Chicken Alfredo Soup Recipe

Introduction

Chicken Alfredo Soup is a creamy, comforting dish that combines tender chicken, pasta, and fresh spinach in a rich Parmesan sauce. Perfect for chilly days, this soup delivers all the flavors of classic Alfredo in a warm, hearty bowl.

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, sauté for 3 minutes until softened, then 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 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 instructions 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 almost done, stir in the heavy cream and grated Parmesan. Add the spinach and simmer until the spinach wilts, about 2 minutes.
7. Step 7: Return the shredded chicken to the pot, stir to combine, and season with freshly ground black pepper. Taste the soup and adjust salt if needed before serving.

Tips & Variations

• Use rotisserie chicken for a quicker version without simmering the chicken fillets.
• Swap spinach for kale or Swiss chard for a different leafy green.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Use gluten-free pasta to accommodate dietary preferences.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling. If the soup thickens too much after refrigeration, add a splash of chicken broth or cream when reheating to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

To make it vegetarian, replace chicken broth with vegetable broth and omit the chicken. You can add mushrooms or extra vegetables for more texture and flavor.

What pasta works best for this soup?

Mafaldine is traditional here, but any short pasta like penne, rotini, or farfalle works well. Just be sure to cook it al dente as it will continue to soften in the soup.

Chicken Alfredo Soup Recipe

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4.6 from 516 reviews

This Chicken Alfredo Soup is a creamy, comforting dish combining tender shredded chicken, rich Parmesan cheese, and fresh spinach in a flavorful broth with pasta. Perfect for a cozy meal, it balances hearty ingredients with a smooth, velvety texture and Italian-inspired seasonings.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 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

Main Ingredients

• 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. Preparation: Grate the Parmesan cheese, dice the onion, and mince the garlic cloves to have all ingredients ready before cooking.
2. Sauté Aromatics: Heat the unsalted butter in a large pot over medium-low heat. Add the minced garlic and diced onion, sautéing them gently for about 3 minutes until fragrant and softened. Stir in the Italian seasoning to infuse flavor.
3. Simmer Chicken: Pour the chicken broth into the pot and bring it to a boil. Add the chicken fillets, cover the pot, and reduce heat to simmer. Let it cook for 12 minutes until the chicken is thoroughly cooked.
4. Cook Pasta: Remove the chicken fillets from the pot onto a clean plate. Add the pasta to the broth, cover, and cook it for 2 minutes less than the package instructions so it remains al dente.
5. Shred Chicken: While the pasta cooks, shred the cooked chicken using two forks by pulling it apart into bite-sized pieces.
6. Finish Soup: When the pasta is almost done, pour in the heavy cream and stir in the grated Parmesan cheese until melted and creamy. Add the spinach and simmer for about 2 minutes until the spinach wilts.
7. Combine and Season: Stir the shredded chicken back into the pot. Season with freshly ground black pepper and taste to adjust salt if needed. Serve hot and enjoy your comforting Chicken Alfredo Soup!

Notes

• You can substitute Mafaldine pasta with fettuccine, penne, or any pasta of your choice.
• For a lighter soup, use half-and-half instead of heavy cream, but the texture will be less rich.
• If you prefer, use rotisserie chicken to save cooking time.
• Fresh spinach can be replaced with kale or Swiss chard for a different green boost.
• Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to avoid curdling the cream.

Keywords: Chicken Alfredo Soup, creamy chicken soup, Parmesan soup, comfort food, pasta soup, spinach chicken soup, easy dinner recipe