Creamy Chicken Alfredo Soup Recipe

Introduction

This Chicken Alfredo Soup is a creamy, comforting dish perfect for chilly days. Packed with tender chicken, spinach, and parmesan, it combines the classic flavors of Alfredo pasta in a warm, hearty soup form.

Ingredients

• 1 tbsp unsalted butter
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 tsp Italian seasoning
• 4 cups chicken broth
• 1 pound chicken fillets
• 8 ounces pasta (Mafaldine or your favorite)
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3.5 ounces spinach
• Freshly ground black pepper, to taste

Instructions

1. Step 1: Prepare your ingredients by grating the Parmesan, dicing the onion, and mincing the garlic cloves.
2. Step 2: Heat butter in a large pot over medium-low heat. Add garlic and onion, and sauté for 3 minutes. Stir in Italian seasoning.
3. Step 3: Pour in the chicken broth and bring to a boil. Add chicken fillets, cover the pot, and simmer for 12 minutes.
4. Step 4: Remove the chicken from the pot and place it on a clean plate. Add pasta to the pot, cover, and cook for 2 minutes less than the package directions for al dente.
5. Step 5: While the pasta cooks, shred the chicken using two forks by pulling it apart.
6. Step 6: When the pasta is almost cooked, pour in the heavy cream and stir in the Parmesan cheese. Add the spinach and simmer until wilted, about 2 minutes.
7. Step 7: Stir in the shredded chicken, season with freshly ground black pepper, and taste to adjust salt if needed. Serve warm and enjoy!

Tips & Variations

• Use your favorite pasta shape if Mafaldine is unavailable; small shapes like rotini or penne work well.
• For added flavor, stir in a pinch of nutmeg with the cream and Parmesan.
• Swap spinach for kale or Swiss chard for a different leafy green twist.
• Make it dairy-free by substituting heavy cream with coconut cream and using nutritional yeast in place of Parmesan.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. Avoid freezing, as cream-based soups may curdle after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, you can simplify the recipe by adding shredded pre-cooked or rotisserie chicken in place of cooking raw chicken fillets. Add it at the same step when you would stir in shredded chicken.

What if I don’t have Mafaldine pasta?

Any pasta shape works well in this soup. Choose small to medium shapes like penne, rotini, or farfalle for the best texture and ease of eating.

Creamy Chicken Alfredo Soup Recipe

Print Recipe

★★★★★

4.6 from 99 reviews

This Chicken Alfredo Soup is a creamy, comforting blend of tender shredded chicken, flavorful Italian seasoning, fresh spinach, and cheesy Parmesan, combined in a rich broth with perfectly cooked pasta. Easy to prepare and perfect for a cozy meal, this soup balances hearty ingredients with a smooth, velvety sauce.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp unsalted butter
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 tsp Italian seasoning
• 4 cups chicken broth
• 1 pound chicken fillets
• 8 ounces pasta (Mafaldine or your favorite)
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3.5 ounces spinach
• Freshly ground black pepper, to taste

Instructions

1. Prepare Ingredients: Grate the Parmesan cheese, dice the onion, and mince the garlic cloves. Having all ingredients ready makes the cooking process smooth and efficient.
2. Sauté Aromatics: Heat 1 tablespoon of unsalted butter in a large pot over medium-low heat. Add the diced onion and minced garlic, sautéing for about 3 minutes until fragrant and translucent. Stir in 1 teaspoon of Italian seasoning to enhance the flavor base.
3. Add Chicken Broth and Simmer Chicken: Pour in 4 cups of chicken broth and bring the mixture to a boil. Add the chicken fillets, cover the pot, and reduce heat to a simmer. Cook the chicken for approximately 12 minutes until fully cooked through.
4. Remove and Shred Chicken: Take the cooked chicken out of the pot and place it on a clean plate. Using two forks, shred the chicken carefully into bite-sized pieces.
5. Cook Pasta: Add 8 ounces of pasta to the simmering broth in the pot. Cover and cook the pasta for 2 minutes less than the recommended cooking time on the package to ensure it remains al dente and doesn’t overcook in the soup later.
6. Add Cream and Cheese: When the pasta is nearly done, pour in 2 cups of heavy cream and stir in 1 cup of grated Parmesan cheese. This will create a rich and creamy base for the soup.
7. Add Spinach and Wilt: Stir in 3.5 ounces of fresh spinach leaves and let them simmer in the soup for about 2 minutes until they wilt perfectly.
8. Combine Chicken and Season: Return the shredded chicken to the pot and stir everything together. Finish by seasoning with freshly ground black pepper to taste. Adjust salt if necessary.
9. Serve: Ladle the hot Chicken Alfredo Soup into bowls and enjoy this decadent, hearty, and comforting dish.

Notes

• For a thicker soup, reduce the amount of chicken broth or simmer the soup uncovered for a few minutes to concentrate flavors.
• You can substitute heavy cream with half-and-half or whole milk for a lighter version, but the soup won’t be as creamy.
• Using Mafaldine pasta is ideal due to its ruffled edges which hold the sauce well, but any short pasta like penne or fusilli will work.
• Adding freshly grated Parmesan cheese rather than pre-grated ensures better melting and richer flavor.
• The soup can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.

Keywords: Chicken Alfredo Soup, Creamy Chicken Soup, Italian Soup, Comfort Food, Autumn Soup, Creamy Chicken Pasta Soup