Chicken Alfredo Soup

A rich, creamy soup that combines the flavors of chicken Alfredo pasta in a comforting bowl. Tender chicken, garlic, Parmesan cheese, and a velvety cream broth make this a hearty meal for cooler days.

Yield

• Serves 6
• Makes about 8 cups

Ingredients

For the soup

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• ¼ cup (30 g) all-purpose flour
• 6 cups (1.4 L) chicken broth
• 2 cups cooked chicken, shredded or diced
• 1 teaspoon Italian seasoning
• ½ teaspoon dried thyme
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 cup small pasta (such as ditalini, small shells, or broken fettuccine)
• 1 cup heavy cream
• 1½ cups freshly grated Parmesan cheese
• 2 cups baby spinach (optional)
• 1 tablespoon fresh parsley, chopped

Optional garnish

• Extra Parmesan cheese
• Fresh parsley
• Cracked black pepper
• Garlic bread or crusty bread

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Instructions

Step 1: Sauté the vegetables

1. In a large soup pot or Dutch oven, heat the butter and olive oil over medium heat.
2. Add the onion, carrots, and celery.
3. Cook for 5–7 minutes, stirring occasionally, until softened.
4. Add the garlic and cook for 30–60 seconds until fragrant.

Step 2: Make the roux

1. Sprinkle the flour over the vegetables.
2. Stir continuously for 1–2 minutes.
3. The flour should coat the vegetables and lose its raw taste.

Step 3: Add the broth

1. Slowly pour in the chicken broth while whisking.
2. Continue stirring to prevent lumps.
3. Bring the mixture to a gentle boil.

Step 4: Add seasonings and chicken

1. Stir in:
   • Italian seasoning
   • Thyme
   • Salt
   • Pepper
2. Add the cooked chicken.
3. Reduce heat and simmer for 10 minutes.

Step 5: Cook the pasta

1. Add the pasta directly to the soup.
2. Simmer for 8–10 minutes, or until the pasta is tender.
3. Stir occasionally to prevent sticking.

Step 6: Add cream and Parmesan

1. Lower the heat to medium-low.
2. Stir in the heavy cream.
3. Gradually add the Parmesan cheese, one handful at a time, stirring until melted and smooth.

Important: Do not allow the soup to boil after adding the cream and cheese, as this can cause curdling or a grainy texture.

Step 7: Finish the soup

1. Stir in the spinach (if using).
2. Cook for 1–2 minutes until wilted.
3. Taste and adjust seasoning as needed.
4. Stir in fresh parsley.

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Serving

Ladle into warm bowls and top with:

• Extra Parmesan cheese
• Fresh parsley
• Freshly cracked black pepper

Serve with:

• Garlic bread
• Dinner rolls
• Caesar salad
• Roasted vegetables

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Chef’s Tips

For the best flavor

• Use freshly grated Parmesan rather than pre-shredded cheese.
• Rotisserie chicken works exceptionally well and saves time.

To make it thicker

• Add an extra tablespoon of flour when making the roux.
• Or simmer a little longer before adding cream.

To make it lighter

• Replace half the cream with whole milk or evaporated milk.