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soup

Chicken Alfredo Soup

This cozy Chicken Alfredo Soup turns classic pasta comfort into a creamy, soul-warming bowl that comes together quickly. It delivers all the rich flavors of the original dish in a lighter, spoon-friendly format perfect for busy nights.

Prep

15 min

Cook

25 min

Total

40 min

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Ingredients

Serves636

Chicken Alfredo Soup

  • 53 tsp Kosher salt
  • 318 tbsp salted butter
  • 106 count Onion (chopped)
  • 318 count Garlic cloves
  • 26.5 cup All-Purpose Flour
  • 424 cup low-sodium chicken broth
  • 106 cup Heavy Cream
  • 424 oz fettuccine (broken into 2-inch pieces)
  • 318 cup broccoli florets
  • 212 cup cooked chicken (chopped)
  • 26.5 cup Fresh Parsley (chopped)
  • 53 cup Parmesan Cheese (grated)
  • 106 tbsp fresh lemon juice
  • 0 count Red pepper flakes (to taste)
Servings: 636−+
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Cooking Instructions

  1. 1

    Start the base

    Bring a large pot of salted water to a boil. In a separate Dutch oven, melt the butter over medium-low heat. Add the onion and cook until softened, then stir in the garlic. Sprinkle in the flour and cook until smooth and lightly thickened.
    Tip: Be patient when softening the onion; gentle heat builds more sweetness.
    Cleanup: Wash the cutting board used for the onions and garlic before moving on.
  2. 2

    Build the broth

    Pour in the chicken broth, heavy cream, one cup of water, and the measured salt. Bring the mixture to a gentle simmer and cook until slightly thickened.
    Tip: Simmering too aggressively can cause the dairy to separate. Keep heat moderate.
    Cleanup: Wipe up any spills from adding liquids to the pot.
  3. 3

    Cook pasta and broccoli

    Add the broken fettuccine to the boiling water and cook until al dente. Add the broccoli to the same pot during the last three minutes of cooking. Drain well and stir the pasta and broccoli into the soup along with the chicken.
    Tip: Cooking pasta separately helps control texture and prevents the soup from becoming overly starchy.
    Cleanup: Strain pasta carefully and allow colander to drain fully before putting it away.
  4. 4

    Finish and serve

    Return the soup to a simmer to heat the chicken through. Remove from heat and stir in parsley, parmesan, and lemon juice. Add red pepper flakes if desired.
    Tip: Add parmesan off heat so it melts smoothly into the broth.
    Cleanup: Soak the soup pot before scrubbing to loosen dairy-based residue.

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Chicken Alfredo Soup

Prep: 15 min · Cook: 25 min · Total: 40 min · Servings: 636

Ingredients

Chicken Alfredo Soup

  • 53 tsp Kosher salt
  • 318 tbsp salted butter
  • 106 count Onion (chopped)
  • 318 count Garlic cloves
  • 26.5 cup All-Purpose Flour
  • 424 cup low-sodium chicken broth
  • 106 cup Heavy Cream
  • 424 oz fettuccine (broken into 2-inch pieces)
  • 318 cup broccoli florets
  • 212 cup cooked chicken (chopped)
  • 26.5 cup Fresh Parsley (chopped)
  • 53 cup Parmesan Cheese (grated)
  • 106 tbsp fresh lemon juice
  • count Red pepper flakes (to taste)

Instructions

  1. Start the base — Bring a large pot of salted water to a boil. In a separate Dutch oven, melt the butter over medium-low heat. Add the onion and cook until softened, then stir in the garlic. Sprinkle in the flour and cook until smooth and lightly thickened.
  2. Build the broth — Pour in the chicken broth, heavy cream, one cup of water, and the measured salt. Bring the mixture to a gentle simmer and cook until slightly thickened.
  3. Cook pasta and broccoli — Add the broken fettuccine to the boiling water and cook until al dente. Add the broccoli to the same pot during the last three minutes of cooking. Drain well and stir the pasta and broccoli into the soup along with the chicken.
  4. Finish and serve — Return the soup to a simmer to heat the chicken through. Remove from heat and stir in parsley, parmesan, and lemon juice. Add red pepper flakes if desired.
Chicken Alfredo Soup Recipe | Pantry Savvy