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Homemade Chicken Alfredo Soup

Homemade Chicken Alfredo Soup
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A velvety, rich soup that captures all the flavors of chicken alfredo in spoonable form, with tender chicken, creamy broth, and perfect al dente pasta.

Ingredients

Scale
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 lb (450g) boneless chicken breasts, diced
  • 1 small onion, finely diced
  • 3 garlic cloves, minced
  • 3 tbsp all-purpose flour
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp nutmeg
  • 8 oz fettuccine, broken into 2-inch pieces
  • 1 cup fresh spinach, chopped
  • Salt and pepper to taste
  • Garnish:
  • Extra Parmesan
  • Fresh parsley
  • Red pepper flakes (optional)

Instructions

  1. In a Dutch oven, heat butter and oil over medium-high. Cook chicken until browned (5-6 mins). Remove and set aside.
  2. Add onion, sauté 3 mins until soft. Add garlic, cook 30 seconds until fragrant.
  3. Whisk in flour to create roux. Cook 1 minute while stirring.
  4. Gradually whisk in chicken broth, then cream and milk. Bring to simmer.
  5. Add pasta, Italian seasoning, and nutmeg. Simmer 12-14 mins until pasta is al dente, stirring often.
  6. Stir in Parmesan until melted. Return chicken to pot with spinach. Cook 2 mins until spinach wilts.
  7. Season with salt and pepper. Serve garnished with Parmesan, parsley, and pepper flakes.

Notes

  • For thicker soup: Mix 1 tbsp cornstarch with 2 tbsp cold water, stir in at end.
  • Gluten-free option: Use GF flour and pasta.
  • Leftovers note: Pasta absorbs liquid – add extra milk when reheating.
  • Slow cooker version: Cook everything except pasta/spinach on LOW 4 hrs, add pasta last 30 mins.

Nutrition

Find it online: https://us.recipesfood.org/homemade-chicken-alfredo-soup/

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