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Creamy Chicken Alfredo Soup Recipe

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★★★★★

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.

Ingredients

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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

Find it online: https://mixitwitjoe.com/creamy-chicken-alfredo-soup-recipe/