Chicken Alfredo Soup Recipe

Introduction

Warm up with this creamy and comforting Chicken Alfredo Soup, a perfect blend of tender chicken, hearty pasta, and fresh spinach in a rich Parmesan-infused broth. It’s a delicious twist on the classic Alfredo that’s easy to make and satisfying any time of year.

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
• 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 the butter in a large pot over medium-low heat. Add the garlic and onion and sauté for about 3 minutes until fragrant. Stir in the Italian seasoning.
3. Step 3: Pour in the chicken broth and bring it to a boil. Add the chicken fillets, cover the pot, and let it simmer for 12 minutes until the chicken is cooked through.
4. Step 4: Remove the chicken from the pot and place it on a clean plate. Add the pasta to the pot, cover, and cook for 2 minutes less than the package directions to keep it al dente.
5. Step 5: While the pasta cooks, shred the chicken using two forks by pulling it apart into bite-sized pieces.
6. Step 6: When the pasta is nearly done, pour in the heavy cream and stir in the grated Parmesan. Add the spinach and simmer until wilted, about 2 minutes.
7. Step 7: Stir the shredded chicken back into the soup. Finish by seasoning with freshly ground black pepper and adjust salt if needed. Serve warm and enjoy!

Tips & Variations

• Use freshly grated Parmesan for the best flavor and smooth melting texture.
• Swap spinach for kale or Swiss chard for a different leafy green twist.
• For a lower-fat version, substitute half-and-half for the heavy cream.
• Try adding a pinch of crushed red pepper flakes for a subtle kick.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the cream from separating. You can also freeze the soup, but note that the texture of the pasta may change slightly upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken instead of raw chicken fillets?

Yes, you can add pre-cooked or rotisserie chicken in step 6 after the pasta is nearly cooked. Simply heat it through with the soup in step 7.

What type of pasta works best in this soup?

Mafaldine is a great choice because its shape holds the creamy sauce well, but any short pasta like penne, rotini, or small shells will work nicely too.

Chicken Alfredo Soup Recipe

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★★★★★

4.5 from 142 reviews

This comforting Chicken Alfredo Soup combines tender shredded chicken, creamy Parmesan-infused broth, and tender pasta with fresh spinach for a hearty and delicious meal that’s perfect for any day. Ready in under an hour, it’s a soul-warming dish blending rich Italian flavors with classic soup comfort.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Soup Base

• 1 tbsp unsalted butter
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 tsp Italian seasoning
• 4 cups chicken broth

Protein & Pasta

• 1 pound chicken fillets
• 8 ounces pasta (Mafaldine or your favorite type)

Cream & Cheese

• 2 cups heavy cream
• 1 cup grated Parmesan cheese

Vegetables & Seasoning

• 3.5 ounces fresh spinach
• Freshly ground black pepper, to taste

Instructions

1. Prep Ingredients: Grate the Parmesan cheese, dice the onion, and mince the garlic cloves carefully to prepare all ingredients ahead of cooking.
2. Sauté Aromatics: Heat butter in a large pot over medium-low heat. Add the minced garlic and diced onion, sautéing for 3 minutes until fragrant and translucent. Stir in the Italian seasoning to infuse the base with herbs.
3. Simmer Chicken: Pour in the chicken broth and bring it to a boil. Add the chicken fillets, cover the pot, then reduce heat and simmer for 12 minutes until the chicken is cooked through.
4. Cook Pasta: Remove the chicken from the pot and place it on a clean plate. Add the pasta into the broth, cover the pot, and cook the pasta for 2 minutes less than the package directions for al dente texture.
5. Shred Chicken: While the pasta cooks, shred the chicken fillets using two forks until finely pulled apart.
6. Add Cream and Cheese: When the pasta is almost done, pour in the heavy cream and stir in the grated Parmesan cheese to thicken the soup and enrich the flavor.
7. Wilt Spinach: Add the fresh spinach into the pot, simmering until it wilts, about 2 minutes.
8. Finish Soup: Stir the shredded chicken back into the pot. Season with freshly ground black pepper and adjust salt if needed. Serve hot and enjoy your creamy Chicken Alfredo Soup!

Notes

• Use Mafaldine pasta for the authentic texture or substitute with fettuccine or linguine if unavailable.
• For a lighter version, use half-and-half instead of heavy cream, but the soup will be less creamy.
• You can prepare the chicken beforehand or use rotisserie chicken to reduce cooking time.
• Add crushed red pepper flakes if you prefer a bit of heat in your soup.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop to avoid curdling the cream.

Keywords: Chicken Alfredo Soup, creamy chicken soup, Parmesan soup recipe, comfort soup, Italian soup recipe, chicken pasta soup