Creamy Chicken Alfredo Soup

If you enjoy a plate of Alfredo pasta this is your soup version of that! Tons of broth to drink (I mean eat!) along the way. With tender chicken, pasta and parmesan cheese. All in one pot! Perfect for those colder nights. Grab some bread and dip it in that delicious broth!

With the use of cooked chicken this is an easy soup to throw together when your tired and dont want to think about what to cook for dinner. You can use left overs from the night before or grab a rotisserie chicken on your way home. Very little cutting involved and you can have a delicious warm meal on your table in 30 minutes!

Why You Will Love This Recipe

The broth on this soup is incredible. Using butter and garlic gives the broth great flavor. Adding cream and parmesan cheese will make this soup taste like your favorite Alfredo sauce. The pasta will release some starch which helps thicken the broth just enough to give that creamy feel.

Not only does this meal only take one pot. But you can eat right out of it! By having the pasta cook in the soup there is no need to worry about washing that extra pan or colander.

What You Will Need

Butter, garlic, chicken broth, heavy cream, cooked chicken, pasta and parmesan cheese. Have salt and pepper ready to season with. You can also add some fresh parsley on top if desired.

Cooked Chicken

Using a rotisserie chicken is super convenient. But you can use any cooked chicken that is seasoned simply. Shred it up for smaller pieces in your soup or dice it up. Any part of the chicken will work. Breast or thighs. If you are using raw chicken breasts you can dice them up and add them to your butter. Sauté until cooked through and add your garlic for the last minute. Then continue with recipe.

Heavy Cream

Heavy cream will help thicken your broth and give that creamy texture. Without the hassle of adding a roux to your soup. Combined with the pasta starch and parmesan cheese it will create a creamy soup. You can also use half and half but it will be less creamy. Be careful when heating your soup to a high temperature if you use a lower fat cream. Do not allow it to come to a full boil.

Parmesan Cheese

Grating your parmesan cheese will allow it to melt better in your soup. Pre-shredded parmesan can have additives that can make your soup a bit gritty. Also parmesan cheese is very salty so add to taste after adding cheese to your soup. You can also add some Pecorino Romano for an extra kick.

Directions

Make sure your chicken is shredded and your cheese is grated before starting to cook. After adding your pasta things will go pretty quick.

Cook Your Garlic

Heat your butter on medium heat. Add your garlic and cook for about 1 minute. Make sure to stir your garlic as it cooks. Because it can burn if not watched. Decrease heat if needed.

Add Your Broth and Cream

Pour your chicken broth and heavy cream in your pot. Stir to combine with your butter and garlic. Bring to a simmer. Adjust heat as necessary. You want your soup to be at a gentle simmer.

Cook Pasta

Add your pasta to your pot and lower heat to medium-low. Allow to cook uncovered. Stir occasionally scraping the bottom of your pot. Check on pasta towards the end of cook time. You want your pasta to be al dente because it will continue to cook while you are finishing your soup.

Add Chicken

Once your pasta is cooked add your cooked chicken. Stir to combine with your pasta and broth. Allow to simmer for another 3-4 minutes. Until your chicken is heated through. Use your spoon to break apart your shredded chicken so you have some in every bite.

Add Cheese

Remove from heat and allow to cool slightly. Add your parmesan cheese by the handfuls. Stir until melted then add more. Add salt and pepper to taste. If your soup is a little too thick add a little broth.

Tips

• Add your parmesan cheese when soup is off the heat and by handfuls. If you throw your cheese in a soup that is boiling. It can become grainy.
• Have more broth on hand if you know your meal will not be eaten right away. As pasta sits it will continue to absorb your broth. So you may need to add some broth or water. I would say add about 1/2 cup at a time.
• You can also add some veggies to this soup. Spinach and broccoli go really well. If using broccoli cook it before adding to your soup. And cut into small pieces.

Store and Reheat

• Store: Can store in fridge up to 3 days. Your pasta will absorb more broth so it will be thicker the next day.
• Freeze: I do not recommend freezing this soup. It will become more watery when reheating.
• Reheat: On the stovetop over medium-low heat. Add some chicken broth or milk. And warm to desired temperature.

Serving Suggestions

• Garlic Bread! Dip it in that broth and wipe your bowl clean!
• Side salad with italian dressing.
• Extra parmesan cheese and pepper on the side.
• Croutons on top of your soup.

FAQ

Can I use Tortellini?

Absolutely! I would use cheese tortellini and it will make your soup more filling. Since tortellini cooks faster than your traditional pasta. Add it towards the end. You can warm your chicken in your broth then add tortellini.

Why does my soup not taste good?

Your broth should taste good with the garlic, chicken broth and parmesan cheese. You can always add more salt and pepper to taste. Maybe even more parmesan cheese. Just be careful because it can become very salty.