Creamy Chicken Alfredo Soup
You guys are obsessed with my homemade alfredo sauce. So I had to make this creamy, cheesy chicken Alfredo soup! Tender chicken, rich broth, and pasta all come together in just 30 minutes!
Why This Soup is a Weeknight Wonder
All-in-One Pot: Everything cooks together in a single pot, making cleanup a breeze while delivering layers of creamy, cheesy flavor.
Perfect Family Dinner: Hearty and satisfying, it’s a simple meal everyone will love. Pair it with easy no-knead bread, my Grandma’s homemade bread, or these rolls.
Make it Your Own: Add extra veggies, swap in your favorite pasta, or spice it up!
Ingredients for Chicken Alfredo Soup
Half and Half: Half and half makes this soup creamy but not overly rich. You can make your own half and half if you don’t have any.
Pasta: Use any pasta shape for this. I love using wide egg noodles. Other great options are bowtie, rotini, or even cheese tortellini.
Chicken: This is a great recipe to use up leftover rotisserie chicken or make a quick batch of my air fryer chicken.
How to Make Chicken Alfredo Soup
One pot, simple ingredients, and big flavor! This creamy chicken Alfredo soup is a quick way to everyone’s heart! It’s so good and feels like a warm hug!
Sauté the Onions: In a large pot over medium heat, melt the butter. Once melted, add diced onion and garlic. Cook until the onions begin to soften, about 2-3 minutes. Sprinkle all-purpose flour over the onions. Stir and cook the flour for 1-2 minutes.
Add Seasonings: Add Italian seasoning, garlic powder, salt, and pepper to taste. Then slowly whisk in chicken broth and half and half.
Cook: Bring to a boil and then add uncooked pasta. Reduce to a simmer and cook until the pasta is al dente.
Finish with Chicken and Cheese: Add cooked chicken, grated parmesan cheese, and shredded mozzarella cheese, then cook until the cheese is melted. Add fresh basil and parsley and serve.
Chicken Alfredo Soup
Ingredients
Instructions
Notes
In the refrigerator: Cool the soup and store it in an airtight container for 3 to 4 days.
In the freezer: Cool the soup, transfer it to a ziplock bag, and freeze flat for up to three months.
To reheat: Warm on the stove or in the microwave and add a splash of broth or milk if it needs extra moisture.