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Creamy Chicken Alfredo Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 24 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Low Lactose

Description

Warm up fast with this creamy, cheesy Chicken Alfredo Soup! Ready in just 30 minutes, this comforting soup features tender chicken, flavorful herbs, and rich cheeses for a delicious meal.


Ingredients

Scale

Main Ingredients

  • 4 tablespoons butter
  • ½ medium diced onion
  • 3 cloves minced garlic
  • 2 tablespoons all-purpose flour
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 4 cups chicken broth
  • 2 cups half and half
  • 8 ounces dry uncooked pasta (egg noodles)
  • salt and pepper to taste
  • 2 cups cooked chicken, chopped or shredded
  • ½ cup grated parmesan cheese
  • ⅓ cup shredded mozzarella cheese
  • fresh basil and parsley for garnish

Instructions

  1. Melt Butter and Cook Aromatics: In a large pot over medium heat, melt 4 tablespoons butter. Once melted, add ½ medium diced onion and 3 cloves minced garlic. Cook until the onions begin to soften, about 3 minutes.
  2. Add Flour and Seasonings: Sprinkle 2 tablespoons all-purpose flour over the onions. Stir and cook the flour for 2 minutes. Add 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, and salt and pepper to taste. Slowly whisk in 4 cups chicken broth and 2 cups half and half to avoid lumps.
  3. Simmer and Cook Pasta: Bring the mixture to a boil, then add 8 ounces dry uncooked pasta. Reduce heat to a simmer and cook until the pasta is al dente, approximately 8-10 minutes.
  4. Add Chicken and Cheese: Stir in 2 cups cooked chicken, ½ cup grated parmesan cheese, and ⅓ cup shredded mozzarella cheese. Cook while stirring until the cheeses are fully melted and the soup is creamy.
  5. Garnish and Serve: Add fresh basil and parsley for garnish. Serve hot for a comforting and hearty meal.

Notes

  • Store cooled soup in an airtight container in the refrigerator for up to 4 days.
  • Freeze cooled soup in a ziplock bag flat for up to 3 months for long-term storage.
  • Reheat on the stove or in the microwave, adding broth or milk if needed to loosen the soup.
  • Use egg noodles or your favorite pasta shape for best results.
  • For extra flavor, garnish with additional parmesan cheese before serving.