Cheesy Chicken Alfredo Soup Recipe

Introduction

Cheesy Chicken Alfredo Soup is a comforting and creamy dish that combines tender chicken, rich cheese, and tender pasta in a savory broth. It’s an easy, satisfying meal perfect for cozy nights at home.

Ingredients

• 4 tablespoons butter
• 1 small yellow onion, chopped
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth (regular or low-sodium)
• 1/2 cup heavy cream
• 1 to 1 1/2 cups milk
• 4 ounces fettuccine pasta, broken into 2-inch pieces
• 2 cups shredded cooked chicken
• 1/2 to 3/4 cup grated parmesan cheese, plus more for garnish
• 1/2 teaspoon ground nutmeg (optional)
• 1/2 to 1 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste

Instructions

1. Step 1: Melt the butter in a large skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 3 minutes.
2. Step 2: Add the minced garlic and sauté for another minute until fragrant.
3. Step 3: Sprinkle the flour over the vegetables and stir to coat. Cook for about 2 minutes until the mixture begins to brown slightly.
4. Step 4: Carefully stir in the chicken broth, heavy cream, and 1 cup of milk. Bring the mixture to a boil.
5. Step 5: Lower the heat to medium and add the broken fettuccine pieces. Cook, stirring often, until the pasta is al dente.
6. Step 6: Fold in the shredded chicken, grated parmesan, nutmeg (if using), crushed red pepper flakes (if using), salt, and black pepper.
7. Step 7: Taste and adjust seasonings as desired. Add additional milk or water to thin the soup or a cornstarch slurry to thicken it, if needed.

Tips & Variations

• Use rotisserie chicken for a quick shortcut and added flavor.
• Swap fettuccine with other pasta shapes like penne or small shells for a different texture.
• For a lighter version, use half-and-half instead of heavy cream.
• Add steamed broccoli or peas for extra veggies and color.
• To make it spicier, increase the crushed red pepper flakes or add a dash of hot sauce.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or broth if it has thickened too much. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, you can substitute parmesan with pecorino romano or even a mild cheddar for a different flavor profile, though parmesan is preferred for its classic taste.

What can I do if the soup is too thick?

If your soup thickens too much after cooling, simply stir in a little milk or chicken broth while reheating until you reach your desired consistency.

Cheesy Chicken Alfredo Soup Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 59 reviews

Cheesy Chicken Alfredo Soup is a creamy, comforting dish featuring tender shredded chicken, tender fettuccine pasta, and a rich Alfredo-inspired sauce made with butter, garlic, onions, Parmesan cheese, and a touch of cream. This hearty soup combines classic Italian flavors in a warm bowl perfect for cozy dinners or meal prep.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Sauce Base

• 4 tablespoons butter
• 1 small yellow onion, chopped
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour

Soup Liquid

• 4 cups chicken broth (regular or low-sodium)
• 1/2 cup heavy cream
• 1 to 1-1/2 cups milk

Additional Ingredients

• 4 ounces fettuccine pasta, broken into 2-inch pieces
• 2 cups shredded cooked chicken
• 1/2 to 3/4 cup grated Parmesan cheese (plus more for garnish)
• 1/2 teaspoon ground nutmeg (optional)
• 1/2 to 1 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon salt (more as desired)
• 1/2 teaspoon black pepper (more as desired)

Instructions

1. Sauté Aromatics: Melt the butter in a large skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 3 minutes.
2. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
3. Create Roux and Add Liquids: Sprinkle the flour over the sautéed onions and garlic, stirring to coat evenly. Cook the mixture for about 2 minutes until it starts to brown slightly. Then carefully stir in the chicken broth, heavy cream, and 1 cup of milk, combining thoroughly.
4. Cook Pasta: Bring the mixture to a boil, then reduce heat to medium. Add the broken pieces of fettuccine pasta and cook, stirring often, until the pasta reaches al dente, tender but still firm to the bite.
5. Finish the Soup: Fold in the shredded cooked chicken, grated Parmesan cheese, nutmeg (if using), crushed red pepper flakes (if using), salt, and black pepper. Taste and adjust seasoning as needed. If the soup is too thick, add more milk or water to achieve desired consistency. To thicken further, add a cornstarch slurry if desired. Garnish with additional Parmesan before serving.

Notes

• Use low-sodium broth if you want better control over the salt content.
• You can substitute fettuccine with other pasta types like penne or rotini.
• For a spicier soup, increase the amount of crushed red pepper flakes.
• To make the soup thicker, prepare a slurry with 1 teaspoon cornstarch mixed with 2 teaspoons cold water and add it while stirring at the end of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.

Keywords: Cheesy Chicken Alfredo Soup, creamy chicken soup, pasta soup, comfort food, easy soup recipe, Italian-style soup