meal Prep Option: A big pot means plenty of leftovers for the rest of the week if you don't have as many hungry mouths at your table.
Key Ingredients
You'll find a full list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Banza Brown Rice Pasta: I love Banza Brown Rice Rotini pasta because it is gluten-free but holds it's texture the same as traditional pasta. It is also a great option when doing meal prep.
- Shredded Chicken: I used shredded chicken to help save time while making this soup.
- Seasonings: A blend of Italian seasonings, garlic salt and black pepper combine for a classic Alfredo taste.
- Double Cheese: Parmesan and Mozzarella mix together for a creamy master piece.
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"The kids could not get enough of this soup! It was perfect for a meal around the table together and was super filling!" 😋
- Molly
Variations
- Home Made Chicken: Take this recipe up a level by cooking your chicken from scratch. I prefer Springer Mountain Farms chicken breasts for their quality and flavor. They also commit to no antibiotics, hormones, or animal by-products in their feed.
- Seafood: Use crab or shrimp for a soup loaded with the seafood flavors of dishes like my Marry Me shrimp pasta.
- Spicy: Add red pepper flakes for a spicy kick. I recommend a little bit at a time. It is easier to add more spice than trying to remove it.
- Dairy Free: Don't forget you can easily make this soup dairy-free by using plant butter and plant based cream in equal amounts.
- Pasta: Banza Brown Rice Penne is another delicious option. Bowtie pasta soup is also a favorite of mine.
How to Make Chicken Alfredo Soup
Step 1. Heat your oil on medium. When hot, add your diced onion, minced garlic, and allow it to cook until slightly translucent.
Step 2. Add in your seasonings. Then Add butter and allow it to melt. Once melted, sprinkle your flour and stir until it begins to thicken. Then, add in your heavy cream and chicken broth. Let it simmer and thicken.
Step. 3 Add in your pasta and cook to al Dente per instructions on your box. Then, add in shredded chicken and broccoli.
Step 4. Once the pasta is done cooking, remove the pan from the heat and in your mozzarella cheese and Parmesan cheese.
Step 5. Finally, give it a good stir until the cheese is melted and the soup is creamy. Add to bowls and enjoy!
Expert Tips
- Boil your pasta to al Dente. Overcooked pasta will impact the final flavor.
- Keep your soup at a simmer after adding the cream. A hard boil will cause it to curdle.
- Add your flour and chicken as soon as your butter is melted. Letting it get too hot could result in it becoming brown and bitter.
- I added my raw broccoli strait to the soup. If you prefer a softer vegetable you can microwave your broccoli before adding it to the soup.
- Make a stock from leftover bones, onions, garlic, carrots, and celery. This is also great with my chicken carrot and celery soup.
Chicken Alfredo Soup FAQs
Yes, it's a great shortcut if you want to save even more time. Cream of chicken soup adds instant creaminess, savory depth, and body to the soup without needing to build a roux from scratch. To make it taste more like Alfredo add in the cheese as directed.
Yes! A dutch oven would be perfect to make chicken Alfredo soup with spinach. Be mindful of the pasta cook time and the amount of time it takes for the soup to simmer. A dutch oven will cook at a different rate but still be just as delicious!
Yes! All of the recipes on my website are gluten free but you can use traditional pasta and flour as long as you do not have a gluten allergy.
More Cozy Winter Recipes for Cold Days
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📖 Recipe
Chicken Alfredo Soup
Video
Ingredients
- 1 box banza brown rice rotini
- 2 cups shredded cooked chicken rotisserie works great
- 2 tablespoon olive oil
- 1 onion diced
- 2 tablespoon minced garlic
- ¾ cup broccoli thinly chopped
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic salt
- 1 teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ¾ cups heavy cream
- 4 cups chicken broth
- 1 cup parmesan cheese shredded
- ¾ cup Mozzarella Cheese shredded
- ⅓ cup butter
- 4 tablespoon GF 1:1 flour or regular flour if you do not have a gluten allergy
Instructions
- In a large pot, heat oil over medium heat. Once the oil is hot, add in your diced onion, minced Garlic, and allow it to cook until slightly translucent
- Then, add your dried seasonings.... Italian, garlic salt, thyme, salt, black pepper
- Give it a good stir and reduce the heat to low.
- Next, add butter and allow it to melt.
- Once melted, sprinkle your flour and stir until it begins to thicken. About 30 seconds.
- Next, add in your heavy cream and chicken broth.
- Increase the heat to medium and allow the soup to simmer until it begins to thicken.
- Then add in your pasta and cook to al Dente per instructions on your box. Cooking time may vary depending on the pasta.
- Add in shredded chicken and broccoli.
- Once the pasta is done cooking, remove the pan from the heat and in your Mozzarella cheese and Parmesan cheese.
- Give it a good stir until the cheese is melted and the soup is creamy. Enjoy!
Notes
- Cook your pasta to al dente. Overcooked pasta will break apart when stirred in the soup.
- To make this a one-pan meal, add the uncooked pasta to the broth and cook until the pasta is al dente.
- Using bone-in, skin-on chicken thighs gives the soup a much deeper, richer chicken flavor.
- To avoid stinging eyes, refrigerate your onion for about 30 minutes before dicing it.
- Add your chicken and broth as soon as your roux begins to smell fragrant. Don't overcook it, or it will brown and become bitter.
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